Optimal technique of wine-processed gentian / 中国中药杂志

ABSTRACT

<p><b>OBJECTIVE</b>To optimize technique of wine-processed gentian (root of Gentiana manshurica, G. scabra, G. triflora and G. rigescens.</p><p><b>METHOD</b>Orthogonal design L9 (3(4)) was used to select the best processing technical parameters by yields of the water extracts and amounts of gentiopicroside in the processing products.</p><p><b>RESULT</b>The optimal procedure was suggested as follows: Gentiana Radix was cut into 5-10 millimetres' long, added one-fifth amounts of wine by gentian's weight, moistened for two hours, and then dried by slow fire.</p><p><b>CONCLUSION</b>The amounts of gentiopicroside in wine-processed gentian were closely related to the types and amounts of wine, moistened time and dried method.</p>