Optimization of Preparing Process Condition of Kansui Roots by Electrospray Ionization Mass Spectrometry

The preparing process condition of Kansui Roots was optimatived by electrospray ionization mass spectrometry technique and the cross experiment design method. According to the ion intensities changes of the ingenol compounds of the raw and processed roots of Euphorbia kansui in ESI-MS spectra, two optimized vinegar-preparing condition were obtained respectively. The optimization conditions of vinegar-saute：dip in 30% vinegar for 24 h, saute in 100 ℃ for 25 min；The optimization conditions of vinegar-preparing by oven：dip in 30% vinegar for 24 h, heat in 110 ℃ for 40 min.