CN102028750A - Processing method of traditional Chinese medicine Salvia miltiorrhiza Bunge - Google Patents
Processing method of traditional Chinese medicine Salvia miltiorrhiza Bunge Download PDFInfo
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Abstract
The invention discloses a processing method of traditional Chinese medicine Salvia miltiorrhiza Bunge, which comprises the following steps: adding auxiliary material yellow wine to crude Salvia miltiorrhiza Bunge, placing in a closed container, smoldering until the Salvia miltiorrhiza Bunge is moistened, then frying in a pan at 100-110 DEG C for 5 minutes, taking out when the Salvia miltiorrhiza Bunge slices are fried to yellow and have slight wine flavor, and airing to obtain the wine-prepared Salvia miltiorrhiza Bunge slices. Compared with the wine-prepared Salvia miltiorrhiza Bunge slices processed by the traditional method, the wine-prepared Salvia miltiorrhiza Bunge slices processed by the method minimize the loss of active components, can effectively meet the clinical requirements for traditional Chinese medicine Salvia miltiorrhiza Bunge slices, and improve the medicine action and the clinical curative effect.
Description
Technical field
The present invention relates to the Chinese medicine processing technical field, relate in particular to a kind of concocting method of salviamiltiorrhizabung.
Background technology
Radix Salviae Miltiorrhizae (Salvia miltiorrhiza Bunge) is Labiatae (Lamiaceae) Salvia (Salvia) herbaceos perennial, be used as medicine with its root and rhizome, red and shape is gained the name " Radix Salviae Miltiorrhizae " like ginseng because of its color, claims Radix Salviae Miltiorrhizae, wooden Lac caprae seu ovis (" WU Pu Bencao "), Radix Salviae Miltiorrhizae (" modern practical Chinese medicine "), Arisaema balansae Engl. (" middle traditional Chinese medicines are planted will ") etc. again.The beginning be stated from Shennong's Herbal, classify as top grade, for going through unique source that edition Pharmacopoeia of the People's Republic of China records salviamiltiorrhizabung.Its cold nature, bitter in the mouth, nontoxic, GUIXIN, liver two warps have the effect of promoting blood circulation to restore menstrual flow, stasis-dispelling and pain-killing, clearing away heart-fire for tranquillization.Be used for the treatment of menoxenia, the amenorrhea dysmenorrhea, the addiction abdominal mass is gathered, breast ventral spine pain, pyretic arthralgia pain, skin infection swells and ache, dysphoria and insomnia; Hepatosplenomegaly, angina pectoris.
The process of preparing Chinese medicine of the Radix Salviae Miltiorrhizae beginning is stated from beam for Collective Notes to the Canon of Materia medica, the concocting method used of successive dynasties comprise clean, cutting and big gun process.Clean and comprise " removing LU ", " removing Seedling " and " cleaning ".Cutting has " smashing ", " file ", " cutting sheet " etc.The big gun method of processing mainly contains processed with wine and stir-fry method, and roasting, vinegar stir-fry, saline stir-fry, Sanguis cor Sus domestica stir-fry, parch to black, rice stir-fry etc. are still arranged.Beam is for recording wine stain method, and the Tang Dynasty has increased the method for enduring, and the Song dynasty has increased the method for processing, stir-fry method and roasting method, and parch degree records such as " frying the black Huang of order " is arranged.Gold dollar has increased wine period and has fried method, and it is abundanter that the big gun of Ming Dynasty's Radix Salviae Miltiorrhizae is processed method, has increased again that wine is washed, steeping in wine, vinegar stir, saline is fried method.The Qing Dynasty has increased wine steaming and Sanguis cor Sus domestica again and has stirred method except that wine stir-fry of continuing to use previous existence and steeping in wine method.
The process of preparing Chinese medicine of modern Radix Salviae Miltiorrhizae mainly is main clinical practice such as the stasis-dispelling and pain-killing in conjunction with Radix Salviae Miltiorrhizae, and promoting blood circulation to restore menstrual flow has been inherited the concocting method in ancient times substantially, and its concocting method mainly contains section and gives birth to processing method with wine.
