Quality Evaluation of Standard Decoction of Wine-processing Salviae Miltiorrhizae Radix et Rhizoma
10.13422/j.cnki.syfjx.20191312
- VernacularTitle: 酒丹参标准汤剂的质量评价
- Author:
Wen-hua ZHENG
1
;
Ya-ya XI
1
;
Cong-cong QU
1
;
Hui-fen LI
1
;
Wei-liang CUI
1
;
Yue-li CUI
1
;
Dan-jie ZHANG
1
;
Xue-lan ZHANG
1
Author Information
1. Shandong University of Traditional Chinese Medicine, Ji'nan 250355, China
- Publication Type:Research Article
- Keywords:
wine-processing Salviae Miltiorrhizae Radix et Rhizoma;
standard decoction;
sodium danshensu;
caffeic acid;
rosmarinic acid;
lithospermic acid;
salvianolic acid B
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2019;25(19):124-130
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To establish the quality control method of the wine-processing Salviae Miltiorrhizae Radix et Rhizoma standard decoction,in order to provide reference for the quality evaluation of the wine-processing Salviae Miltiorrhizae Radix et Rhizoma formula granules and other related products. Method:Totally 15 batches of representative wine-processing Salviae Miltiorrhizae Radix et Rhizoma pieces were collected to prepare the standard decoction, establish the HPLC fingerprint and determine the content of five components(sodium danshensu,caffeic acid,rosmarinic acid,lithospermic acid,salvianolic acid B). The main common peaks in fingerprint were identified to define the main chemical constituents in the standard decoction, the parameters,such as dry extract rate,transfer rate of index components and pH of the standard decoction were calculated, and the comprehensive evaluation index was established to evaluate the stability of the preparation process. Result:The main component standard decoction was phenolic acids. The concentrations of five components(sodium danshensu,caffeic acid,rosmarinic acid,lithospermic acid,salvianolic acid B)in the standard decoction were 0.21%-0.37%,0.03%-0.10%,0.08%-0.18%,0.07%-0.13%,2.68%-4.34%, the dry extract rates of standard decoction were 71.8%-85.4%,50.0%-71.4%,68.2%-81.0%,66.7%-84.6%,67.5%-79.6%,the transfer rates were between 45.1%-55.3%,and pH value was between 5.91-6.05. The fingerprint similarities of the 15 batches of standard decoction with reference fingerprints were>0.98,the fingerprint showed 12 common peaks,7 of which were considered to be sodium danshensu,protocatechuic aldehyde,caffeic acid,ferulic acid,rosmarinic acid,lithosperic acid and salvianolic acid B. Conclusion:The established systematic evaluation for the quality of wine-processing Salviae Miltiorrhizae Radix et Rhizoma standard decoction is stable and feasible,and provides a reference for the quality control of relevant preparations of wine-processing Salviae Miltiorrhizae Radix et Rhizoma decoction.
