目的 考察几种加工和贮藏方法对丹参药材中丹参酮II_A、丹酚酸B和丹参素以及药材表面、断面颜色的影响，以寻找出丹参药材的最适加工和贮藏方法。方法 分别采用晒干、烘干加工处理丹参药材；对加工后的药材分别采用常温贮藏、常温避光贮藏，分别贮藏0、1、2、4、6、9、12、18、24个月，采用HPLC法分别测定其中丹参酮II_A、丹酚酸B和丹参素的量，并观察药材表面、断面颜色。结果 40～80 ℃烘干对丹参药材中丹参酮II_A影响不明显；当温度高于60 ℃，对丹酚酸B造成明显损失；丹参素的量随着干燥温度的升高有所增加；当干燥温度高于70 ℃，对丹参的表面和断面颜色产生影响。采用40～60 ℃烘干所得丹参药材中丹酚酸B的量及丹参的表面和断面色泽优于传统的晒干法。结论 从活性成分量的损失、药材外观色泽变化及节约生产成本等方面综合考虑，丹参药材的加工方法应以40～60 ℃烘干为宜，贮藏方法以常温避光贮藏不超过24个月为宜。

Objective To investigate the influence of several processing and storage methods on the contents of tanshinone II_A (Tan II_A), 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 II_A, 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 II_A in SMRR dried at 40—80 ℃ stir-baking did not change greatly. When the temperature was over 60 ℃, 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 ℃ 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 ℃ 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 ℃ and stored at normal temperature in darkness less than 24 months.

陕西省13115项目（2009ZDKG-83）