[Study on preparation processing technique of Radix Kansui stir-baked with vinegar]

Zhongguo Zhong Yao Za Zhi. 2009 Mar;34(6):681-4.
[Article in Chinese]

Abstract

Objective: To establish the best processing technique of Radix Kansui stir-baked with vinegar.

Method: The best processing technique was gained through determining the content of 3-O-(2'E, 4'Z-decadienoyl)-20-O-acetylingenol by HPLC as the index, and orthogonal design experiment-L9 (3(4)) was used to investigate the factors of vinegar amount, baked time and temperature.

Result: The best processing technique was to add 30% vinegar and bake 9 minutes at 260 degrees C.

Conclusion: This best processing technique is stable, feasible and good repetition.

Publication types

  • English Abstract

MeSH terms

  • Acetic Acid / chemistry*
  • Drugs, Chinese Herbal / chemistry
  • Euphorbia / chemistry*
  • Hot Temperature*
  • Time Factors

Substances

  • Drugs, Chinese Herbal
  • Acetic Acid