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采用正交试验,以丹参酮Ⅱ_A的含量为指标,筛选出酒炙丹参的最佳炮制条件为加酒量5％,加热温度60℃,加热时间10分钟。
Orthogonal test was used. The content of tanshinone II_A was taken as index to select the optimal processing conditions for the fermentation of Salvia miltiorrhiza Bge. With the addition of 5% alcohol, heating temperature 60 °C and heating time 10 minutes.