title: [Comparison of protocatechuic aldehyde in different processed products of Salvia miltiorrhiza].
abstract: The contents of Protocatechuic aldehyde in crude and four different processed products of Salvia miltiorrhiza were determined by HPLC. The results showed that, after processing, the contents of Protocatechuic aldehyde decreased in varying degrees. Among them, the processed products fried with wine, vinegar and no materials decreased 17.14%, 20.00% and 42.86% respectively. The carbonized product decreased 60.86%.
authors.affiliation: Beijing University of Traditional Chinese Medicine, Beijing 100029.
authors.forename: B
authors.initials: B
authors.lastname: Liu
authors.forename: J
authors.initials: J
authors.lastname: Lu
authors.forename: Z
authors.initials: Z
authors.lastname: Ma
mesh_terms: D019342:Acetic Acid; D001547:Benzaldehydes / Q000032:analysis*; D002396:Catechols / Q000032:analysis*; D006358:Hot Temperature; D018517:Plant Roots / Q000737:chemistry; D010946:Plants, Medicinal / Q000737:chemistry*; D027561:Salvia miltiorrhiza / Q000737:chemistry*; D013678:Technology, Pharmaceutical / Q000379:methods*; D014920:Wine
chemical_list: D001547:Benzaldehydes; D002396:Catechols; C005581:protocatechualdehyde; D019342:Acetic Acid