[Research on different processings of Scutellaria baicalensis Georgi]

[Research on different processings of Scutellaria baicalensis Georgi]: Zhong Yao Cai. 2006 Sep;29(9):893-5 Authors: Song SH, Wang BL, Feng JK, Wang ZZ

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.

PMID: 17212039 [PubMed - indexed for MEDLINE]

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