Quality Evaluation of Standard Decoction of Wine-processing Salviae Miltiorrhizae Radix et Rhizoma

Wen-hua ZHENG; Ya-ya XI; Cong-cong QU; Hui-fen LI; Wei-liang CUI; Yue-li CUI; Dan-jie ZHANG; Xue-lan ZHANG

doi:10.13422/j.cnki.syfjx.20191312

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Quality Evaluation of Standard Decoction of Wine-processing Salviae Miltiorrhizae Radix et Rhizoma

Resource and Quality Evaluation | 更新时间：2021-02-09

- Quality Evaluation of Standard Decoction of Wine-processing Salviae Miltiorrhizae Radix et Rhizoma
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 25, Issue 19, Pages: 124-130(2019)
- 作者机构：
  
  山东中医药大学，济南　 250355
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.20191312
  CLC： R284.1; R281; R22; R289
- Received：25 September 2018，
  
  Published Online：20 March 2019，
  
  Published：05 October 2019
- 稿件说明：
移动端阅览
Wen-hua ZHENG, Ya-ya XI, Cong-cong QU, et al. Quality Evaluation of Standard Decoction of Wine-processing Salviae Miltiorrhizae Radix et Rhizoma[J]. Chinese journal of experimental traditional medical formulae, 2019, 25(19): 124-130.
DOI：

Wen-hua ZHENG, Ya-ya XI, Cong-cong QU, et al. Quality Evaluation of Standard Decoction of Wine-processing Salviae Miltiorrhizae Radix et Rhizoma[J]. Chinese journal of experimental traditional medical formulae, 2019, 25(19): 124-130. DOI： 10.13422/j.cnki.syfjx.20191312.

摘要

目的：

建立酒丹参标准汤剂的质量控制方法，为酒丹参配方颗粒及其他酒丹参相关产品的质量评价提供参考。

方法：

收集具有代表性的酒丹参饮片15批，制备酒丹参标准汤剂，建立HPLC指纹图谱，测定5种酚酸类(丹参素钠、咖啡酸、迷迭香酸、紫草酸、丹酚酸B)成分含量；采用已知对照品为参照，对指纹图谱主要色谱峰进行归属，明确酒丹参标准汤剂中的主要化学成分；计算出膏率，5种丹酚酸类成分转移率和溶液pH，建立综合评价指标来评价酒丹参标准汤剂制备工艺的稳定性。

结果：

酒丹参标准汤剂的主要成分为酚酸类成分，5种酚酸类(丹参素钠、咖啡酸、迷迭香酸、紫草酸、丹酚酸B)成分质量分数分别为0.21%～0.37%，0.03%～0.10%，0.08%～0.18%，0.07%～0.13%，2.68%～4.34%，转移率分别为71.8%～85.4%，50.0%～71.4%，68.2%～81.0%，66.7%～84.6%，67.5%～79.6%；出膏率45.1%～55.3%；pH 5.91～6.05；15批酒丹参标准汤剂HPLC指纹图谱与对照图谱相比，相似度均>0.98，图谱显示有12个共有峰，其中7个指认为丹参素钠、原儿茶醛、咖啡酸、阿魏酸、迷迭香酸、紫草酸和丹酚酸B。

结论：

建立的系统评价酒丹参标准汤剂的质量方法稳定可行，为酒丹参水煎剂相关制剂的质量控制提供参考。

Abstract

Objective:

To establish the quality control method of the wine-processing Salviae Miltiorrhizae Radix et Rhizoma standard decoction

in order to provide reference for the quality evaluation of the wine-processing Salviae Miltiorrhizae Radix et Rhizoma formula granules and other related products.

Method:

Totally 15 batches of representative wine-processing Salviae Miltiorrhizae Radix et Rhizoma pieces were collected to prepare the standard decoction

establish the HPLC fingerprint and determine the content of five components(sodium danshensu

caffeic acid

rosmarinic acid

lithospermic acid

salvianolic acid B). The main common peaks in fingerprint were identified to define the main chemical constituents in the standard decoction

the parameters

such as dry extract rate

transfer rate of index components and pH of the standard decoction were calculated

and the comprehensive evaluation index was established to evaluate the stability of the preparation process.

Result:

The main component standard decoction was phenolic acids. The concentrations of five components(sodium danshensu

caffeic acid

rosmarinic acid

lithospermic acid

salvianolic acid B)in the standard decoction were 0.21%-0.37%

0.03%-0.10%

0.08%-0.18%

0.07%-0.13%

2.68%-4.34%

the dry extract rates of standard decoction were 71.8%-85.4%

50.0%-71.4%

68.2%-81.0%

66.7%-84.6%

67.5%-79.6%

the transfer rates were between 45.1%-55.3%

and pH value was between 5.91-6.05. The fingerprint similarities of the 15 batches of standard decoction with reference fingerprints were>0.98

the fingerprint showed 12 common peaks

7 of which were considered to be sodium danshensu

protocatechuic aldehyde

caffeic acid

ferulic acid

rosmarinic acid

lithosperic acid and salvianolic acid B.

Conclusion:

The established systematic evaluation for the quality of wine-processing Salviae Miltiorrhizae Radix et Rhizoma standard decoction is stable and feasible

and provides a reference for the quality control of relevant preparations of wine-processing Salviae Miltiorrhizae Radix et Rhizoma decoction.

关键词

Keywords

references

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