Study on processing technology optimization of wine radix scutellariae by orthogonal design / 重庆医学

Objective To screen the optimized processing technology of wine radix Scutellariae .Methods With the the com‐prehensive score of the yield rates of baicalin ,wogonoside and baicalein as the index ,the orthogonal design was used to investigate the mass fractions of yellow wine quantity ,stir‐frying temperature and frying time of wine radix Scutellariae .Results The optimum yellow wine mass fraction was 10% ,the stir‐frying temperature was 120℃ ,the frying time was 6 min ,and this processing technolo‐gy was stable and feasible .Conclusion The orthogonal design can be used for the optimization of processing technology of wine ra‐dix Scutellariae .