[Research on different processings of Scutellaria baicalensis Georgi].
Copyright policy )[Research on different processings of Scutellaria baicalensis Georgi].
Comparing the different processings of S. baicalensis Georgi with fresh herb.Watering, cooking and steaming method were adopted and the contents of flavonoids was determined by HPLC.Cooking and steaming method could not only intenerate the slices, but also destroy the activity of enzyme. So different means could be choosen according to practice.Among them, cooking method with 1 time volume of water, heating 10 min, drying at 80 degrees C and steaming method taking 20 min, drying at 80 degrees C is proper.
- Shanxi Normal University China (People's Republic of)
Flavonoids, Quality Control, Hot Temperature, Plants, Medicinal, Water, Plant Roots, Flavanones, Solvents, Technology, Pharmaceutical, Chromatography, High Pressure Liquid, Scutellaria baicalensis
Flavonoids, Quality Control, Hot Temperature, Plants, Medicinal, Water, Plant Roots, Flavanones, Solvents, Technology, Pharmaceutical, Chromatography, High Pressure Liquid, Scutellaria baicalensis
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