Effects of different processing methods on quality of processed Eucommiae Cortex

Objective To compare the different processing methods for Eucommiae Cortex such as stir-frying with salt-water,wine,and honey and so on,and to investigate the effects of different adjuvant materials on the quality of Eucommiae Cortex.Methods The contents of index components such as pinoresinol diglucoside,ethanol-soluble extractives,and loss rates were chosen as indexes.The effects of different adjuvant materials on the quality of Eucommiae Cortex were investigated by scores of weight coefficients.Results The adjuvant materials had the significant impact on the quality of processed Eucommiae Cortex.Processed Eucommiae Cortex obtained by stir-frying,stir-frying with salt-water,with wine,and with glutinous rice had higher levels of index components,higher rates of ethanol-soluble extractives,and less loss rates.Conclusion The stir-fried,stir-fried with salt-water,and charred Eucommiae Cortex has the better quality.The current processing technologies recorded by Chinese Pharmacopoeia for Eucommiae Cortex are reasonable.