| 引用本文:谭利平，竹林，黄峥峥，徐曼.差异性炮制方法对丹参药材中丹酚酸B的变化研究[J].世界中医药,2020,(07):. |
|
| 差异性炮制方法对丹参药材中丹酚酸B的变化研究 |
| Study on the Changes of Salvianolic Acid B in Radix Salviae Miltiorrhizae by Different Processing Methods |
| 投稿时间：2019-04-20 |
| DOI：10.3969/j.issn.1673-7202.2020.07.009 |
| 中文关键词: 丹参 丹酚酸B 差异性炮制方法 高效液相色谱法 水平变化 热稳定性 |
| English Keywords:Radix Salviae Miltiorrhizae Salvianolic acid B Different processing methods High performance liquid chromatography Horizontal variation Thermal stability |
| 基金项目:四川省干部保健科研课题（川干研2015-6005） |
|
| 摘要点击次数: 554 |
| 全文下载次数: 0 |
| 中文摘要: |
| 目的：研究差异性炮制方法对丹参药材中丹酚酸B的变化。方法：选取和制备炒丹参、丹参炭、米炒丹参、酒丹参、醋丹参，随后采用高效液相色谱法检测各种丹参炮制品中的丹酚酸B的含量。结果：酒丹参炮制品中丹酚酸B的含量最高，醋丹参位列第二，按照醋丹酚酸B含量从高到低的顺序依次为生丹参、米炒丹参、炒丹参、丹参炭。结论：丹酚酸B的热稳定性较差，通过乙醇以及酸性添加剂可在一定程度上增加丹酚酸B的热稳定性，值得临床重点关注。 |
| English Summary: |
| To study the change of different processing methods on salvianolic acid B in Radix Salviae Miltiorrhizae.Methods:The preparation of fried Radix Salviae Miltiorrhizae,Radix Salviae Miltiorrhizae charcoal,rice fried Radix Salviae Miltiorrhizae,wine Radix Salviae Miltiorrhizae and vinegar Radix Salviae Miltiorrhizae were carried out respectively.Subsequently,high-performance liquid chromatography was used to detect salvianolic acid B in various processed products of Radix Salviae Miltiorrhizae.Results:The content of salvianolic acid B in the processed products of wine Radix Salviae Miltiorrhizae was the highest,and that of vinegar Radix Salviae Miltiorrhizae was the second.According to the order of vinegar salvianolic acid B content from high to low was Radix Salviae Miltiorrhizae,rice fried Radix Salviae Miltiorrhizae,fried Radix Salviae Miltiorrhizae and Radix Salviae Miltiorrhizae charcoal.Conclusion:The thermal stability of salvianolic acid B is poor,and the thermal stability of salvianolic acid B can be increased to some extent through ethanol and acidic additives,which is worthy of clinical attention. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
