Effects of Different Processing Methods Based on Different Drying Conditions on the Active Ingredients of Salvia miltiorrhiza Bunge
Abstract
:1. Introduction
2. Results
2.1. Effects of Fresh and Traditional Processing Methods on the Contents of the Main Active Ingredients in the Roots and Rhizomes of S. miltiorrhiza
2.2. Differences in the Contents of the Main Active Ingredients among Different Drying Conditions under Fresh Processing (S1–S13)
2.3. HPLC Fingerprinting and SA of S. miltiorrhiza Treated by Different Processing Methods
2.4. HCA of S. miltiorrhiza
2.5. PCA of S. miltiorrhiza
3. Discussion
3.1. Fresh Processing May Be Widely Adopted for S. miltiorrhiza Processing in the Future
3.2. The Contents of Active Ingredients Changed during Processing
3.3. Effects of Different Drying Conditions on the Contents of Salvianolic Acid B and Rosmarinic Acid during Fresh Processing
3.4. Effects of Different Drying Conditions on Total Tanshinone Contents during Fresh Processing
4. Materials and Methods
4.1. Chemicals and Plant Materials
4.2. Sample Processing
4.2.1. Fresh Processing
4.2.2. Traditional Processing
4.2.3. Shade Drying
4.2.4. Sun Drying
4.2.5. Oven Drying
4.3. Preparation of Samples and Reference Standards
4.4. Instrumentation and HPLC Conditions
4.5. Determination of Water Content in Sample
4.6. Main Peak Identification and Sample Content Determination
4.7. Similarity Evaluation and Statistical Analysis
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Sample Availability
References
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Sample Code | Rosmarinic Acid (mg·g−1) | Salvianolic Acid B (mg·g−1) | Total Tanshinones (mg·g−1) |
---|---|---|---|
S1 | 2.806 ± 0.051 *#& | 57.033 ± 1.706 *#& | 3.560 ± 0.098 #& |
S2 | 2.247 ± 0.025 * | 47.840 ± 0.465 | 3.056 ± 0.023 * |
S3 | 2.446 ± 0.072 * | 52.759 ± 0.486 * | 4.294 ± 0.030 * |
S4 | 3.214 ± 0.053 * | 69.814 ± 0.620 * | 5.152 ± 0.006 * |
S5 | 4.207 ± 0.116 * | 70.288 ± 1.288 * | 4.850 ± 0.007 * |
S6 | 2.399 ± 0.121 # | 51.263 ± 0.433 # | 3.364 ± 0.053 # |
S7 | 2.486 ± 0.124 # | 52.499 ± 1.566 # | 3.054 ± 0.090 # |
S8 | 3.439 ± 0.098 # | 64.003 ± 0.749 # | 2.446 ± 0.050 # |
S9 | 4.495 ± 0.054 # | 70.027 ± 0.346 # | 2.662 ± 0.020 # |
S10 | 2.348 ± 0.068 & | 46.016 ± 0.457 & | 3.952 ± 0.049 |
S11 | 2.235 ± 0.064 & | 52.701 ± 1.305 & | 4.819 ± 0.079 & |
S12 | 2.451 ± 0.021 & | 53.341 ± 1.604 & | 4.174 ± 0.121 & |
S13 | 2.942 ± 0.078 & | 54.250 ± 0.379 & | 4.839 ± 0.079 & |
S14 | 2.094 ± 0.104 | 47.397 ± 0.683 | 3.655 ± 0.181 |
S15 | 1.623 ± 0.081 | 41.554 ± 0.191 | 1.946 ± 0.014 |
S16 | 1.388 ± 0.017 | 39.515 ± 1.228 | 3.760 ± 0.102 |
Sample Code | Raw Weight (g) | Raw Size (cm) | Raw Thickness (mm) | Drying Conditions | Moisture Content before Cutting (%) | Moisture Content after Drying (%) |
---|---|---|---|---|---|---|
S1 | 49.67 ± 1.13 | 13.50 ± 0.03 | 9.18 ± 0.06 | No drying | 78.94 | 6.11 |
S2 | 49.29 ± 1.47 | 13.59 ± 0.62 | 8.11 ± 0.13 | Shade drying 72 h | 55.21 | 6.23 |
S3 | 52.44 ± 0.94 | 14.76 ± 0.40 | 7.48 ± 0.10 | Shade drying 120 h | 34.57 | 4.31 |
S4 | 52.11 ± 1.51 | 15.17 ± 0.29 | 8.97 ± 0.15 | Shade drying 144 h | 26.38 | 4.20 |
S5 | 56.57 ± 0.56 | 15.39 ± 0.14 | 9.80 ± 0.02 | Shade drying 192 h | 21.02 | 4.40 |
S6 | 55.88 ± 1.03 | 16.85 ± 0.30 | 8.08 ± 0.02 | Sun drying 48 h | 53.60 | 4.19 |
S7 | 44.68 ± 1.35 | 14.52 ± 0.08 | 8.09 ± 0.06 | Sun drying 72 h | 41.95 | 7.58 |
S8 | 57.50 ± 0.72 | 17.84 ± 0.04 | 8.67 ± 0.07 | Sun drying 120 h | 22.91 | 3.92 |
S9 | 56.02 ± 1.34 | 14.57 ± 0.10 | 9.21 ± 0.11 | Sun drying 144 h | 13.88 | 4.02 |
S10 | 44.12 ± 1.27 | 14.58 ± 0.04 | 8.85 ± 0.04 | Oven drying (60 °C) 4 h | 70.17 | 5.52 |
S11 | 46.38 ± 1.24 | 17.46 ± 0.04 | 8.45 ± 0.03 | Oven drying (60 °C) 8 h | 49.79 | 5.79 |
S12 | 55.07 ± 1.58 | 18.57 ± 0.03 | 8.64 ± 0.02 | Oven drying (60 °C) 12 h | 33.74 | 5.11 |
S13 | 56.52 ± 1.10 | 17.17 ± 0.08 | 7.81 ± 0.32 | Oven drying (60 °C) 16 h | 18.01 | 4.35 |
S14 | 58.61 ± 1.92 | 18.19 ± 0.05 | 8.49 ± 0.05 | Shade drying 720 h | 45.64 | 3.60 |
S15 | 44.40 ± 1.59 | 17.28 ± 0.03 | 9.52 ± 0.16 | Sun drying 480 h | 51.42 | 3.44 |
S16 | 44.88 ± 1.47 | 18.43 ± 0.08 | 8.46 ± 0.24 | Oven drying (60 °C) 48 h | 57.42 | 5.52 |
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Zhang, L.; Zhang, X.; Begum, N.; Xia, P.; Liu, J.; Liang, Z. Effects of Different Processing Methods Based on Different Drying Conditions on the Active Ingredients of Salvia miltiorrhiza Bunge. Molecules 2022, 27, 4860. https://doi.org/10.3390/molecules27154860
Zhang L, Zhang X, Begum N, Xia P, Liu J, Liang Z. Effects of Different Processing Methods Based on Different Drying Conditions on the Active Ingredients of Salvia miltiorrhiza Bunge. Molecules. 2022; 27(15):4860. https://doi.org/10.3390/molecules27154860
Chicago/Turabian StyleZhang, Liuwei, Xuemei Zhang, Naheeda Begum, Pengguo Xia, Jingling Liu, and Zongsuo Liang. 2022. "Effects of Different Processing Methods Based on Different Drying Conditions on the Active Ingredients of Salvia miltiorrhiza Bunge" Molecules 27, no. 15: 4860. https://doi.org/10.3390/molecules27154860