Objective: To identify three pieces of Scutellariae Radix (crude

processed by wine and fried into carbon) through infrared spectroscopy technique with baicalin as a standard. Method: 1D and 2D infrared spectroscopy were adopted to clarify potential change variation of three pieces of Scutellariae Radix by comparing their infrared spectra characteristic. Result: Spectra of three products were similar in 1D infrared spectroscopy.In the second derivative spectra

absorption peaks at 1357 cm-1 and 1296 cm-1 were moved to higher and lower wavenumbers after charred

respectively;absorption peak at 1413 (1408) cm-1 in crude and processed by wine were disappeared after charred.There were significant differences in 2D infrared spectroscopy.During 800-1300 cm-1

three characteristic peaks were shown in crude products with the strongest peak was at 1078 cm-1;processed products by wine had four characteristic peaks with the strongest peak was at 1066 cm-1;the strongest peak was at 1129 cm-1 in fried into carbon products which had three characteristic peaks.Four characteristic peaks were shown between 1300-1800 cm-1

the strongest peaks of crude

processed by wine and fried into carbon products were at 1576

1620

1558 cm-1

respectively. Conclusion: Infrared spectroscopy technique can provide a great deal of information

which can provide a scientific basis for further explanation of change variation of processed products of Scutellariae Radix.