Objective: To analyze the chemical components in raw and processed products of Salviae Miltiorrhizae Radix et Rhizoma by high performance liquid chromatography-time of flight mass spectrometry (HPLC-TOF/MS). Method: Separation was performed on a Halo® C18 column (2.1 mm×100 mm

2.7 μm)

the mobile phase consisted of acetonitrile and 0.1% formic acid water with gradient elution. TOF-MS with electrospray ionization (ESI) ion source was applied for qualitative analysis under positive ion mode. Combining with standard reference positioning

MS data

literatures and database matching

ion peak number and peak area of Salviae Miltiorrhizae Radix et Rhizoma before and after being processed were compared. Result: Sixteen components and fourteen components were obtained from raw and processed Salviae Miltiorrhizae Radix et Rhizoma

respectively. After being processed with wine

the peaks of lithospermic acid or salvianolic acid H and tanshinone ⅡB were disappeared. Peak areas of cryptotanshinone

neotanshinone B

tanshinone ⅡA and miltirone decreased significantly. Peak areas of dihydrotanshinone Ⅰ and tanshinone Ⅰ increased. Conclusion: Changes of type and content of chemical components in Salviae Miltiorrhizae Radix et Rhizoma are remarkable after being processed with wine

part of tanshinones and salvianolic acids have qualitative and quantitative change. It speculates that enhance of blood stasis is related to chemical components of Salviae Miltiorrhizae Radix et Rhizoma transformed into the active components which can be absorbed easily.