丹参趁鲜加工关键技术与质量影响研究

Study on Key Technology and Quality Influence of Salvia miltiorrhiza Fresh Processing

为探究丹参产地趁鲜加工与传统加工对丹参饮片质量的影响,并寻找最佳初加工方法。对阴干、自然干燥、60℃烘干加工的不同含水率的丹参进行切制后60℃烘干,比较丹参外观性状,测定不同加工下丹参水分、浸出物和丹酚酸B、隐丹参酮、丹参酮Ⅰ、丹参酮ⅡA的含量。结果表明,阴干至含水率20.27%~28.26%时切制,60℃烘干后丹参含水率均在4.13%~4.49%,水溶性浸出物含量均在66.04%~66.50%,醇溶性浸出物均在13.73%~14.49%。且此时丹参饮片断面与传统加工相似,均为黄色。丹酚酸B、隐丹参酮、丹参酮Ⅰ及丹参酮ⅡA含量也高于传统阴干。因此,丹参趁鲜加工可代替传统加工,用于大规模生产。

To explore the influence of fresh processing and traditional processing on the quality of Salvia miltiorrhiza, and find the best initial processing method, Salvia miltiorrhiza with different moisture content prepared by drying in shade, natural drying and drying at 60 ℃ was cut and dried at 60 ℃, and then was compared the appearance properties and determined the contents of water, extract and salvianolic acid B, cryptotanshinone, tanshinone Ⅰ and tanshinone ⅡA. The results showed that, after the Salvia miltiorrhiza with 20.27% ~28.26% of water content by drying in shade was cut and dried at 60 ℃, the water content of dried Salvia miltiorrhiza was 4.13%~4.49%, water soluble extract was 66.04%~66.50% and alcohol soluble extract was 13.73%~14.49%. At this time,the slices section of Salvia miltiorrhiza was yellow, similar to those of traditional processing. And the contents of four active components were also higher than those of traditional drying in shade. Therefore, fresh processing of Salvia miltiorrhiza could replace traditional processing for large-scale production.