Chemical Conversion Pattern of Salvianolic Acid B in Aqueous Solution under Different Decoction Conditions

달임 조건에 따른 Salvianolic Acid B의 구조변환 차이

  • Lee, Hyoung Jae (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Cho, Jeong-Yong (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Lee, Sang-Hyun (Korea Pear Research Organization, Chonnam National University) ;
  • Jeon, Tae-Il (Department of Animal Science, Chonnam National University) ;
  • Park, Keun-Hyung (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Moon, Jae-Hak (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
  • 이형재 (전남대학교 식품공학과 및 기능성식품 연구센터) ;
  • 조정용 (전남대학교 식품공학과 및 기능성식품 연구센터) ;
  • 이상현 (전남대학교 배수출연구사업단) ;
  • 전태일 (전남대학교 동물자원학부) ;
  • 박근형 (전남대학교 식품공학과 및 기능성식품 연구센터) ;
  • 문제학 (전남대학교 식품공학과 및 기능성식품 연구센터)
  • Received : 2012.08.10
  • Accepted : 2012.10.15
  • Published : 2012.12.31


The chemical conversion pattern of salvianolic acid B (Sal B) in aqueous solution under different boiling conditions was compared. When the duration of boiling was varied, without varying temperature or pressure, the content of chemically converted compounds (CCCs) was mostly increased over time. In addition, under different conditions of temperature and pressure with the same boiling time, the content of a few compounds increased with increasing temperature and pressure. These results confirmed that high temperatures and pressures in boiling alter the final composition of CCCs of Sal B. Therefore, it was suggested that the boiling conditions (time, temperature, and pressure) may be responsible for alteration of biological activities of the compounds. Our investigation of the chemical conversion of compounds contained in foods and medicinal herbs may provide important information in clarifying the biological activity of Sal B containing foods and medicinal herbs.


