Study on the Production Technology of Houttuynia cordata Thunb Steeping Liquor

The production techniques of Houttuynia cordata Thunb steeping liquor had been optimized as follows by use of HPLC and UV with flavonoids(kaempferol-3-O-glucoside,hyperoside,quercitrin,rutin,quercetin,kaempferol and isorhamnetin) and phenolics content as assaying indexes to investigate the effects of alcohol concentration,liquid-solid ratio and steeping time: the best alcohol concentration was 55 %vol,liquid-solid ratio was 10∶1(mL/g),and the best steeping time was 40 d.After 40 d storage,the content of kaempferol-3-O-glucoside,hyperoside,quercitrin,rutin,quercetin,kaempferol,isorhamnetin and phenolics in steeping liquor could theoretically reach up to 333.6 mg/L,157.4 mg/L,67.3 mg/L,137.3 mg/L,44.8 mg/L,161.7 mg/L,54.6 mg/L and 1921.6 mg/L,respectively.