关键词: 丹参, 丹酚酸B, 微波干燥, 数学模型

Abstract: Danshen slices were dried in a microwave oven to investigate the effects of microwave treatment on drying characteristics and quality of products in terms of drying time, drying rate, content of lithospermic acid B, and its dissolution rate in maceration at room temperature. The results showed that drying time decreased and drying rate increased with increasing microwave power. The best quality in term of lithospermic acid B content was observed in the drying period of 30 min with 650 W. The content and dissolution rate of lithospermic acid B were 1.20 times and 1.58 times higher than that of the sun light drying sample. The data were applied to calculate exponential equations. The performances of these models were compared according to the correlation coefficient (R2). The Page model was the best one to describe the microwave drying process. The experimental and theoretical results show that microwave drying technology could be used to produce dry Danshen slices with good quality in pharmaceutical industry.

Key words: Danshen, lithospermic acid B, microwave-drying, mathematical model