Affect of Different Processing Methods on Salvianolic Acid B of
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Affect of Different Processing Methods on Salvianolic Acid B of
Chinese Journal of Experimental Traditional Medical FormulaeVol. 18, Issue 2, Pages: 103-105(2012)
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Published:2012
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LU Xiao-hua. Affect of Different Processing Methods on Salvianolic Acid B of [J]. Chinese journal of experimental traditional medical formulae, 2012, 18(2): 103-105.
DOI:
LU Xiao-hua. Affect of Different Processing Methods on Salvianolic Acid B of [J]. Chinese journal of experimental traditional medical formulae, 2012, 18(2): 103-105.DOI:
Affect of Different Processing Methods on Salvianolic Acid B of
Objective: To investigate the content of salvianolic acid B in different processed Salvia miltiorrhiza products. Method: The content of salvianolic acid B in different processed S. miltiorrhiza products was determined by efficient liquid chromatography. Result: In the processed products
the content of salvianolic acid B in liquor S. miltiorrhiza was the highest
that in vinegar S. miltiorrhiza was lower
followed by health Salvia
rice fried Salvia and fried Salvia
and that in Salvia carbon was the lowest. Conclusion: Salvianolic acid B is unstable in heat. Ethanol and acid additives can increase the thermal stability of salvianolic acid B.
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State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs,National Resource Center for Chinese Materia Medica,China Academy of Chinese Medical Sciences
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