Optimization of Frying Process for  in Sichuan and Its Quality Standard

ZHENG Li-hua; ZHANG Hui; ZHANG Li

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Optimization of Frying Process for in Sichuan and Its Quality Standard

更新时间：2024-01-04

- Optimization of Frying Process for in Sichuan and Its Quality Standard
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 18, Issue 5, Pages: 20-23(2012)
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- Published：2012
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ZHENG Li-hua, ZHANG Hui, ZHANG Li. Optimization of Frying Process for in Sichuan and Its Quality Standard[J]. Chinese journal of experimental traditional medical formulae, 2012, 18(5): 20-23.
DOI：

ZHENG Li-hua, ZHANG Hui, ZHANG Li. Optimization of Frying Process for in Sichuan and Its Quality Standard[J]. Chinese journal of experimental traditional medical formulae, 2012, 18(5): 20-23. DOI：

摘要

目的: 对川产丹参炒制工艺进行优选并建立其质量标准。方法: 通过L9(34)正交设计

以丹参中有效成分原儿茶醛、丹酚酸B、丹酚酸A、隐丹参酮、丹参酮I、丹参酮ⅡA的含量为指标

对川产丹参的炒制工艺进行优选;依据2010年版《中国药典》下质量标准对各指标进行检测。结果: 温度和时间对丹参炒制均有显著影响

70~80 ℃炒制温度影响最大

炒制5 min影响最大。结论: 炒丹参最佳工艺为炒制温度70~80 ℃

炒制时间5 min

炒丹参质量标准合理、可行。

Abstract

Objective: To optimize frying process of Salvia miltiorrhiza in Sichuan and establish its quality standard. Method: Using the content of effective components from Salvia miltiorrhiza as indexes

such as protocatechuic aldehyde

salvianolic acid A and B

cryptotanshinone

tanshinone I and IIA

frying process of S. miltiorrhiza in Sichuan was optimized by orthogonal test;These indexes were detected by quality standards method described in 2010 edition of 〈Chinese Pharmacopoeia〉. Result: Temperature (70-80 ℃ had greatest impact) and time (5 min had greatest impact) had significant effect on frying process of S. miltiorrhiza. Conclusion: Optimum frying technology was as follows: frying temperature 70-80 ℃

frying time 5 min.Quality standard of frying S. miltiorrhiza was reasonable and feasible.

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