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Table 1 Seven processing methods for PRC ( n= 3)

From: Fingerprint analysis of processed Rhizoma Chuanxiong by high-performance liquid chromatography coupled with diode array detection

Samples Processing methods Additive and ratio (w:w)* Processing time (h)
PRC-1 Stir-frying 0.5
PRC-2 Steaming 0.5
PRC-3 Stir-frying with rice wine Rice wine (1:10) 0.5
PRC-4 Steaming with rice wine Rice wine (1:10) 0.5
PRC-5 Stir-frying with vinegar Vinegar (1:5) 0.5
PRC-6 Steaming with vinegar Vinegar (1:5) 0.5
  1. *The (w:w) values are the weight ratios of the additive to the herb.