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目的:探究大黄饮片炮制前后物质基础变化规律。方法:制备不同大黄炮制品,利用薄层色谱法测定不同炮制品中干燥遗失质量、浸出物含量,测定鞣质、蒽醌含量变化情况。结果:生大黄中鞣质质量分数及结合蒽醌含量最高,熟大黄、酒大黄浸出物含量、干燥遗失质量无明显变化,大黄炭浸出物含量、干燥遗失质量明显降低。结论:鞣质及蒽醌类物质为大黄泻下解热的物质基础。
Objective: To investigate the law of changes of material base of rhubarb before and after processing. Methods: Different preparations of Rhubarb were prepared. The quality of dried loss and the content of extract were determined by TLC. The changes of content of tannin and anthraquinone were determined. Results: The content of tannin and the content of anthraquinone in rhubarb were the highest. There was no obvious change in the content of dried rhubarb and rhubarb and the quality of dried rhubarb. The content of rhubarb char extract and the quality of dry lost obviously decreased. Conclusion: Tannin and anthraquinones are the material basis for the antipyretic effect of rhubarb.