Conclusion: the content of quercetin was increased by processing with wine, there were different effect on the content of quercetin with different processing craft level.
结论：酒制炮制提高菟丝子槲皮素含量，不同炮制工艺水平对菟丝子槲皮素含量影响不同。
Conclusion: the content of quercetin was increased by processing with wine, there were different effect on the content of quercetin with different processing craft level.
结论：酒制炮制提高菟丝子槲皮素含量，不同炮制工艺水平对菟丝子槲皮素含量影响不同。
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