加热pH值对丹参中丹酚酸B稳定性的影响

Influence of Heating and pH on Stability of Salvianolic Acid B in Extract of Salvia Miltiorrhiza Bge

目的:研究加热、pH对丹酚酸B稳定性的影响及变化规律,推测降解产物结构及机理。方法:加热实验中供试品溶液在设定的温度25℃、70℃、100℃分别加热6h,12h,24h,48h,72h,以HPLC法测定结果;不同pH供试品溶液在70℃进行加速试验加热12h进行测定;以HPLC-ESI-MS研究样品液中丹酚酸B质谱行为的变化。结果:丹参水溶液中丹酚酸B受温度影响降解反应符合一级反应,丹酚酸B在弱酸条件下较稳定,在强酸、中性及碱性条件下均不稳定。结论:根据反应动力学参数及丹酚酸B质谱行为变化,尽量在丹参提取过程中降低温度,减少时间,保持弱酸,以降低丹酚酸B的损失。

Objective：To perform a analysis and formulation of the stability of salvianolic acid B in Extract of Salvia m iltiorrhiza Bge.by heating and pH and to speculate the mechanism and structure of degradation products.Methods： The extract of Salvia m iltiorrhiza Bge.was incubated at different temperature,and extract of different pH was heated at 70℃ for 12hs.The content of Salvianolic Acid B was determined by HPLC at suitable chromatographic conditions.The mass behavior was performed by HPLC-ESI-MS.Results： The degradation of Salvianolic acid B in Extract of Salvia m iltiorrhiza Bge.could be appropriately simulated by first order kinetics equation.Salvianolic acid B was stable in weak acid,but prone to decompose in st rong acid and alkaline.Conclusion： Lower temperature,shorten extracting,maintain the weak acid in can reduce the losing of Salvianolic acid B.