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[Study on preparation processing technique of Radix Kansui stir-baked with vinegar].

OBJECTIVE
To establish the best processing technique of Radix Kansui stir-baked with vinegar.


METHOD
The best processing technique was gained through determining the content of 3-O-(2'E, 4'Z-decadienoyl)-20-O-acetylingenol by HPLC as the index, and orthogonal design experiment-L9 (3(4)) was used to investigate the factors of vinegar amount, baked time and temperature.


RESULT
The best processing technique was to add 30% vinegar and bake 9 minutes at 260 degrees C.


CONCLUSION
This best processing technique is stable, feasible and good repetition.