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目的:对大黄不同饮片指纹图谱中色谱峰进行归属,比较各饮片化学成分的变化规律。方法:采用HPLC,甲醇-1%冰醋酸梯度洗脱,比较各饮片以及饮片与药材在280,430 nm下,指纹图谱的变化情况。结果:大黄生、酒、醋片HPLC指纹图谱较相似,均可归属24个色谱峰,熟大黄饮片归属19个色谱峰,大黄炭饮片可归属22个色谱峰。430 nm下,除熟大黄饮片归属7个色谱峰外,其他饮片均可归属出8个色谱峰。结论:大黄生、酒、醋片指纹图谱较相似。熟大黄及大黄炭饮片与生片相比,化学成分的组成及含量变化显著。
OBJECTIVE: To characterize the fingerprints of rhubarb in different fingerprints, and to compare the changes of the chemical composition of each drop. Methods: HPLC and methanol-1% glacial acetic acid gradient elution were used to compare the changes of fingerprints of 280, Results: The HPLC fingerprints of rhubarb, wine and vinegar were similar, all of which could be assigned to 24 chromatographic peaks. The ripe rhubarb slices were assigned to 19 chromatographic peaks, rhubarb carbon decoction could be assigned to 22 chromatographic peaks. At 430 nm, except for ripe rhubarb pieces attributed to seven peaks, the other pieces can be attributed to eight peaks. Conclusion: Rhubarb, wine, vinegar fingerprints are similar. The compositions and contents of the chemical components in the rhubarb and rhubarb Clove Pieces were significantly changed compared with the green sheets.