不同炮制方法对丹参药材中丹酚酸B的影响

Affect of Different Processing Methods on Salvianolic Acid B of Salvia miltiorrhiza

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。

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.