Changes Of Yield And Quality In The Process Of Harvesting And Processing Of Salvia Miltiorrhiza Bge

Objective:To study the effect of soil moisture in the process of harvesting, cleaning, picking, grading after harvesting, freezing, sweating and other related factors on the yield and quality of Salvia miltiorrhiza Bge.., and provide theoretical basis for reasonable exploitation and utilization of Salvia miltiorrhiza Bge. resources and controlling quality of Salvia miltiorrhiza Bge..Methods:using salvia miltiorrhiza Bge. grown in the field as experimental materials, the effect of soil moisture, cleaned, picked, graded, frozen, sweated and other technical treatment on the yield and the contents of active ingredients, such as alvianolic acid B, rosmarinic acid, cryptotanshinone, tanshinone Ⅱ A, tanshinone Ⅰ,etc.. were studied systematically. The chromatographic fingerprint of salvia miltiorrhiza Bge. was also established by high performance liquid chromatography. The data were analyzed by SPSS17.0.Results:①The yield per acre for salvia miltiorrhiza Bge. was the highest when relative soil moisture was 42%. The contents of alvianolic acid B, rosmarinic acid, cryptotanshinone was the highest when relative soil moisture was 71%, while the contents of tanshinone ⅡA belowed 0.2%.②The yields of salvia miltiorrhiza Bge. reached the annual peak in the middle of October in the second year after transplanting. The variation trend of contents of alvianolic acid B and rosmarinic acid were similar, the highest peak appeared in June, the lowest in August, the another peak was appeared in October. The contents of tanshinone showed the similar changing trend, the highest peak appeared in June, the smaller peaks appeared in August and October.③The contents of rosmarinic acid and alvianolic acid B reduced after washed with water. The contents of cryptotanshinone, tanshinone I, tanshinone II also showed a continuous decrease trend. The strength of washing more, the time of washing longer, the reduction of active ingredient contents greater.④The contents of rosmarinic acid and alvianolic acid B had significantly lower than normal samples after appearance changed, the one with black outer skin and obvious decay signs was the lowest, but the cryptotanshinone contents elevated abnormally, The contents of tanshinone I, tanshinone II A of salvia miltiorrhiza Bge. with nodules after suffered from root knot nematode disease were unusually higher. The contents of rosmarinic acids, alvianolic acid B and tanshinone II A, cryptotanshinone and tanshinone I increased with the root diameter decreasing, after graded with traditional experience.⑤The drying rate of fresh salvia miltiorrhiza Bge. decreased after cold injury, and the contents of rosmarinic acids, alvianolic acid B, tanshinone Ⅱ A, cryptotanshinone and tanshinone I decreased with increasing of the frozen degree and the extension of freezing time.⑥Drying methods have significant impact on the yield and quality of salvia miltiorrhiza Bge.. The shortest the oven drying time, the highest the drying rate. For drying in the shade, the contents of alvianolic acid B, tanshinone Ⅱ A, cryptotanshinone were the highest, the contents of rosmarinic acids the lowest. For sun drying, the content of rosmarinic acids was the highest, tanshinone Ⅱ A, tanshinone Ⅰ, cryptotanshinone contents were the lowest. For stoving, the content of tanshinone Ⅰ was the highest, alvianolic acid B content was the lowest. In addition, the color of surface and cross-section of salvia miltiorrhiza Bge. deepened after sweated, soluble sugar contents and free radical clearance rate reduced, the contents of alvianolic acid B and rosmarinic acids showed gradually declining trend, three kinds of liposoluble components contents showed similar changing trend, like "M". The skin color and longitudinal wrinkles all showed gradually deepened with drying temperature increasing. The contents of tanshinone II A and rosmarinic acids were the highest when the drying temperature reached 80℃, the active ingredient contents of salvia miltiorrhiza Bge. were obviously effected when the stoving temperature above 80℃. Conclusion:The factors such as status of soil moisture in the process of harvesting, cleaning, picking, grading after harvesting, freezing, sweating, affected the yield and quality of Salvia miltiorrhiza Bge., which suggested us to timely adjust the soil moisture content, collecting time, processing method, formulate scientific processing measures to improve the yield and quality of Salvia miltiorrhiza Bge..