目的 考察不同因素对水溶液中丹参酚酸B稳定性的影响,为丹参酚酸B的生产应用提供实验依据。方法 通过正交试验设计,采用HPLC法检测溶液中丹参酚酸B的含量变化考察丹参酚酸B溶液的质量浓度、pH值、温度和保温时间对丹参酚酸B稳定性的影响。结果 丹参酚酸B在溶液质量浓度为1mg/mL、pH=2、温度为20℃和保存时间为1d时最稳定。结论 为保持溶液中丹参酚酸B稳定性,应尽可能做到低溶液pH值、高丹参酚酸B质量浓度、低温,并且要尽量缩短溶液状态的存放时间。

Objective To study the effects of different factors on the salvianolic acid B stability in water solution and to provide the experimental data for production and application of salvianolic acid B.Methods Effects of salvianolic acid B concentration,pH value,temperature,and holding period on salvianolic acid B stability in water solution were studied by the salvianolic acid B changes determined by HPLC in orthogonal design test.Results The most stable condition of salvianolic acid B is that the concentration is 1 mg/mL,pH value is 2,the temperature is 20℃,and the holding period is one day.Conclusion Salvianolic acid B should be kept in the conditions of higher concentration。10wer pH value,lower temperature。and shorter period in solution to ensure its stability.