This paper studied the physical and chemical change of soaked pork fat in Yu Bing Shao rice wine processing.

研究了豉香型米酒陈酿过程中浸泡猪肉脂肪的物理化学性质变化。

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Objective To investigate the effects of the different wine processing method on the contents of emodin and rhein in Rhizoma Polygoni Cuspidati.

目的探讨酒制对虎杖中大黄素和大黄酸的影响。

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Method: To prepare the samples of different wine quantity to be added, different temperature and different time of wine processing, determined the content of quercetin by HPLC.

方法：制备不同加酒量、不同温度、不同时间酒制样品，高效液相法测定槲皮素含量。

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