| 不同酒制工艺对丹参中丹酚酸B含量的影响 |
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| 引用本文： | 常明泉,陈芳,黄良永,袁胜浩,叶立红,叶方,安志斌,杨光义. 不同酒制工艺对丹参中丹酚酸B含量的影响[J]. 医药导报, 2011, 30(9): 1205-1207. DOI: 10.3870/yydb.2011.09.032 |
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| 作者姓名： | 常明泉 陈芳 黄良永 袁胜浩 叶立红 叶方 安志斌 杨光义 |
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| 作者单位： | 1. 湖北医药学院附属太和医院药学部,湖北十堰,442000
2. 湖北医药学院药检学院,湖北十堰,442000 |
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| 基金项目： | 湖北省教育厅产学研基金资助项目 |
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| 摘 要： | ［摘要］目的考察不同酒制工艺对丹参中丹酚酸B含量的影响,筛选最佳炮制工艺。方法取用2 a生丹参，分为原药材、酒炙品、酒蒸品、酒炖品4组样品，分别用相应方法炮制、提取，采用高效液相色谱（HPLC）法对4组样品中丹酚酸B进行含量测定。结果丹酚酸B含量：原药材（6.43%）＞酒炖品（4.66%）＞酒炙品＞（2.73%）＞酒蒸品（1.85%）,酒炖、酒炙、酒蒸样品中丹酚酸B损失率分别为27.5%，57.5%，71.2%。结论酒制使丹酚酸B含量有所降低，酒炖为最佳炮制工艺。
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| 关 键 词： | ［关键词］丹参；酒制； 丹酚酸B； 含量测定 |
Impact of Different Wine Processing Technology on Content of Salvianolic Acid B |
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| CHANG Ming-quan,CHEN Fang,HUANG Liang-yong,YUAN Sheng-hao,YE Li-hong,YE Fang,AN Zhi-bin,YANG Guang-yi. Impact of Different Wine Processing Technology on Content of Salvianolic Acid B[J]. Herald of Medicine, 2011, 30(9): 1205-1207. DOI: 10.3870/yydb.2011.09.032 |
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| Authors: | CHANG Ming-quan CHEN Fang HUANG Liang-yong YUAN Sheng-hao YE Li-hong YE Fang AN Zhi-bin YANG Guang-yi |
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| Affiliation: | CHANG Ming-quan1,CHEN Fang2,HUANG Liang-yong2,YUAN Sheng-hao1,YE Li-hong1,YE Fang1,AN Zhi-bin1,YANG Guang-yi1(1.Department of Pharmacy,Taihe Hospital of Hubei Medical College,Hubei Shiyan 442000,China,2.School of Drug Tests,Hubei Medical College,China) |
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| Abstract: | Objective To investigate different wine processing technology on content of salvianolic acid B in danshen and screen out the best processing technology.Methods The four species of biennial Tomb Salvia as the original herb,wine stewing,wine fried,wine stewed one were brewed,extracted,and salvianolic acid B in which was detected by high performance liquid chromatography.Results The comparison of Salvianloic acid B in the original herb,wine stewing,wine fried,and wine stewed one was 6.43%>4.66%>2.73%>1.85%,res... |
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| Keywords: | Salviamiltiorrhiza Processing Salvianolic acid B Content determination |
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