四川道地药材丹参适宜干燥加工方式的优选研究

目的 探索出最适宜川产道地药材丹参的干燥加工方法。方法 针对丹参摊晾时间、烘烤温度、烘烤时间以及每次烘烤后摊晾时间四个因素设置了四因素三水平正交实验设计(处理T1-T9),加上鲜品按照不同温度直接烘干(处理T10-T12)、鲜品经过摊晾12小时再进行烘干和直接阴干(处理T13-T16)共设置16个处理,研究不同的干燥加工方式对丹参主要化学成分丹酚酸B和丹参酮类含量的影响。结果 不同的加工方法对于丹参的水溶性成分丹酚酸B含量有显著的影响,以丹参鲜品通过40℃烘干的初加工工艺最佳；直接阴干处理对于丹参酮类含量的保存更有利。结论 从药效成分的保留、节约成本等方面综合考虑,四川丹参的现代产地初加工方法采用低温(40-50℃)烘干方法较为适宜。

Research on the optimal drying and processing method of the authentic Sichuan medicinal material Salvia miltiorrhiza

Objective Explore the most suitable drying and processing method for Salvia miltiorrhiza from Sichuan. Methods A four-factor, three-level orthogonal experimental design (treatment T1-T9) was set up for the four factors of keeping in the shade time, drying temperature, drying time and sweating time, and fresh products were directly dried at different temperatures (treatment T10- T12), fresh products were kept in the shade for 12 hours first, then dried and fresh products were directly dried in the shade (treatment T13-T16). A total of 16 treatments were set up to study the effects of different drying methods on the content of salvianolic acid B and tanshinones of Salvia miltiorrhiza. Results Different processing methods had significant effects on the content of salvianolic acid B, the water-soluble component of Salvia miltiorrhiza. The initial processing technology of fresh Salvia miltiorrhiza dried at 40℃ was the best; Shade-drying treatment or processing after drying in the shade for a period of time is more favorable for the preservation of tanshinone content. Conclusion Considering the retention of medicinal components and cost saving, it is more appropriate to use low temperature (40-50 ℃) drying method for the primary processing of Sichuan Salvia miltiorrhiza.