干燥方式对保健食品中丹酚酸B含量的影响

Effect of Drying Methods on Salvianolic Acid B Content in Health Food

丹参是中国传统中药中十分重要的一种药材,常用于保健食品的原料,其中丹酚酸B的含量是研究丹参药性很重要的依据,在丹参的炮制中有不同的干燥方法,对丹酚酸B的含量有很大的影响,试验采用热风干燥、真空干燥、热风真空干燥、真空冷冻干燥四种干燥方式,分别在40, 45, 50和55℃进行干燥,通过HPLC高效液相色谱法进行丹酚酸B含量的检测以及相关分析,得出真空冷冻干燥对丹酚酸B保留效果最好,其次是50℃的真空干燥, 40℃的真空干燥保留效果最差。

Salvia miltiorrhiza was a very important medicinal material in traditional Chinese medicine, which was often used as a raw material for health food. The content of salvianolic acid B was an important basis for studying the medicinal properties of Salvia miltiorrhiza. There are different drying methods in the processing of Salvia miltiorrhiza, and the content of salvianolic acid B was very large. The effect of the experiment was hot air drying, vacuum drying, hot air vacuum drying, vacuum freeze drying four drying methods, respectively, drying at 40, 45, 50 and 55 ℃. The HPLC and high performance liquid chromatography were used to detect the content of salvianolic acid B and related analysis. It was concluded that vacuum freeze-drying had the best retention effect on salvianolic acid B, followed by vacuum drying at 50 ℃, and the 40 ℃ vacuum drying retention was the worst.