1.
Zhong Yao Cai
; 29(9): 893-5, 2006 Sep.
Artículo
en Chino
| MEDLINE
| ID: mdl-17212039
RESUMEN
OBJECTIVE: Comparing the different processings of S. baicalensis Georgi with fresh herb. METHODS: Watering, cooking and steaming method were adopted and the contents of flavonoids was determined by HPLC. RESULTS: 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. CONCLUSION: 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.