Selection of Best Processing Procedure of Wine Radix Scutellariae through Orthogonal Test

Objective:To discuss the effects of different processing procedure on the content of baicalin in wine radix scutellariae to optimize the condition of wine radix scutellariae's processing procedure. Method:Use HPLC to investigate the content of baicalin and use orthogonal test to investigate the wine quantity,fry-temperature and fry-time of wine radix scutellariae.The research was based on L9(34).Results:The wine quantity was 10% and the fry-temperature was 170℃ of the five-minute processing procedure of wine radix scutellariae.Conclusion:The fry-temperature and fry-time in orthogonal design have significant influence on processing procedure.