【摘要】 目的通过UPLC-QE/MS法分析丹参Salvia miltiorrhiza Bge.酒炙前后5种质变化合物（迷迭香酸、丹酚酸B、隐丹参酮、二氢丹参酮Ⅰ、丹参酮Ⅱ_A）的转化机制。方法采用已知对照品模拟炮制技术,制备丹参酒炙前后5种质变化合物的模拟炮制品,其80%甲醇溶液的分析采用Halo C₁₈柱（100 mm×2.1 mm,2.7μm）;流动相乙腈-水,梯度洗脱;柱温45℃;体积流量0.25 mL/min;检测波长280 nm。结果丹参中5种主要成分发生了质变,丹酚酸B模拟炮制品中检出了丹参素、原儿茶醛、咖啡酸、迷迭香酸、紫草酸、丹酚酸C;隐丹参酮模拟炮制品中检出了丹参酮Ⅱ_A;二氢丹参酮Ⅰ模拟炮制品中检出了极少的丹参酮Ⅰ;丹参酮Ⅱ_A模拟炮制品中检出了二氢丹参酮Ⅰ、丹参酮Ⅰ;迷迭香酸模拟炮制品中检出了丹参素、咖啡酸、阿魏酸。结论丹参酒炙后主要酚酸类成分和丹参酮类成分均发生了质变。更多还原

【Abstract】 AIM To analyze the five qualitative change compounds（rosmarinic acid,salvianolic acid B,dihydrotanshinone Ⅰ,cryptotanshinone,tanshinone ⅡA） before and after wine processing of Salvia miltiorrhiza Bge. by UPLC-QE/MS.METHODS Five kinds of qualitative change compounds in processing of S. miltiorrhiza were preparated by the reference substance simulation processing technology. The analysis of 80% methanol solution of the products was performed on a 45 ℃ thermostatic Halo C₁₈ column（100 mm×2.1 mm,2.7 μm）, with the mobile phase comprising of acetonitrile-water flowing at 0.25 mL/min in a gradient elution manner,and the detection wavelength was set at 280 nm.RESULTS The five major components of S. miltiorrhiza had undergone qualitative changes. Danshensu, protocatechuic aldehyde, caffeic acid, rosmarinic acid, lithospermic acid, salvianolic acid C were detected in the simulated processed products of salvianolic acid B;Tanshinone Ⅱ_A was detected in the simulated processed products of cryptotanshinone;Very few tanshinone Ⅰ were detected in the simulated processed products of dihydrotanshinone Ⅰ;The dihydrotanshinone Ⅰ and tanshinone Ⅰ were detected in the tanshinone Ⅱ_A simulated processed products of tanshinone Ⅱ_A;Danshensu, caffeic acid and ferulic acid were detected in the simulated processed products of rosmarinic acid. CONCLUSION After wine processing, the main phenolic acids and tanshinones have undergone qualitative changes.更多还原