" Chinese pharmacopoeia version in 2010 has all been received living Radix Salviae Miltiorrhizae and two kinds of processed products of wine Radix Salviae Miltiorrhizae with " national Chinese medicine processing standard " version in 1988.In addition, in some local concocted specifications of China, still receive stir-fry is arranged, concocting methods such as parch to black, rice stir-fry, parched with bran, Sanguis Trionycis are processed, processed with vinegar and Sanguis sus domestica system.
But no matter be the concrete quantization parameter that pharmacopeia or local regulation are not all worked out processing procedure system technology, make process of preparing Chinese medicine back end product quality be difficult to control, influence clinical drug safety.Therefore, the concocting method of standard decoction pieces quantizes Radix Salviae Miltiorrhizae processing procedure parameter, sets up rational prepared slice quality and investigates index, becomes important task in the modernization of Chinese medicine process.
Summary of the invention
The concocting method that the purpose of this invention is to provide a kind of salviamiltiorrhizabung, this method adopt wine to process method.
Technical solution of the present invention is as follows:
A kind of concocting method of salviamiltiorrhizabung is given birth to adding adjuvant yellow wine in the product with Radix Salviae Miltiorrhizae, places hermetic container, and moistening is put a pot interior parch then, and the parch time is 5min, and decoction pieces is fried yellow, and slightly the tool aroma is taken out, and dries promptly to get wine Radix Salviae Miltiorrhizae(processed) decoction pieces.
Described concocting method, every 100g Radix Salviae Miltiorrhizae are given birth to product and are added yellow wine 60g, and moistening 60min is in 100-110 ℃ of parch 5min.
Described concocting method, every 100g Radix Salviae Miltiorrhizae are given birth to product and are added yellow wine 20g, and moistening 30min is in 40-50 ℃ of parch 5min.
The chemical constituent that contains Radix Salviae Miltiorrhizae in the salviamiltiorrhizabung mainly is divided into two classes, fat-soluble diterpene-kind compound and soluble salvianolic acid constituents, and other has sterol, sugar and flavone etc.Water soluble ingredient salvianolic acid B and liposoluble constituent tanshinone are the inspection item that the salviamiltiorrhizabung of Pharmacopoeia of the People's Republic of China version regulation in 2010 is given birth to product content.Simultaneously, pharmacological research proves that water soluble ingredient protocatechualdehyde, salvianolic acid A have tangible antioxidant effect, and liposoluble constituent cryptotanshinone, Tanshinone I have tangible antibacterial and anti-inflammation functions.Salviamiltiorrhizabung wine is processed in the process, removing salvianolic acid B increases each composition of back in various degree reduction is all arranged, its pharmacological action strengthens but salviamiltiorrhizabung is concocted the back, result of study shows, the anticoagulation work of wine Radix Salviae Miltiorrhizae, analgesic activity, hypoxia endurance time all are better than clean Radix Salviae Miltiorrhizae, have proved absolutely the meaning that salviamiltiorrhizabung is concocted.
Description of drawings
Fig. 1: Radix Salviae Miltiorrhizae is given birth to product water soluble ingredient finger printing;
Fig. 2: wine Radix Salviae Miltiorrhizae(processed) water soluble ingredient finger printing of the present invention;
Fig. 3: traditional wine Radix Salviae Miltiorrhizae(processed) water soluble ingredient finger printing;
Fig. 4: Radix Salviae Miltiorrhizae is given birth to product liposoluble constituent finger printing;
Fig. 5: wine Radix Salviae Miltiorrhizae(processed) liposoluble constituent finger printing of the present invention;
Fig. 6: traditional wine Radix Salviae Miltiorrhizae(processed) liposoluble constituent finger printing;
Fig. 7 red sage root water soluble ingredient standard substance finger printing;
Fig. 8 fat soluble ingredient of red sage root standard substance finger printing.
Fig. 1-Fig. 3: 1-protocatechualdehyde; The 2-salvianolic acid B; The 3-salvianolic acid A;
Fig. 4-Fig. 6: a-cryptotanshinone; The b-Tanshinone I; The c-tanshinone.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in detail.
The content that relates in the present specification unless otherwise indicated is the every gram of microgram.
