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目的 :考察炒炙法对丹参中丹参素及总酚性成分的影响 ,为大生产提供依据。方法 :采用HPLC、分光光度法测定丹参炒制前后的含量变化。结果 :丹参炒制前后丹参素无明显变化 ,总酚性成分有较大变化。结论 :炒制对丹参中丹参素成分无影响 ,对总酚性成分有影响。
Objective: To investigate the effect of fried clam method on Danshensu and total phenolic components in Salvia miltiorrhiza Bge. Methods: The content of Salvia miltiorrhiza before and after frying was determined by HPLC and spectrophotometry. Results : There was no obvious change in Danshensu before and after the preparation of Radix Salviae Miltiorrhizae, and the total phenolic components changed greatly. Conclusion : The frying process has no effect on the constituents of Danshensu in Salvia miltiorrhiza and affects the total phenolic components.