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冯建明,燕蔚,王志强,许秋双,滕萌萌,杨晓娜,宁宝生,李天祥.不同切制方法对丹参饮片质量的影响[J].湖南中医药大学学报英文版,2020,40(8):974-980.[Click to copy
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| 不同切制方法对丹参饮片质量的影响 |
| 冯建明,燕蔚,王志强,许秋双,滕萌萌,杨晓娜,宁宝生,李天祥 |
| (天津中医药大学, 天津 300193;白涧镇农业发展中心, 天津 300193;天津宝盛农业发展有限公司, 天津 300193) |
| 摘要: |
| 目的 考察3种切片方法（鲜品切片、半干切片、闷润切片）对丹参饮片质量的影响，拟筛选适宜的切片方法。方法 建立不同产地3种丹参切片方法高效液相指纹图谱，进行相似度评价和正交偏最小二乘法分析；采用HPLC-UV法对丹参饮片中功效成分定量分析。结果 3种丹参切片方法之间存在差异，其中闷润切片与前两者差别较大，鲜品切片丹参中主要功效成分损失最少，半干切片方法次之，闷润切片丹参中成分损失较多。结论 鲜品切片和半干切片两种方法具有较高的可行性，其中鲜品切片为丹参最佳的切片方法，功效成分损失最少；而半干切片品相较佳，断面质密平整。因此，在产地进行半干切片加工具有推广价值。 |
| 关键词: 丹参 切片方法 含量测定 指纹图谱 |
| DOI：10.3969/j.issn.1674-070X.2020.08.012 |
| Received:March 22, 2020 |
| 基金项目:天津市科技计划项目(16ZXZYNC00060，15YDLJSY00100)；国家中医药管理局全国中药资源普查项目（GZY-KJS-2018-004）；2016公共卫生服务补助资金项目：“药用植物重点物种保存圃建设项目”（财社〔2016〕44号）。 |
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| Effects of Different Slicing Methods on the Quality of Radix Salviae Miltiorrhizae Decoction Pieces |
| FENG Jianming,YAN Wei,WANG Zhiqiang,XU Qiushuang,TENG Mengmeng,YANG Xiaona,NING Baosheng,LI Tianxiang |
| (Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China;Baijian Town Agricultural Development Center, Tianjin 300193, China;Tianjin Baosheng Agricultural Development Co., Ltd., Tianjin 300193, China) |
| Abstract: |
| Objective To study the effects of 3 kinds of slicing methods (fresh product slicing, half dry slicing and stuffy moistening slicing) on the quality of Radix Salviae Miltiorrhizae decoction pieces, and to select the appropriate slicing methods. Methods The HPLC fingerprints of 3 kinds of slicing methods of Radix Salviae Miltiorrhizae from different areas were established, and the similarity evaluation and orthogonal partial least square analysis were carried out. HPLC-UV method was used to quantitatively analyze the functional components in Radix Salviae Miltiorrhizae decoction pieces. Results There were differences among the 3 slicing methods of Radix Salviae Miltiorrhizae, among which the differences between the stuffy moistening slicing and the first two methods were significant. The loss of main functional components in fresh Radix Salviae Miltiorrhizae slice was the least, followed by that in half dry slice, and the loss of components in stuffy moistening Radix Salviae Miltiorrhizae slice was more. Conclusion The two methods of fresh and half dry slicing are highly feasible, among which fresh slicing is the best method for Radix Salviae Miltiorrhizae with the least loss of effective components, while the half dry sections are better in appearance with dense and flat section. Therefore, to process half dry section in the production area has the value of popularization. |
| Key words: Radix Salviae Miltiorrhizae slicing method content determination fingerprint |
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