文献类型：期刊文献

中文题名：加热方式对丹酚酸提取物质量的影响

英文题名：Influence of Heating Method on the Quality of Extracts from Radix Salviae Miltiorrhizae

作者：倪力军[1];邬科芳[1];张立国[1]

机构：[1]华东理工大学化学与制药学院,上海200237

年份：2006

卷号：17

期号：1

起止页码：55

中文期刊名：中药新药与临床药理

外文期刊名：Traditional Chinese Drug Research and Clinical Pharmacology

收录：CSTPCD;;CSCD:【CSCD_E2011_2012】；

基金："十五"国家科技攻关项目(2001BA701A04)。

语种：中文

中文关键词：丹参;丹酚酸B;提取;热敏性物质;加热方式;中药质量

外文关键词：Radix Salviae Mihiorrhizae; Salvianolic acid B; Extraction; Heat - sensitive substance; Heating method;Quality of Chinese medicine

摘要：目的研究中药提取时加热方式(温度控制策略)对丹参提取物中活性物质含量的影响。方法比较在3种加热方式下丹参提取物共有色谱峰面积及标记性成分丹酚酸B含量的差异。结果以加热方式1下所得提取物的色谱为基准,加热方式2所得提取物的丹酚酸B含量低21.73%,加热方式3下丹酚酸B含量低55.44%。结论提取时温度波动与控制策略对丹酚酸提取物质量影响很大,在热敏性物质为活性成分的中药提取过程中应当严格控制加热方式。
Objective To observe the influence of heating method （or temperature control strategy） on the concentration of main active components in extracts from Radix Salviae Mihiorrhizae. Methods Common chromatographic peak area and the contents of Salvianolic acid B in three kinds of extracts obtained by 3 kinds of heating methods were compared, Results With the content of extracts extracted by the first heating method as the baseline, content of salvianolic acid B in extracts extracted by the second heating method was decreased 21.73 percent and that by the third method decreased 55.44 percent. Conclusion Quality of Salvianolic acid extracts can be affected greatly by temperature range and temperature control strategy. It is important to strictly control the heating method for the exaction of heat - sensitive active compounds from Chinese herbs.