山东中医杂志2018，Vol.37Issue(5)：416-419,428,5.DOI:10.16295/j.cnki.0257-358x.2018.05.020
一测多评法测定丹参酒炙前后4种丹参酮类成分的含量
To Determine the Content of Four Kinds of Tanshinone in Salvia Miltiorrhiza before and after Wine-Fried by Quantitative Analysis Multi-Components by Single Marker
摘要
Abstract
Objective:To simultaneously determine the contents of four kinds of tanshinone in Salvia miltiorrhiza before and after wine-fried by quantitative analysis multi-components by single marker(QAMS). Methods:Using tanshinone ⅡAas an internal standard, the contents of four kinds of tanshinones in Salvia miltiorrhiza before and after wine-fried were determined by a QAMS HPLC method, and the content change rule was studied. Results:It was showed that the content of these four components had changed after wine-fried. After wine-fried, the contents of tanshinone ⅡA, tanshinone Ⅰ and dihydrotanshinone in different origins of Salvia miltiorrhiza were increased, and the content of cryptotanshinone was decreased. Conclusion:To determine the content of four kinds of tanshinones in Salvia miltiorrhiza before and after wine-fried with QAMS is easy and cost-saving. Changes in the content of various components of Salvia miltiorrhiza fater wine-fried have provided a scientific basis for further revealing its medicinal processing mechanism.关键词
一测多评/丹参/酒炙/丹参酮/含量Key words
quantitative analysis multi-components by single marker (QAMS)/Salvia miltiorrhiza/wine-fried/tanshinone/content分类
医药卫生引用本文复制引用
李慧芬,宋梦晗,崔伟亮,张学兰,曲丛丛,栾茹乔,刁家葳,徐保鑫,奚亚亚..一测多评法测定丹参酒炙前后4种丹参酮类成分的含量[J].山东中医杂志,2018,37(5):416-419,428,5.基金项目
国家自然科学基金项目(编号:81503251) （编号:81503251）
国家中药标准化建设项目(编号:ZYBZH-Y-SH-38) （编号:ZYBZH-Y-SH-38）
2015年山东省高校科技计划项目(编号:J15LM05) （编号:J15LM05）
2015-2016 年度山东省中医药发展计划项目(编号:2015-020) （编号:2015-020）
山东省重点研发计划项目(编号:2017GSF 19113) （编号:2017GSF 19113）
