Objective: To optimize the preparation of salt-processed Psoraleae Fructus by the orthogonal test method.
Method: With the 12 components such as coumarin, flavone and phenolics as study indexes, a L9 (3(4)) orthogonal test was adopted to compare the effect of different factors on salt-processed Psoraleae Fructus.
Result: According to the finalized optimal process, 100 g Psoraleae Fructus was added with 2 g salt, moistened for 2 hours, and then fried for 10 min at 150 degrees.
Conclusion: The orthogonal test is so reasonable and reliable that it can provide basis for the preparation of salt-processed Psoraleae Fructus.
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