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
LI Huifen
SONG Menghan
CUI Weiliang
ZHANG Xuelan
QU Congcong
LUAN Ruqiao
DIAO Jiawei
XU Baoxin
XI Yaya
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.
Keywords：quantitative analysis multi-components by single marker (QAMS)Salvia miltiorrhizawine-friedtanshinonecontent
Publication Date：2018-01-01
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：5( 416-419,428 )