不同产地加工方法对山东丹参药材质量的影响

Influence of different original processing methods on quality of Salvia Miltiorrhizae Radix et Rhizoma from Shandong

该文采用晒干、阴干、不同温度烘干及“发汗”处理加工丹参药材，并对切段样品和整体样品进行了晒干和阴干处理，通过测定药材中迷迭香酸、丹酚酸B、隐丹参酮和丹参酮Ⅱ。的含量，考察不同加工干燥方法及不同形式药材干燥对丹参药材质量的影响。结果表明：晒干样品中隐丹参酮、丹参酮Ⅱ。及迷迭香酸损失明显，但整体药材优于切段；烘干对丹参中水溶性成分影响较大，高温（80～100℃）易造成迷迭香酸和丹酚酸B的大量损失；丹参经“发汗”后，迷迭香酸含量降低，丹酚酸B无明显变化，而隐丹参酮和丹参酮Ⅱ。含量显著升高；阴干及低温烘干（40～60℃）最有利于丹参中活性成分的保留，且阴干处理的切段样品与整体样品各成分含量无显著差异。因此，从各活性成分含量、节约生产成本等方面综合考虑，丹参药材的产地加工方法应以阴干或低温（40～60℃）烘干为宜。

In this paper the contents of rosmarinic acid, salvianolic acid B, crytotanshinone, tanshinone II A in samples of dif- ferent original processed Salvia Mihiorrhizae Radix et Rhizoma were determined by HPLC. Different processing methods have variedin- fluenceson four active ingredients in Salvia Mihiorrhizae Radix et Rhizoma. Sun-drying reduced the content of crytotanshinone, tanshi- none II A and rosmarinic acid, integralsamples were better than thosecut into segments. Oven dry method hadgreat influence on water- soluble ingredients, high temperature （80-100 ℃ ） could easily cause big loss of rosmarinic acid and salvianolic acid B. The role of traditional processing method ＂fahan＂ was complicated, the content of rosmarinic acid decreased, crytotanshinone and tanshinone U A increased, and salvianolic acid B showed no difference after ＂fahan＂. Drying in the shade and oven dry under low temperatrure （40- 60 ℃ ） were all effective to keep active ingredients of Salvia Mihiorrhizae Radix et Rhizoma, and, there was no difference between in- tegral samples and samples cut into segments. Therefore, considering comprehensively the content of active ingredients in Salvia Mihi- orrhizae Radix et Rhizoma, and processing costing etc. , shade-drying or oven dry underlow temperature （40-60 % ） should be the most suitable original processing method.