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目的:对川产丹参炒制工艺进行优选并建立其质量标准。方法:通过L9(34)正交设计,以丹参中有效成分原儿茶醛、丹酚酸B、丹酚酸A、隐丹参酮、丹参酮I、丹参酮ⅡA的含量为指标,对川产丹参的炒制工艺进行优选;依据2010年版《中国药典》下质量标准对各指标进行检测。结果:温度和时间对丹参炒制均有显著影响,70～80℃炒制温度影响最大,炒制5min影响最大。结论:炒丹参最佳工艺为炒制温度70～80℃,炒制时间5 min,炒丹参质量标准合理、可行。
OBJECTIVE: To optimize and establish the quality standards for the production of Salvia miltiorrhiza Bge. Methods: The orthogonal design of L9 (34) was used to determine the content of protocatechuic aldehyde, salvianolic acid B, salvianolic acid A, cryptotanshinone, tanshinone I and tanshinone ⅡA in Salvia Miltiorrhiza Bunge. System optimization; According to the 2010 edition of “Chinese Pharmacopoeia” under the quality standards for testing the indicators. Results: The temperature and time had significant effects on the frying of Salvia miltiorrhiza. The frying temperature of 70-80 ℃ was the most influential one and the frying 5min was the biggest. Conclusion: The best technology of fried Salvia miltiorrhiza is the frying temperature is 70-80 ℃, the frying time is 5 min, the quality standard of fried salvia miltiorrhiza is reasonable and feasible.