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Effect of Slicing Angle and Initial Water Content on Water Migration and Effective Ingredient Content in Drying Process of Salviae Miltiorrhizae Radix et Rhizoma
更新时间：2025-01-16

    • Effect of Slicing Angle and Initial Water Content on Water Migration and Effective Ingredient Content in Drying Process of Salviae Miltiorrhizae Radix et Rhizoma

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    • “The latest research has found that after losing 1/3 of its water, Danshen can be sliced at 30 ° C for the best preservation of its active ingredients, providing a basis for optimizing the processing technology of Danshen.”
    • Chinese Journal of Experimental Traditional Medical Formulae   Vol. 31, Issue 4, Pages: 208-216(2025)

    • DOI：10.13422/j.cnki.syfjx.20250165    

      CLC： R277;R943.1;O657

    • Received：18 April 2024，

      Published Online：29 June 2024，

      Published：20 February 2025

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  • YANG Guohong,ZHOU Bingqian,LU Heng,et al.Effect of Slicing Angle and Initial Water Content on Water Migration and Effective Ingredient Content in Drying Process of Salviae Miltiorrhizae Radix et Rhizoma[J].Chinese Journal of Experimental Traditional Medical Formulae,2025,31(04):208-216. DOI： 10.13422/j.cnki.syfjx.20250165.

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