不同加工方式的丹参药材在不同储存期的质量研究

Quality Research of Radix Salviae Miltiorrhizae in Different Storage Period by Different Processing Methods

目的通过对鲜丹参采用不同加工方法处理,然后对不同储存期的样品检测水分、水溶性浸出物、醇溶性浸出物、丹参酮ⅡA和丹酚酸B,以期确定鲜丹参适宜的加工方法。方法将鲜丹参分4个处理,1.鲜切;2.半干切;3干切;4.全根;储存期为两年,每3个月取样测定水分,水溶性浸出物,醇溶性浸出物,丹参酮ⅡA及丹酚酸B含量。结果鲜切丹参中丹参酮ⅡA、丹酚酸B含量总体比其它处理高;丹参药材所含丹参酮ⅡA、丹酚酸B随着储存期时间的延长均显下降趋势,到9个月时几乎达到最低值。结论鲜丹参切段晒干后储存更能有效的减少丹参药效成分的损耗及分解,且晒干后9个月前使用最佳。

Objective To determine the suitable processing methods through testing moisture, aqueousextract, alcohol extract, contents of tanshinone Ⅱ A and salvianolic acid B of Salvia miltiorrhiza in different storageperiod by different processing methods. Methods Fresh Salvia were divided into four groups and processedwith fresh cut,semi - dry cutting,dry cutting and whole root ,respectively. Its storage period lasts for two years.The moisture, and the aqueous extract, alcohol extract, the contents of tanshinone Ⅱ A and salvianolic acid B ofsamples were determinated every three months. Results Content of tanshinone IIA and salvianolic acid B in fresh-cut Salvia miltiorrhiza was greater than other methods and it decreased with storage time,which reached the lowestvalue after nine months. Conclusion To reduce the loss and decomposition of effective components in Salviamiltiorrhiza, the fresh Salvia should be cut dried for storage effectively.And its best storage period is nine monthsafter dry cutting.