[Optimal technique of wine-processed gentian].

OBJECTIVE: To optimize technique of wine-processed gentian (root of Gentiana manshurica, G. scabra, G. triflora and G. rigescens. METHOD: 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. RESULT: 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. CONCLUSION: The amounts of gentiopicroside in wine-processed gentian were closely related to the types and amounts of wine, moistened time and dried method.