| 不同炮制方法对丹参药材中丹酚酸B的影响 |
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| 引用本文： | 陆小华. 不同炮制方法对丹参药材中丹酚酸B的影响[J]. 中国实验方剂学杂志, 2012, 18(2): 103-105 |
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| 作者姓名： | 陆小华 |
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| 作者单位： | 江苏盛泽医院,江苏吴江,215228 |
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| 摘 要： | 目的:考察丹参不同炮制品中丹酚酸B的含量差异.方法:采用高效液相色谱法对各种丹参炮制品中的丹酚酸B进行含量测定.结果:各炮制品中,酒丹参中丹酚酸B含量最高,醋丹参次之,其次是生丹参,米炒丹参和炒丹参中丹酚酸B的含量很少,丹参炭中丹酚酸B的含量最低.结论:丹酚酸B热稳定性差,乙醇和酸性添加剂可增加丹酚酸B的热稳定性.
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| 关 键 词： | 丹参 炮制 丹酚酸B |
| 收稿时间： | 2011-06-17 |
Affect of Different Processing Methods on Salvianolic Acid B of Salvia miltiorrhiza |
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| LU Xiao-hua. Affect of Different Processing Methods on Salvianolic Acid B of Salvia miltiorrhiza[J]. Chinese Journal of Experimental Traditional Medical Formulae, 2012, 18(2): 103-105 |
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| Authors: | LU Xiao-hua |
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| Affiliation: | Shengze Hospital of Jiangsu Province, Wujiang 215228, China |
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| Abstract: | Objective: To investigate the content of salvianolic acid B in different processed Salvia miltiorrhiza products. Method: The content of salvianolic acid B in different processed S. miltiorrhiza products was determined by efficient liquid chromatography. Result: In the processed products, the content of salvianolic acid B in liquor S. miltiorrhiza was the highest, that in vinegar S. miltiorrhiza was lower, followed by health Salvia, rice fried Salvia and fried Salvia, and that in Salvia carbon was the lowest. Conclusion: Salvianolic acid B is unstable in heat. Ethanol and acid additives can increase the thermal stability of salvianolic acid B. |
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| Keywords: | Salvia miltiorrhiza Bunge processing salvianolic acid B |
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