Study on Processing Technology of Wine Gansu Salvia
- VernacularTitle:酒制甘肃丹参的炮制工艺研究
- Author:
Pingshun SONG
;
Shusheng YANG
;
Zhenjin MA
- Publication Type:Journal Article
- Keywords:
Gansu Salvia;
processing technology;
orthogonal test;
Salvianolic acid;
HPLC
- From:
Chinese Journal of Information on Traditional Chinese Medicine
2006;0(05):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective With fat-soluble ingredients and water-soluble components as indicators,to investigate the processing technology of wine Gansu Salvia by orthogonal test.Method With fat-soluble ingredients and water-soluble components determined by HPLC,the processing technology of wine Gansu Salvia was optimized by orthogonal test.Result The transfer rate of fat-soluble ingredients with water extraction was 2.4%,with little significance,while it had a significant impact on salvianolic acid B.The best process condition was 10% yellow rice wine,added 20% wine,fried in 80 ℃ for 4 min.Conclusion It was reasonable to choose the best process condition for wine Gansu Salvia.
