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目的:研究提取时间、碱处理、转化时间等因素对丹参中酚酸类成分水解转化规律影响。方法:采用高效液相色谱法,分别考察了丹参饮片在不同加热时间、p H及反应时间下的丹参酚酸类成分峰面积变化规律。结果:在加热的6 h内,丹酚酸B在受热30 min峰面积最大,随后丹酚酸B开始发生降解,丹参素、原儿茶醛、丹酚酸A是终产物。丹酚酸A进一步在碱性条件下又发生降解,生成丹酚酸C和异丹酚酸C一对同分异体。结论:揭示了丹参在受热、p H条件下中丹酚酸类成分的转化规律,为丹参在中药制剂生产和临床应用中提供理论基础。
Objective: To study the effects of extraction time, alkali treatment and conversion time on the hydrolysis and conversion of phenolic acids in Salvia miltiorrhiza. Methods: The change of peak area of salvianolic acids in Salvia miltiorrhiza slices was investigated by high performance liquid chromatography (HPLC) at different heating time, p H and reaction time. Results: Within 6 h of heating, the peak area of salvianolic acid B was maximal after 30 min of heating, and then salvianolic acid B started to degrade. Danshensu, protocatechuic aldehyde and salvianolic acid A were the final products. Salvianolic acid A further degradation in alkaline conditions, generating salvianolic acid C and ispalatonic acid C pairs of isomers. Conclusion: The transformation of Salvia miltiorrhiza in the condition of heat and p H is revealed, which provides the theoretical basis for Salvia miltiorrhiza in the production and clinical application of traditional Chinese medicine.