decoction;boiling;pressure;salvianolic acid B;chemical conversion


  1. Guo YX, Xiu ZL, Zhang DJ, Wang H, Wang LX, Xiao HB. Kinetics and mechanism of degradation of lithospermic acid B in aqueous solution. J. Pharmaceut. Biomed. 43: 1249-1255 (2007)
  2. Makino T, Ito M, Kiuchiu F, Ono T, Muso E, Honda G. Inhibitory effect of decoction of Perilla frutescens on cultured murine mesangial cell proliferation and quantitiative analysis of its active constituents. Planta Med. 67: 24-28 (2001)
  3. Pepato MT, Kellera EH, Bavieraa AM, Kettelhutb IC, Vendraminia RC, Brunettia IL. Anti-diabetic activity of Bauhinia forficata decoction in streptozotocin-diabetic rats. J. Ethnopharmacol. 81: 191-197 (2002)
  4. Luo L, Wang JN, Kong LD, Jiang QG, Tan RX. Antidepressant effects of Banxia houpu decoction, a traditional Chinese medicinal empirical formula. J. Ethnopharmacol. 73: 277-281 (2000)
  5. Lim CJ, Kim HY, Lee CH, Kim YG, Back KW, Bae JM, Lee SW, Ahn MJ. Variation in carotenoid composition in carrots during storage and cooking. J. Food Sci. Nutr. 14: 240-245 (2009)
  6. Ioku K, Aoyama Y, Tokuno A, Terao J, Nakatani N, Takei Y. Various cooking methods and the flavonoid content in onion. J. Nutr. Sci. Vitaminol. 47: 78-83 (2001)
  7. Chuda Y, Suzuki M, Nagata T, Tsushida T. Contents and cooking loss of three quinic acid derivatives from garland (Chrysanthemum coronarium L.). J. Agric. Food Chem. 46: 1437-1439 (1998)
  8. Lee HJ, Cho JY, Moon JH. Chemical conversions of salvianolic acid B by decoction in aqueous solution. Fitoterapia 83: 1196- 1204 (2012)
  9. Lee HJ. Elucidation of chemical conversion mechanism and biological activity of salvianolic acid B by decoction. PhD thesis, Chonnam National University, Gwangju, Korea (2011)
  10. Yuan D, Pan YN, Fu WW, Makino T, Kano Y. Quantitative analysis of the marker compounds in Salvia miltiorrihiza root and its phytomedicinal preparations. Chem. Pharm. Bull. 53: 508-514 (2005)
  11. Cao J, Wei YJ, Qi LW, Li P, Qian ZM, Luo HW, Chen J, Zhao J. Determination of fifteen bioactive components in Radix et Rhizoma Salviae MItiorrhizae by high-performance liquid chromatography with ultraviolet and mass spectrometric detection. Biomed. Chromatogr. 22: 164-172 (2008)
  12. Lee CY, Sher HF, Chen HW, Liu CC, Chen CH, Lin CS, Yang PC, Tsay HS. Anticancer effects of tanshinonein human nonsmall cell lung cancer. Mol. Cancer Ther. 7: 3527-3538 (2008)
  13. Wan JM, Sit WH, Lee CL, Fu KH, Chan DK. Protection of lethaltoxicity of endotoxin by Salvia miltiorrhiza BUNGE is via reduction in tumor necrosis factor alpha release and liver injury. Int. Immunopharmacol. 6: 750-758 (2006)
  14. Kim SY, Moon TC, Chang HW, Son KH, Kang SS, Kim HP. Effects of tanshinonel isolated from Salvia miltiorrhiza bundge on arachidonic acid metabolism and in vivo inflammatory responses. Phytother. Res. 16: 616-620 (2002)
  15. Lee DS, Lee SH, Noh JG, Hong SD. Antibacterial activities of cryptotanshinone and dihydrotanshinone 1 from a medicinal herb, Salvia miltiorrhiza. Biosci. Biotech. Bioch. 63: 2236-2239 (1999)
  16. Ji W, Gong BQ. Hypolipidemic activity and mechanism of purified herbal extract of Salvia miltiorrhiza in hyperlipidemic rats. J. Ethnopharmacol. 119: 291-298 (2008)
  17. Wu BW, Pan TL, Leu YL,Chang YK, Tai PJ, Lin KH, Horng JT. Antiviral effects of Salvia miltiorrhiza against enterovirus 71. Am. J. Chin. Med. 35: 153-168 (2007).
  18. Chen YL, Yang SP, Shiao MS, Chen JW, Lin SJ. Salvia mitiorrhiza inhibits intimal hyperplasia and monocyte chemotactic protein- 1 expression after balloon injury in cholesterol-fed rabbits. J. Cell. Biochem. 83: 484-493 (2001)
  19. Chang PN, Mao JC, Huang SH, Ning L, Wang ZJ, On T, Duan W, Zhu YZ. Analysis of cardioprotective effects using purified Salvia miltiorrhiza extract on isolated rat hearts. J. Pharmacol. Sci. 101: 245-249 (2006)
  20. Hung YC, Wang PW, Pan TL. Functional proteomics reveal the effect of Salvia miltiorrhiza aqueous extract against vascular-atherosclerotic- lesions. Biochim. Biophys. Acta 1804: 1310-1321 (2010)
  21. Zhou L, Zuo Z, Chow MSS. Danshen: An overview of its chemistry, pharmacology, pharmacokinetics, and clinical use. J. Clin. Pharmacol. 45: 1345-1359 (2005)
  22. Wang BQ. Salvia miltiorrhiza: Chemical and pharmacological review of a medicinal plant. J. Med. Plants Res. 4: 2813-2820 (2010)
  23. Shigematsu T, Tajima S, Nishikawa T, Murad S,Pinnell SR, Nishioka I. Inhibition of collagen hydroxylation by lithospermic acid magnesium salt, a novel compound isolated from Salviae miltiorrhizae radix. Biochim. Biophys. Acta 1200: 79-83 (1994)
  24. Zhao GR, Zhang HM, Ye TX, Xiang ZJ, Yuan YJ, Guo ZX, Zhao LB. Characterization of the radical scavenging and antioxidant activities of danshensu and salvianolic acid B. Food Chem. Toxicol. 46: 73-81 (2008)
  25. Hase K, Kasimu R, Basnet P, Kadota S, Namba T. Preventive effect of lithospermate B from Salvia miltiorhizaon experimental hepatitis induced by carbon tetrachloride or D-galactosamine/ lipopolysaccharide. Planta Med. 63: 22-26 (1997)
  26. Abd-Elazem I, Chen HS, Bates RB, Huang RCC. Isolation of two highly potent and non-toxic inhibitors of human immunodeficiency virus type 1 (HIV-1) integrase from Salvia miltiorrhiza. Antivir. Res. 55: 91-106 (2002)
  27. Luo P, Tan Z, Zhang Z,Li H, Mo Z. Inhibitory effects of salvianolic acid B on the high glucose-induced mesangial proliferation via NF-${\beta}$-dependent pathway. Biol. Pharm. Bull. 31: 1381-1386 (2008)
  28. Kamata K, Iizuka T, Nagai M, Kasuya Y. Endothelium-dependent vasodilator effects of the extract from Salviae miltiorrhizae radix. A study on the identification of lithospermic acid B in the extracts. Gen. Pharmacol. 24: 977-81 (1993)
  29. Kang DG, Oh HC, Chung HT, Lee HS. Inhibition of angiotensin converting enzyme by lithospermic acid B isolated from radix Salviae miltiorrhiza bunge. Phytother. Res. 17: 917-920 (2003)
  30. Lee HJ, Lee KH, Park KH, Moon JH. Large scale isolation and purification of salvianolic acid B in high purity from roots of dansham (Salvia miltiorrhiza Bunge). Food Sci. Biotechnol. 19: 497-502 (2010)
  31. Hiemori M, Koh EM, Mitchell AE. Influcence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR). J. Agric. Food Chem. 57: 1908-1914 (2009)

Cited by

  1. Physicochemical properties of Salvia miltiorrhiza Bunge following treatment with enzymes vol.22, pp.5, 2015,