[生化制药论文]
作者：宋平顺,杨树声,马真金,郭永福
【摘要】 目的 以甘肃丹参中脂溶性成分、水溶性成分为指标,通过正交试验探讨酒制甘肃丹参的炮制工艺。方法 采用高效液相色谱法,以脂溶性成分、水溶性成分含量为指标,通过正交设计筛选炮制工艺。结果 水提取对脂溶性成分转移率仅为2.4%,实际意义不大;而对水溶性成分丹酚酸B含量有显著影响,最佳工艺条件为10%的黄酒,加20%的酒量,在80 ℃炒炙4 min。结论 选择最佳炮制工艺对于酒制甘肃丹参的制备较为合理。
【关键词】 甘肃丹参;炮制工艺;正交试验;丹酚酸B;高效液相色谱法
Abstract：Objective With fat-soluble ingredients and water-soluble components as indicators, to investigate the processing technology of wine Gansu Salvia by orthogonal test. Method With fat-soluble ingredients and water-soluble components determined by HPLC, the processing technology of wine Gansu Salvia was optimized by orthogonal test. Result The transfer rate of fat-soluble ingredients with water extraction was 2.4%, with little significance, while it had a significant impact on salvianolic acid B. The best process condition was 10% yellow rice wine, added 20% wine, fried in 80 ℃ for 4 min. Conclusion It was reasonable to choose the best process condition for wine Gansu Salvia.
Key words：Gansu Salvia;processing……
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