丹参饮水提液酚酸类成分溶出特性及降解动力学研究

Study on Dissolution and Degradation Characteristics of Phenolic Acids in Water Extract of Danshen Decoction

【目的】观察加热温度及时间对丹参饮水提液中酚酸类成分的影响。【方法】采用反相高效液相色谱(RP-HPLC)法测定丹参饮水提液中丹参素、原儿茶醛和丹酚酸B含量,经典恒温加速试验法考察各成分含量变化。【结果】3个成分中丹酚酸B的含量随温度升高和加热时间的延长而逐渐下降,其降解符合一级动力学特征。【结论】丹参饮水提液中水溶性成分不稳定,檀香和砂仁会加快丹参的降解,提示在提取、浓缩等工艺中应注意加热温度及时间对其含量的影响。

Objective To explore the effect of heating temperature and heating time on the dissolution characteristics of phenolic acids in water extract of Danshen Decoction. Methods The contents of tanshinol, protocatechuic aldehyde and salvianolic acid B in water extract of Danshen Decoction were determined by reverse-phase high performance liquid chromatography （RP-HPLC） . The changes of the contents were monitored by classic constant temperature acceleration method. Results Of the three components, the content of salvianolic acid was decreased with the increase of heating temperature and the prolongation of heating time, and the degradation characteristics of the salvianolic acid B met the first-order kinetics equation. Conclusion The water-soluble components have less stability in the water extracts of Danshen Decoction. Lignum Santali Albi and Fructus Amomi accelerate the degradation speed of Radix Salviae Miltiorrhizae, suggesting that we should pay attention to the influence of heating temperature and heating time on the content of salvianolic acid B in the extraction and concentration process.