Study on processing techniques of Cyperus rotundus

Objective To choice the most suitable processing conditions for Cyperus rotundus and to provide a standard processing procedure. Method Orthogonal design was adopted to optimize the processing methods . The evaluation index was the content of α-cyperone . Results The optimized conditions of vinegar Cyperus rotundus were adding the vinegar quality ratio of 60%, stuffying an hour, putting into the pan of 150 ℃,and frying 10 minutes. Verification experiment proved the optimum processing method with vinegar is feasible.ConclusionThere are positive meanings for Cyperus rotundus standardization and industrialization.