Objective: To develop a HPLC method for simultaneous determination of danshensu

protocatechuic aicd

protocatechuic aldehyde

ferulic aicd and salvianolic aicd B in Salvia miltiorrhiza Bunge f. alba

the wine fried and the carbonizing

and explore the effects for their five phenolic acids with different processing methods S. miltiorrhiza Bunge f. alba. Method: The column was C18(4.6 mm×250 mm

5 μm). The mobile phase was methanol and 5% acetic acid glacial with gradient elution and the flow rate was 1.0 mL·min-1

the detection wavelength was 286 nm. Result: The linearities were obtained over the range of 7.31- 234(R2=0.999 5) for danshensu

6.75-216 (R2=0.999 9) for protocatechuic acid

52.8-1.65 (R2=0.999 0) for protocatechuic aldehyde

4.67-149.50 (R2=0.999 8) for rosmarinic acid

42.25-1 352 mg·L-1(R2=0.999 9) for salvianolic aicd B

respectively. All of the average recoveries were>98% with RSD<1.6%. Conclusion: The validated method has the advantages of simplicity

precision and reliability

and could be used to simultaneous determination of the five phenolic acids in S.miltiorrhiza Bunge var alba. The results indicated that protocatechuic aicd wasn't detected in the three processed products

and the rest four contents presented the fresh