Study on the differences in tanshinone extracts from Salvia miltiorrhiza before and after wine processing through in vitro biomimetic digestion

SUN Aijun; SUN Ziwei; LI Wei; CUI Weiliang; WANG Liru; LI Huifen

doi:10.13506/j.cnki.jpr.2025.07.008

Abstract：Objective Compared the differences with the main ingredient content,antioxidant and lipid-lowering activ-ities of tanshinone extract and wine tanshinone extract after in vitro biomimetic digestion.Methods HPLC was used to de-termine the contents of salvianolic acid A,dihydrotanshinone Ⅰ,cryptotanshinone,tanshinone Ⅰ and tanshinone ⅡA after in vitro biomimetic digestion of tanshinone extract and wine tanshinone extract.The total antioxidant activity,·OH scavenging capacity,DPPH radical scavenging capacity,pancreatic lipase inhibition rate,and cholate binding capacity were used as in-dicators to determine the differences in antioxidant and lipid-lowering activities of tanshinone extract and liquor tanshinone extract after in vitro bionic digestion.Pearson Correlation Test and SIMCA-P14.1 software were used to analyze the correla-tion between the changes of components and biological activities.Results After simulated gastric digestion,compared with raw tanshinone extract,the content of salvianolic acid A and dihydrotanshinone Ⅰ in wine-processed tanshinone extract in-creased,while the content of cryptotanshinone decreased.The levels of tanshinone Ⅰ and tanshinone ⅡA in raw tanshinone extract were too low to be accurately quantified,and thus no comparison was made.After simulated intestinal digestion,com-pared with raw tanshinone extract,the content of cryptotanshinone,tanshinone Ⅰ,and tanshinone ⅡA in wine-processed tanshinone extract increased.The level of dihydrotanshinone Ⅰ in raw tanshinone extract after simulated intestina Ⅰdigestion was too low to be accurately quantified,and thus no comparison was made.Compared with the crude tanshinone ex-tract,the total antioxidant activity,·OH clearance rate and lipid-lowering activity of the ethyl tanshinone extract were signif-icantly enhanced after simulated gastrointestinal digestion(P＜0.05).Correlation analysis found that dihydrotanshinone Ⅰ,tanshinone Ⅰ,and salvianolic acid A were the main components responsible for the differences in antioxidant and lipid-low-ering activities between the crude and dihydrotanshinone extracts.Conclusion Dihydrotanshinone Ⅰ,tanshinone Ⅰ,tan-shinone ⅡA,cryptotanshinone,and salvianolic acid A are the essential pharmacodynamic material bases that enhance the blood-activating and stasis-resolving effects of Salvia miltiorrhiza after wine processing.