摘要
目的 优选丹参采收后的最佳干燥方式。方法 以丹参中丹参酮类和丹酚酸B成分的含量为指标,对冷冻干燥法、烘干法（50、60、70℃）、阴干法、晒干法4种干燥方式进行比较。结果 以冷冻干燥法为对照,晒干过程中丹参酮类成分损失达到50.8%,而阴干法仅损失4.7%,烘干可使丹参酮类成分损失14.9%~23.9%。阴干过程中丹酚酸B损失达到30.2%,而晒干法仅损失1.8%,烘干可使丹酚酸B损失18.7~32.9%且60℃烘干对丹参酮类和丹酚酸B的保留率均高于80%。结论 综合考虑指标成分的含量和生产实际,60℃烘干为鲜丹参的最佳干燥方法。
OBJECTIVE To optimize the best drying methods for fresh Salvia miltiorrhiza Bge. after collection. METHODS Taking the contents of Tanshinones and Salvianolic acid B as the index,four processing methods including Freeze-drying, Oven-drying （50,60,70℃）, Shade-drying and Sun-drying are compared. RESULTS Taking Freeze-drying method as control,losses of ingredients like Tanshinone reached 50. 8% in the process of Sun-drying,and losses of only 4. 7% in the Shade-drying method, the Oven-drying makes Tanshinone ingredients loss 14. 9% to 23.9%. Salvianolic acid B in the process of Shade-drying loss 30. 2%, and in the process of Sun-drying lost only 1.8% ,Oven-drying can make Salvianolic acid B loss 18.7 to 32.9% ,and 60℃ Oven-drying retention rate of Tanshinones and Salvianolic acid B are both higher than 80%. CONCLUSION Considering comprehensively the content of Tanshinones and Salvianolic acid B ,also the actual production process,60℃ Oven-drying is the best processing method for fresh Salvia miltiorrhiza.
出处
《海峡药学》
2016年第11期38-40,共3页
Strait Pharmaceutical Journal
关键词
鲜丹参
干燥方式
丹参酮类
丹酚酸B
Fresh Salvia mihiorrhiza
Drying method
Tanshinones
Salvianolic acid B