Gather six strains (table 1) that Sichuan Zhong Jiang produces Radix Salviae Miltiorrhizae in January, 2009, in order to carry out the preferred of salvia piece processing procedure.Get six Radix Salviae Miltiorrhizae strains of collection, clean, rob the water flushing, be cut into the 2-4mm sheet after softening at normal temperatures, place 80 ℃ the dry 20min of baking oven, dry, it is standby to make the living product of Radix Salviae Miltiorrhizae;
| Numbering | Plant name | Strain | Trophophase | Collecting time | The place of |
| 1? | Radix Salviae Miltiorrhizae S.miltiorrhizae | Group training Da Ye | 1 year | 2009.1? | Sichuan Zhong Jiang |
| 2? | Radix Salviae Miltiorrhizae S.miltiorrhizae | Group |
1 year | 2009.1? | Sichuan Zhong Jiang |
| 3? | Radix Salviae Miltiorrhizae S.miltiorrhizae | Short bar Da Ye | 1 year | 2009.1? | Sichuan Zhong Jiang |
| 4? | Radix Salviae Miltiorrhizae S.miltiorrhizae | High bar Da Ye | 1 year | 2009.1? | Sichuan Zhong Jiang |
[0029]?
| 5? | Radix Salviae Miltiorrhizae S.miltiorrhizae | The tetraploid |
1 year | 2009.1? | Sichuan Zhong Jiang |
| 6? | Radix Salviae Miltiorrhizae S.miltiorrhizae | The Anhui |
1 year | 2009.1? | Sichuan Zhong Jiang |
Radix Salviae Miltiorrhizae is given birth to adding adjuvant yellow wine in the product, the mass ratio that yellow wine and Radix Salviae Miltiorrhizae are given birth to product is 20: 100, places hermetic container, and moistening to yellow wine is fully absorbed by Radix Salviae Miltiorrhizae, till the decoction pieces tool aroma, put in the pot, temperature 50-60 ℃, the time is 10-15min, decoction pieces is fried yellow, slightly the tool aroma is taken out, and puts the cold six kinds of different strain wine Radix Salviae Miltiorrhizae(processed) decoction pieces that promptly get.
With water soluble ingredient and six kinds of compositions of liposoluble constituent is index, and the Radix Salviae Miltiorrhizae of above-mentioned six kinds of different strains that obtain is carried out preferably, optimize the highest river of content produce in Jiang Dancan.
Adopt orthogonal experiment to concoct preferably to the Radix Salviae Miltiorrhizae that optimizes, salvia piece is given birth to and is added the adjuvant yellow wine in the product, and the mass ratio that yellow wine and Radix Salviae Miltiorrhizae are given birth to product is 20: 100---and 100: 100, place hermetic container, moistening to yellow wine is fully absorbed by Radix Salviae Miltiorrhizae, till the decoction pieces tool aroma, puts in the pot, temperature 40---110 ℃, time is 5---20min, fry yellow with decoction pieces, slightly the tool aroma, take out, put the cold wine Radix Salviae Miltiorrhizae(processed) decoction pieces that promptly gets.
Use high-efficient liquid phase chromatogram technology, the processed product of gained is carried out the content detection analysis.
Process product by the Radix Salviae Miltiorrhizae wine that this kind method obtains, quantize red wine Radix Salviae Miltiorrhizae(processed) decoction pieces processing and concocted the technological parameter of each link, obtained the best processing procedure of preparation wine Radix Salviae Miltiorrhizae(processed) decoction pieces: every 100g medical material adds yellow wine 60g, moistening 60min, 100-110 ℃ of parch 5min.
Embodiment 2
2.1 Orthogonal Experiment and Design
Choose the water soluble ingredient of Radix Salviae Miltiorrhizae---protocatechualdehyde, salvianolic acid A, salvianolic acid B and liposoluble constituent---cryptotanshinone, Tanshinone I, tanshinone is selected L for use for investigating index
9(3
4) the Orthogonal Experiment and Design scheme, with supplementary product consumption, the moistening time, parch temperature and parch time 4 factors, three levels of each factor design are carried out orthogonal test, to optimize best processing procedure.The results are shown in Table 2, table 3, table 4.
