[Optimization of processing technology for semen cuscuta by uniform and regression analysis].

Objective: To optimize the best preparation technology for the contains of total flavornoids, polysaccharides, the percentage of water and alcohol-soluble components in Semen Cuscuta herb processing.

Methods: UV-spectrophotometry was applied to determine the contains of total flavornoids and polysaccharides, which were extracted from Semen Cuscuta. And the processing was optimized by the way of uniform design and contour map.

Results: The best preparation technology was satisfied with some conditions as follows: baking temperature 150 degrees C, baking time 140 seconds.

Conclusion: The regression models are notable and reasonable, which can forecast results precisely.