... 酒蒸||steaming with wine 酒制||processing with wine 酒炙||stir-frying with wine ...
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目的探讨酒制对虎杖中大黄素和大黄酸的影响。
Objective To investigate the effects of the different wine processing method on the contents of emodin and rhein in Rhizoma Polygoni Cuspidati.
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。
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.
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.
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