Table 2 Orthogonal Experiment and Design table
| ? | (g/100g)? | ? | ? | ? |
| 1? | 20? | 30? | 40-50? | 5? |
| 2? | 60? | 60? | 70-80? | 10? |
| 3? | 100? | 90? | 100-110? | 15? |
2.2 to concoct wine Radix Salviae Miltiorrhizae(processed) decoction pieces carry out assay
Chromatographic condition
Liposoluble constituent: Agilent ODS C18 (250nm * 4.6nm 5 μ m), the band guard column; Column temperature: 30 ℃; Mobile phase: A, 0.1% phosphate aqueous solution: B, methanol; Gradient elution: 0-75min, 60-68%B, 75-80min, 68%-70%B, 80-110min, 70%B; Detect wavelength 254nm; Flow velocity: 0.8mL/min; Sample size: 10 μ L.Cryptotanshinone, Tanshinone I and tanshinone chromatographic peak retention time are respectively 66.117,69.919,103.881, separate fully, and 3 form branch does not disturb mutually with impurity.See Fig. 8.
Water soluble ingredient: Tianjin, island ODS C18 (250nm * 4.6nm 5 μ m), the band guard column; Column temperature: 25 ℃; Mobile phase: A, 0.03% phosphate aqueous solution: B, acetonitrile; Gradient elution: 0-20min, 8-23%B, 20-35min, 23-28.5%B, 35-40min, 28.5%B, 40-45min, 28.5-8%B; Detect wavelength: 288nm; Flow velocity: 1.0mL/min; Sample size: 10 μ L.Protocatechualdehyde, salvianolic acid B and salvianolic acid A chromatographic peak retention time are respectively 10.117,30.919,35.881, separate fully, and 3 form branch does not disturb mutually with impurity.See Fig. 7.
The preparation of reference substance solution
Fat-soluble reference substance preparation:
Really take by weighing about cryptotanshinone reference substance 10mg, methanol constant volume obtains cryptotanshinone reference substance mother solution to the brown volumetric flask of 25.00mL; Accurately take by weighing about tanshinone reference substance 14mg, methanol constant volume obtains tanshinone reference substance mother solution to the brown volumetric flask of 25.00mL; Accurately take by weighing about tanshinone IIA reference substance 12mg, methanol constant volume obtains tanshinone IIA reference substance mother solution to the brown volumetric flask of 25.00mL.Draw the 0.50mL cryptotanshinone respectively, 2.00mL tanshinone and 2.00mL tanshinone IIA reference substance mother solution place the brown measuring bottle of 25.00mL, add methanol to scale, shake up, obtain cryptotanshinone, tanshinone and tanshinone IIA standard substance concentration are respectively 8.320 μ gL
-1, 11.52 μ gL
-1With 16.96 μ gL
-1, 4 ℃ of preservations.
The preparation of water solublity reference substance:
Accurately take by weighing about protocatechualdehyde reference substance 5mg, methanol constant volume obtains protocatechualdehyde reference substance mother solution to the brown volumetric flask of 25.00mL; Accurately take by weighing about salvianolic acid B reference substance 20mg, methanol constant volume obtains salvianolic acid B reference substance mother solution to the brown volumetric flask of 25.00mL; Accurately take by weighing about salvianolic acid A reference substance 3mg, methanol constant volume obtains salvianolic acid A reference substance mother solution to the brown volumetric flask of 25.00mL.Draw the 1.00mL protocatechualdehyde respectively, 5.00mL salvianolic acid B and 8.00mL salvianolic acid A reference substance mother solution place the brown measuring bottle of 25.00mL, methanol constant volume to scale, shake up, obtain protocatechualdehyde, salvianolic acid B and salvianolic acid A standard substance concentration are respectively 8.16 μ gL
-1, 128.72 μ gL
-1With 26.496 μ gL
-1, refrigerator is preserved.
The preparation of need testing solution
The extraction of liposoluble constituent: precision takes by weighing wine Radix Salviae Miltiorrhizae(processed) decoction pieces powder (60 order) 0.2g of nine kinds of different disposal, puts to add 25mL 80% ethanol in the iodine flask, weighs, and ultrasonic 30min takes out placement and is cooled to room temperature, mends to weigh, and filters, promptly.
The extraction of water soluble ingredient: precision takes by weighing wine Radix Salviae Miltiorrhizae(processed) decoction pieces powder (60 order) 0.5g of nine kinds of different disposal, puts to add about 100mL ultra-pure water in the apparatus,Soxhlet's, and rope is carried 4 hours, concentrates standardize solution to 25.00mL, filters, promptly.
