台灣中藥自給率不到5%，丹參其主要活性成分分別為親脂性的雙萜類 (Diterpenoids)與以及親水性的酚酸類，具有多種特性如抗氧化活性、改善糖尿病、改善神經系統疾病、癌症治療方式等。針對大樹產之丹參採收後乾燥方法及溫度是否影響其的活性成分含量，試驗不同乾燥過程的動態二次代謝產物變化，將丹參以不炮製(對照組, CK)、100、200、300及400℃ 藥用植物採收後處理，每組處理分別炮製15及30 分鐘。結果顯示於15分鐘的炮製，丹參素、丹參酚酸A、隱丹參酮及丹參酮II A含量有顯著的變化，在400℃ 下炮製會增加丹參素與丹參酚酸A之含量；於30分鐘炮製所有化合物皆有顯著差別，其中200℃ 下炮製丹參酚酸B、二氫丹參酮I及丹參酮II A有最高含量。綜合實驗結果丹參水溶性化合物在高溫短時間下炮製會使其丹參素及丹參酚酸A增加，而時間拉長可能造成其化合物降解而降低含量；多數丹參脂溶性化合物在高溫炮製下不論時間長短皆會使其含量降低之趨勢，丹參以200℃ 炮製30分鐘其化合物具有較高之含量。未來以藥食同源的概念開發丹參類產品，將可實際應用，增加產品活性化合物含量。

Taiwan's self-sufficiency rate of traditional Chinese medicine is less than 5%, The main active ingredients of Danshen are lipophilic diterpenoids and hydrophilic phenolic acids, which have various properties such as antioxidant activity, improving diabetes, improving neurological diseases, and cancer treatment methods. Aiming at whether the post-harvest drying method and temperature of Danshen produced by Dashu affect the content of its active ingredients, the dynamic secondary metabolites of different postharvest treatment of medicinal plants were tested. Processing at 400°C was used as five treatments, and each treatment was processed for 15 and 30 minutes respectively. The results showed that the content of danshensu, salvianolic acid A, cryptotanshinone and tanshinone II A changed significantly after 15 minutes of processing, and the contents of danshensu and salvianolic acid A increased when processed at 400°C; all were processed within 30 minutes There were significant differences among the compounds, among which salvianolic acid B, dihydrotanshinone I and tanshinone II A processed at 200°C had the highest content. Comprehensive III experimental results The water-soluble compounds of Salvia miltiorrhiza were processed at high temperature for a short period of time, resulting in the increase of danshensu and salvianolic acid A, and the prolongation of time may cause the degradation of the compounds and reduce the content; All of them tend to reduce their content. Salvia miltiorrhiza was processed at 200°C for 30 minutes to have a higher content of its compounds. In the future, the concept of homology of medicine and food will be used to develop Danshen products, and this experimental conclusion will be practically applied to increase the content of active compounds in the product.

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