摘要
目的:对川产丹参炒制工艺进行优选并建立其质量标准。方法:通过L9(34)正交设计,以丹参中有效成分原儿茶醛、丹酚酸B、丹酚酸A、隐丹参酮、丹参酮I、丹参酮ⅡA的含量为指标,对川产丹参的炒制工艺进行优选;依据2010年版《中国药典》下质量标准对各指标进行检测。结果:温度和时间对丹参炒制均有显著影响,70～80℃炒制温度影响最大,炒制5min影响最大。结论:炒丹参最佳工艺为炒制温度70～80℃,炒制时间5 min,炒丹参质量标准合理、可行。
Objective：To optimize frying process of Salvia miltiorrhiza in Sichuan and establish its quality standard.Method： Using the content of effective components from Salvia miltiorrhiza as indexes,such as protocatechuic aldehyde,salvianolic acid A and B,cryptotanshinone,tanshinone I and IIA,frying process of S.miltiorrhiza in Sichuan was optimized by orthogonal test;These indexes were detected by quality standards method described in 2010 edition of 〈Chinese Pharmacopoeia〉.Result： Temperature（70-80 ℃ had greatest impact） and time（5 min had greatest impact） had significant effect on frying process of S.miltiorrhiza.Conclusion： Optimum frying technology was as follows： frying temperature 70-80 ℃,frying time 5 min.Quality standard of frying S.miltiorrhiza was reasonable and feasible.
出处
《中国实验方剂学杂志》
CAS
北大核心
2012年第5期20-23,共4页
Chinese Journal of Experimental Traditional Medical Formulae
基金
四川省科技厅科技支撑项目(2008FZ0148)
四川省科技厅产学研创新联盟合作项目(2010ZO0028)
四川省青年科技基金项目(08ZQ026-034)
关键词
丹参
正交试验
质量标准
Salvia miltiorrhiza
orthogonal test
quality standard
