加工炮制一体化与传统炮制川丹参饮片化学成分分析  

Content Analysis on Chemical Composition between Integral Processing and Traditional Processing of Salvia miltiorrhizae Radix et Rhizoma in Sichuan

作　　者：罗明华[1,2] 洪燕 顾冰 田徽 雷利芬[1] 敬章书 

机构地区：[1]绵阳师范学院生命科学与技术学院,四川 绵阳 [2]生态安全与保护四川省重点实验室,四川 绵阳 [3]四川省天府神龙中药饮片有限公司,四川 中江

出　　处：《药物资讯》2020年第6期225-232,共8页Pharmacy Information

摘　　要：为了提高川产丹参饮片质量,本文分析比较了产地加工炮制一体化与传统川丹参饮片化学成分的含量。采用HPLC法测定两种方法炮制的丹参饮片中丹参酮类和丹酚酸类成分的含量。结果表明:通过比较上述两类成分质量百分数的总和发现,产地加工炮制一体化与传统方法饮片两类成分分别提高16.66%和15.24%。该方法简化了生产工艺流程,值得推广。In order to improve the quality of Salvia miltiorrhizae Radix et Rhizoma (SMRR) in Sichuan, the chemical composition content of the integral processing and traditional processing of SMRR was determined. The content of tanshinones and salvianolic acids in the two methods of SMRR was determined by High Performance Liquid Chromatography (HPLC). Comparing the total of the mass fractions of the above two types of components, the content of SMRR slices increased by 16.66% and 15.24% respectively. The operation simplified the procedure and this method was worth popularizing.

关 键 词：丹参 加工炮制一体化 HPLC 丹参酮类 丹酚酸类 

分 类 号：R28[医药卫生—中药学]