Radix Angelica sinensis soup production by decocting process using high pressure

To improve the efficiency of traditional boiling process, a new high-pressure decocting method was developed for the production of Radix Angelica sinensis (RAS) decoction with higher contents of efficacy components (Z-ligustilide and ferulic acid) and better flavour properties. Based on preliminary tests, a three-level Box–Behnken design was employed to optimise the process parameters, including decocting temperature (120–140°C), decocting time...