Optimization of Frying Process for Salvia miltiorrhiza in Sichuan and Its Quality Standard

Objective:To optimize frying process of Salvia miltiorrhiza in Sichuan and establish its quality standard.Method: Using the content of effective components from Salvia miltiorrhiza as indexes,such as protocatechuic aldehyde,salvianolic acid A and B,cryptotanshinone,tanshinone I and IIA,frying process of S.miltiorrhiza in Sichuan was optimized by orthogonal test;These indexes were detected by quality standards method described in 2010 edition of 〈Chinese Pharmacopoeia〉.Result: Temperature(70-80 ℃ had greatest impact) and time(5 min had greatest impact) had significant effect on frying process of S.miltiorrhiza.Conclusion: Optimum frying technology was as follows: frying temperature 70-80 ℃,frying time 5 min.Quality standard of frying S.miltiorrhiza was reasonable and feasible.