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

摘要： 以丹酚酸B为指标，研究了丹参饮片的微波干燥特征及功率和时间对饮片质量的影响. 结果表明，微波干燥时间随功率增加而缩短，优选的干燥条件为功率650 W、干燥时间30 min，所得饮片色泽均匀、质量较高. 与晒干相比，微波干燥饮片的丹酚酸B含量提高20%，在pH 2.0的水中冷浸溶出速率提高58%. 丹参饮片的微波干燥过程符合指数模型，其中Page模型拟合效果最好，相关系数R2>0.99. 微波干燥设备简单，易于放大，饮片品质较高，适合工业化生产.

关键词: 丹参, 丹酚酸B, 微波干燥, 数学模型