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

作　　者：谭利平[1] 竹林[1] 黄峥峥 徐曼 TAN Liping;ZHU Lin;HUANG Zhengzheng;XU Man(Department of Gastroenterology,Sichuan Hospital of Integrated Traditional Chinese and Western Medicine,Chengdu 610041,China)

机构地区：[1]四川省中西医结合医院消化内科,成都610041

出　　处：《世界中医药》2020年第7期1008-1011,共4页World Chinese Medicine

基　　金：四川省干部保健科研课题(川干研2015-6005)。

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。Objective: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.

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 

分 类 号：R282.6[医药卫生—中药学]