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目的:对大黄5种不同饮片中游离蒽醌类成分进行比较研究。方法:HPLC同时测定芦荟大黄素、大黄酸、大黄素、大黄酚、大黄素甲醚等5个主要成分含量;流动相甲醇-0.1%磷酸(85:15),检测波长254nm,流速1.0mL.min-1,柱温35℃。结果:5个成分在测定范围内线性关系较好(r>0.9999),平均回收率分别为96.44%,98.11%,99.30%,98.00%,97.86%。结论:大黄炮制过程中5种游离蒽醌类成分含量发生了明显变化,熟片、炭片含量较生品明显增加,而醋片、酒片含量下降,大黄不同饮片的游离蒽醌类成分含量变化呈现一定的规律性。
Objective: To compare the anthraquinone components in five different kinds of Pieces of Rhubarb. Methods: HPLC was used to determine the contents of five major components of aloe emodin, rhein, emodin, chrysophanol and physcion. The mobile phase consisted of methanol and 0.1% phosphoric acid (85:15). The detection wavelength was 254 nm and the flow rate was 1.0 mL. min-1, column temperature 35 ℃. Results: The linear relationship between the five components was good (r> 0.9999). The average recoveries were 96.44%, 98.11%, 99.30%, 98.00% and 97.86% respectively. Conclusion: The contents of five free anthraquinones in rhubarb processing significantly changed. The contents of cooked and charcoal tablets were significantly increased compared with those of raw products, while the contents of vinegar and wine tablets were decreased. The contents of free anthraquinones Change shows a certain regularity.