Objective: To investigate the effect of five processing methods for D. genkwa.
Method: Comparing the pharmacodynamic and toxic parameters and related chemical constituents of the processed products with those of crude D. genkwa and vinegar-processed D. genkwa recorded in Chinese Pharmacopoeia.
The result: The vinegar stir-fry method was the best. One hundred kilograms of crud D. genkwa was evenly mixed with 30 kg vinegar diluted in 60 kg water and moistened in a closed container for an hour, then put into a drug-parching machine to get nearly dry with slow fire wenhuo and taken out timely.
Conclusion: Three repetitions of pilot production have shown that the technology is simple, easy to operate and of good reproducibility, and thus can be used in the production of D. genkwa in slice form.