Influence of different processing and storage methods on quality of Salviae Miltiorrhizae Radix et Rhizoma in Shangluo / 中草药

ABSTRACT

Objective: To investigate the influence of several processing and storage methods on the contents of tanshinone IIA (Tan IIA), salvianolic acid B, and danshensu in Salviae Miltiorrhizae Radix et Rhizoma (SMRR) and the medicinal materials surface character and section color. Methods: Sun drying and stir-baking methods of SMRR were used, respectively. The processed products were then stored at normal temperature and normal temperature in darkness for 0, 1, 2, 4, 6, 9, 12, 18, and 24 months, respectively. The contents of Tan IIA, salvianolic acid B, and danshensu were determined by HPLC. And the surface character and section color of the medicinal materials were observed. Results: The content of Tan IIA in SMRR dried at 40-80°C stir-baking did not change greatly. When the temperature was over 60°C, the salvianolic acid B in SMRR showed significant loss. The content of danshensu increased with the increase of stir-baking temperature. The stir-baking temperature over 70°C had the influence on the surface character and section color. The content of salvianolic acid B, the surface character, and section color of SMRR stir-baked at 40-60°C were better than those of SMRR processed by the common sun drying method. Conclusion: Under the comprehensive evaluation of the active constituents lossing, the surface color changing, and production cost saving, it is advisable for SMRR to be stir-baked at 40-60°C and stored at normal temperature in darkness less than 24 months.