The precision test
Get red rooted salvia need testing solution continuous sample introduction 5 times, sample size 10 μ L, record HPLC chromatogram.Determine six effective ingredient chromatographic peak relative retention time R before calculating
RTWith relative peak area R
ARSD (relative standard deviation) value, the corresponding peak retention time of 5 sample introductions and the integrated value RSD of peak area meet the requirement of HPLC chromatogram collection of illustrative plates all less than 5%.
The repeatability test
Precision takes by weighing 5 parts of red rooted salvia test samples, and every part of 0.5g prepares 5 duplicate samples solution according to the need testing solution preparation method, respectively sample introduction and write down the liquid phase collection of illustrative plates.Six the effective ingredient peak relative retention time determining before calculating and the RSD value of relative peak area, the corresponding peak retention time of 5 sample introductions and the integrated value RSD of peak area meet the requirement of liquid phase collection of illustrative plates all less than 5%.
Stability experiment
Get red rooted salvia liquid to be measured that dark cold place places respectively at 0,2,6,24, the analysis of 48h sample introduction, each 10 μ L, record chromatic graph spectrum.Calculate the RSD value of cryptotanshinone, tanshinone, tanshinone IIA, protocatechualdehyde, salvianolic acid B and salvianolic acid A relative peak area, the corresponding peak retention time of 5 sample introductions and the integrated value RSD of peak area are all less than 5%, show that sample solution is stable in 48h, meet the requirements.
The average recovery test
Accurately take by weighing about the about 0.2g of sample powder of known cryptotanshinone, tanshinone and tanshinone IIA content, totally 6 parts, (concentration is respectively 8.32 μ gL to add cryptotanshinone, tanshinone and tanshinone IIA reference substance solution
-1, 11.52 μ gL
-1, 16.96 μ gL
-1) 25.00mL measures calculate recovery rate and RSD value in accordance with the law.
Accurately take by weighing about the about 0.5g of sample powder of known content, totally 6 parts, (concentration is respectively 8.16 μ gL to add protocatechualdehyde, salvianolic acid B and salvianolic acid A reference substance solution
-1, 128.57 μ gL
-1, 26.496 μ gL
-1) 25.00mL measures calculate recovery rate and RSD value in accordance with the law.
Determination on content
According to above-mentioned chromatographic condition, to measure Radix Salviae Miltiorrhizae respectively and give birth to product, traditional wine is processed the water solublity and the fat-soluble content of method Radix Salviae Miltiorrhizae and wine big gun Radix Salviae Miltiorrhizae of the present invention and is seen Fig. 1-Fig. 6.
2.3 process of preparing Chinese medicine result
Table 3 orthogonal experiments table
| 7? | 3? | 1? | 3? | 2? | 0.744388? |
| 8? | 3? | 2? | 1? | 3? | 0.663124? |
| 9? | 3? | 3? | 2? | 1? | 0.756427? |
Annotate: aggregative weighted value=Y*0.1/Ymax+DB*0.3/DBmax+DA*0.1/DAmax+YD*0.3/YDmax+DI*0.1/DImax+DIIA*0.3/DIIAmax
(Y: protocatechualdehyde; DB: salvianolic acid B; DA: salvianolic acid; AYD: cryptotanshinone; DI: TANSHINONES; IDIIA: tanshinone)
Table 4 variance analysis
| Source of variation | SS? | df? | MS? | F? | F 0.05 |
| A? | 0.0143? | 2? | 0.0072? | 55.5108? | 19.00? |
| B? | 0.0030? | 2? | 0.0015? | 11.5040? | ? |
| D? | 0.0286? | 2? | 0.0143? | 110.9091? | ? |
| Error | 0.0003? | 2? | 0.0001? | ? | ? |
| Total variation | 0.0462? | ? | ? | ? | ? |
Interpretation of result shows that by table 5 variance branch each factor affecting primary and secondary of wine Radix Salviae Miltiorrhizae(processed) is D＞A＞B＞C in proper order, and A factor wine consumption and D factor concocted time have significance influence to decoction pieces content, and there are no significant influences for B factor and C factor.Illustrate that the wine of higher concentration helps the stripping of effective component in red sage, the short parch time then protects effective ingredient non-degradable.Therefore the optimised process of the wine Radix Salviae Miltiorrhizae(processed) best processing procedure condition that is is A2B2C3D1, and promptly every 100g medical material is got yellow wine 60g moistening 60min in 100-110 ℃ of parch 5min; Next A1B1C1D1, promptly every 100g medical material is got yellow wine 20g moistening 30min also can reach identical effect substantially in 40-50 ℃ of parch 5min.
