目的：测定八味丹参茶中丹参酚酸B和总丹参酮的含量。
Objective:To determine the contents of salvianoic acid B and total tanshiones in Baweidanshen tea.
目的探讨丹参酚酸B（SA-B）抗肝纤维化作用机制。
ObjectiveTo explore the anti-hepatic fibrosis mechanisms of salvianolic acid B (SA-B).
目的以丹参素钠和原儿茶醛为指标，研究丹参酚酸肠吸收特性。
Objection To study the intestinal absorptive features of salvianolic acid taking salvianic acid A sodium and protocatechuic aldehyde as the indexes.
结果：丹参酚酸B苦参碱复盐分子中含一分子丹参酚酸B和一分子苦参碱。
Results:The salt containing one molecular Salvianolic acid B and one molecular alkaloids.
方法：以丹参中丹酚酸为筛选指标，对其精制、浓缩及干燥过程中的工艺条件进行筛选。
Method:Using soluble salvianolic acid as screening index component, the best processes of concentration, refine and dryness were screened.
从黄花丹参中分到的迷迭香酸甲酯甙（11）和迷迭香酸甙（12）为新化合物，是首次发现的咖啡酰缩酚酸类化合物的甙。
Salviaflaside methyl ester(11) and salviaflaside(12) are two new trace depsidic glycosides isolated from Salvia flava. This is the first example of a caffeoyl depsidic glycoside.
研究建立丹参及丹参制剂中水溶性酚酸总量的测定方法，以其中水溶性酚酸总量可作为质量控制指标之一。
To establish an assay for the determination of the total components of water-soluble phenolic acidity in danshen and danshen preparation to control their quality.
目的对丹参多酚酸口腔崩解片的制剂处方和制备工艺进行研究。
Objective To study the formulation of Salvianolic Acid Orally Disintegrating Tablets and preparation process.
复合式酶法提取明显提高了丹参中丹酚酸B的提取率。
SA-B extraction rate was significantly increased in the process of composite enzymatic extraction.
方法：使用超高效液相色谱仪（UPLC），采用析因试验设计，考察了丹参饮片在不同加水倍数、煎煮时间、煎煮次数下的煎出液中丹酚酸B、丹参素、原儿茶醛等多种成份的含量变化规律。
Methods By means of UPLC, apply factorial experiment design to investigate overall the changing rule of the contents of salvianolic acid B, tanshinol, protocatechualdehyde and etc.
目的研究丹参总酚酸的临界相对湿度及稳定性。
Results and Conclusion Salvianolic acids is basicly stable, the CRH is about 45%.
目的研究丹参总酚酸的临界相对湿度及稳定性。
Results and Conclusion Salvianolic acids is basicly stable, the CRH is about 45%.
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