Objective: To develop the preparation method of licorice juice as a processing excipient and to determine the proper proportion of licorice juice and fructus evodiae during process.
Method: Nine experiments were carried out through L9 (3(4)) orthogonal design. The wetting results were compared by using different proportion of licorice juice and fructus evodiae.
Result: The optimal preparation process was as follows: the licorice roots were cutted into slices and 12 times of water was added. Then they were decocted for 1 h. The second and third decoction were also carried out by 12 times of water and 1 h. The proper proportion of licorice juice and fructus evodiae was 1:1.
Conclusion: The preparation process is scientific and suitable to prepare the processing excipient.