Processing of Radix Paeoniae Alba stir-frying with vinegar / 中成药

AIM: To optimize the processing of Radix Paeoniae Alba stir-frying with vinegar. METHODS: UV-spectrophotometry was applied to determine the total paeoniflorin content, which was extracted by water from processed Radix Paeoniae Alba(stri-frying with vinegar) and the processing was designed by orhtogonal design. RESULTS: The best sample was treated at 130~?C for 40 min by adding 20% vinegar. METHODS: Processing of Radix Paeoniae Alba(stir-frying with vinegar) has a practical applicability.