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目的:研究不同加工方法对四川中江丹参化学成分的影响,为中江丹参规范化生产及适宜加工方法的选择提供依据,进而为中江丹参的品质保证提供一定参考。方法:采用直接晒干、不同温度(40、60、80℃)直接烘干、直接阴干、阴干至表面起皱后堆置“发汗”、阴干至表面起皱后晒干、阴干至表面起皱后再于不同温度烘干等共计10种加工方法,对四川中江同一批次丹参样品进行加工,以丹参酮类成分及丹酚酸B的含量作为指标,考察不同加工方法对其药效成分的影响。结果:就丹参酮类成分而言,晒干法相较于其他加工方法,使其含量显著降低,与低温烘干(40℃)相比减少了58.82%,与阴干法相比减少了36.36%;从丹酚酸B的含量来看,直接晒干法又优于其他加工方法,能有效保留丹酚酸B的含量。传统的“发汗”加工方法对丹参酮类成分的影响较小,却使丹酚酸B的含量显著降低。结论:从各药效成分的保留,节约成本等方面综合考虑,丹参的产地加工方法选择阴干或40℃低温烘干较为适宜。
OBJECTIVE: To study the influence of different processing methods on the chemical composition of Salvia miltiorrhiza in Sichuan Zhongjiang, provide the basis for the standardized production of Salvia miltiorrhiza and the selection of suitable processing methods, and then provide some references for the quality assurance of Salvia miltiorrhiza in Zhongjiang. Methods: Direct drying, direct drying at different temperatures (40, 60, 80 ℃), direct drying, drying till surface wrinkling, stacking “sweating”, drying to surface wrinkling and drying, Wrinkling and then drying at different temperatures, a total of 10 kinds of processing methods, the same batch of Sichuan Zhongjiang Salvia processing samples to tanshinones and salvianolic acid B content as an indicator to investigate the different processing methods of its efficacy component Impact. Results: Compared with other processing methods, the content of tanshinones decreased significantly, which was 58.82% lower than that of low temperature drying (40 ℃) and 36.36% Phenolic acid B content, the direct drying method is superior to other processing methods, can effectively retain the content of salvianolic acid B. Traditional “sweating” processing methods have less effect on the composition of tanshinones, but significantly reduce the content of salvianolic acid B. Conclusion: From the aspects of the retention of each efficacy component and the cost saving, etc., the processing methods of the origin of Salvia miltiorrhiza are selected to be dried in the shade or dried in the low temperature of 40 ℃.