摘要
[目的]探索不同干燥方式对丹参品质的影响。[方法]采用真空微波干燥、户外晾晒、恒温鼓风烘烤3种方式干燥鲜丹参,并对制备样本有效成分、浸出物含量进行测定分析。[结果]户外晾晒有利于丹酚酸B和丹参素成分的保留,恒温鼓风烘烤有利于醇溶性浸出物成分的保留,真空微波干燥有利于总酚酸、隐丹参酮和丹参酮ⅡA的保留。[结论]真空微波干燥方式处理鲜丹参,干燥效率高、有效成分损失少,具有广泛的应用前景。
[Objective] To study the effects of different drying treatment methods on the quality of Salvia miltiorrhiza Bge.. [Methods] Vacuum microwave drying, drying and hot air drying were used for the drying of Salvia miltiorrhiza Bge.. Effective constituents and extract contents of the dried Salvia miltiorrhiza Bge. samples were measured and analyzed. [Results] The results showed that different drying method had different benefit： drying method was benefit for protection Salvianolic acid B and danshensu. Hot air drying was benefit for accumulation of alcohol extract contents. Vacuum microwave drying method was benefit for reservation of total salvianolic Acid, cryptotanshinone and tanshinone ⅡA. [Conclusion] Vacuum microwave drying shows high effect and has low loss of the effective constituents, which has broad application prospects.
出处
《天津中医药》
CAS
2012年第4期389-391,共3页
Tianjin Journal of Traditional Chinese Medicine
基金
天津市自然科学基金应用基础重点基金项目(11JCZDJC20600)
关键词
丹参
干燥方式
有效成分
Salvia miltiorrhiza Bge.
drying treatment methods
effective constituents
