Processing technique of Phytolaccae Radix stir-baked with vinegar

Objective To optimize the best processing technique of Phytolaccae Radix stir-baked with vinegar.Methods L9(34) orthogonal test was used with three factors: baked temperature,time,and vinegar amount.The content of esculentoside A was determined by RP-HPLC,and the mucosa irritation test of mice was detected.The processing technology was optimized by comprehensive evaluation.Results The optimized processing technology was satisfied with some conditions as the following: stir-baked with 30% vinegar for 30 min at the temperature of 120 ℃.Phytolaccae Radix was moistened with vinegar to be exhausted.Conclusion The optimized processing technology of Phytolaccae Radix is stable and feasible with reliable repetition.