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  • Title: [Study on preparation processing technique of Radix Kansui stir-baked with vinegar].
    Author: Zhang L, Shu X, Tang Y, Ding A, Duan J.
    Journal: Zhongguo Zhong Yao Za Zhi; 2009 Mar; 34(6):681-4. PubMed ID: 19624003.
    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.
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