2.3 the beneficial effect that technical solution of the present invention is brought
The chemical constituent that the wine of the salviamiltiorrhizabung of the inventive method gained is processed product is consistent with the main chemical compositions of the living product of salviamiltiorrhizabung, the efficient liquid phase chromatographic analysis of processing product by living product of salviamiltiorrhizabung and salviamiltiorrhizabung wine shows, main content of effective is a protocatechualdehyde 0.04954 in the living product of salviamiltiorrhizabung, salvianolic acid A 0.1529, salvianolic acid B 0.8967, cryptotanshinone 0.01523, Tanshinone I 0.03790, tanshinone 0.3283, the salviamiltiorrhizabung wine of gained of the present invention process that each active constituent content is a protocatechualdehyde 0.047502 in the product, salvianolic acid A 0.1509, salvianolic acid B 1.003, cryptotanshinone 0.01236, Tanshinone I 0.0320, tanshinone 0.05865; Each content of effective of gained is in the method and process in traditional wine: protocatechualdehyde 0.04406, and salvianolic acid A 0.1328, salvianolic acid B 0.9646, cryptotanshinone 0.01434, Tanshinone I 0.0104, tanshinone 0.02112; The wine Radix Salviae Miltiorrhizae(processed) decoction pieces that adopts the inventive method to concoct gained is compared with the salvia piece that traditional method is concocted gained, and the loss of effective components minimum can effectively satisfy clinical demand to the Chinese medicine salvia piece, has extracted drug effect and clinical efficacy.Result of the test shows that six kinds of active constituent contents all are lower than the product of giving birth in the wine Radix Salviae Miltiorrhizae(processed) processed product, and the processed product that shows different process makes effective ingredient destruction in various degree after adding the suitable process of preparing Chinese medicine processing of adjuvant and process.
Should be understood that, for those of ordinary skills, can be improved according to the above description or conversion, and all these improvement and conversion all should belong to the protection domain of claims of the present invention.
Claims (3)
1. the concocting method of a salviamiltiorrhizabung is characterized in that, Radix Salviae Miltiorrhizae is given birth to add the adjuvant yellow wine in the product, places hermetic container, moistening is put a pot interior parch then, and the parch time is 5min, and decoction pieces is fried yellow, slightly the tool aroma is taken out, and dries promptly to get wine Radix Salviae Miltiorrhizae(processed) decoction pieces.
2. concocting method according to claim 1 is characterized in that, every 100g Radix Salviae Miltiorrhizae is given birth to product and added yellow wine 60g, and moistening 60min is in 100-110 ℃ of parch 5min.
3. concocting method according to claim 1 is characterized in that, every 100g Radix Salviae Miltiorrhizae is given birth to product and added yellow wine 20g, and moistening 30min is in 40-50 ℃ of parch 5min.
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| CN102688290A (en) * | 2012-06-12 | 2012-09-26 | 苏州派腾生物医药科技有限公司 | Processing method for wine Salvia miltiorrhiza |
| CN104274521A (en) * | 2014-09-23 | 2015-01-14 | 苏州市天灵中药饮片有限公司 | Preparation method of wine-fried salvia miltiorrhiza |
| CN108514571A (en) * | 2018-03-07 | 2018-09-11 | 杭州桐阁堂中药饮片有限公司 | A kind of preparation method of wine salvia piece and enteric coated particles |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102688290A (en) * | 2012-06-12 | 2012-09-26 | 苏州派腾生物医药科技有限公司 | Processing method for wine Salvia miltiorrhiza |
| CN102688290B (en) * | 2012-06-12 | 2014-08-27 | 苏州派腾生物医药科技有限公司 | Processing method for wine Salvia miltiorrhiza |
| CN104274521A (en) * | 2014-09-23 | 2015-01-14 | 苏州市天灵中药饮片有限公司 | Preparation method of wine-fried salvia miltiorrhiza |
| CN108514571A (en) * | 2018-03-07 | 2018-09-11 | 杭州桐阁堂中药饮片有限公司 | A kind of preparation method of wine salvia piece and enteric coated particles |
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Application publication date: 20110427 |