目的:探讨丹参于产地趁鲜切制代替传统切制方法的可行性。方法:以迷迭香酸、丹酚酸B、隐丹参酮及丹参酮ⅡA的含量为质量评价指标,结合丹参切片外观性状,探讨丹参趁鲜切制的可行性。结果:丹参在含水量为36%-23%时切制,鲜切片断面基本不变色,干燥(40℃烘干)后,切片外观平整,断面类白色,与传统切制所得切片外观相近,并且多数活性成分含量明显高于传统切制。结论:初步认为丹参药材在产地趁鲜切制是可行的。 Objective: To explore the feasibility of Salvia miltiorrhiza in the place of origin while replacing freshly cut method. Methods: The rosmarinic acid, salvianolic acid B, cryptotanshinone and tanshinone Ⅱ A content as a quality evaluation index, combined with the appearance of Salvia miltiorrhiza slices to explore the feasibility of fresh Salvia while cutting. Results: Salvia miltiorrhiza was sliced ​​when the water content was 36% -23%. The sections of fresh slices did not change color after drying (drying at 40 ℃). The slices appeared flat and white in appearance, similar to the appearance of sliced ​​slices. Most active ingredients were significantly higher than the traditional cut. Conclusion: It is feasible to think that Salvia miltiorrhiza is freshly cut at the place of production.