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目的建立生大黄与一至九制大黄的HPLC指纹图谱,探讨九蒸九晒对大黄内在成分的影响。方法用HPLC指纹图谱分析了生大黄和一制至九制大黄。采用Kromasil C18色谱柱(250 mm×4.6 mm,5μm),以甲醇和0.1%磷酸水梯度洗脱,检测波长254 nm,柱温35℃,流速1.0 mL.min-1。结果九制大黄与生品比较有3个新的色谱峰出现、5个色谱峰消失、6个色谱峰变小、5个指标峰相对含量均发生变化;从一到九制大黄的指纹图谱来看,五制大黄与九制大黄的相似度差异甚微。结论九制大黄的化学成分既有量的变化,也有质的变化,五制大黄或可取代九制大黄。
OBJECTIVE To establish the HPLC fingerprint of rhubarb and one to nine rhubarb, and to explore the influence of nine steaming and nine sun drying on the internal components of rhubarb. Methods HPLC fingerprints were used to analyze the rhubarb and one to nine rhubarb. A Kromasil C18 column (250 mm × 4.6 mm, 5 μm) was used with a gradient of methanol and 0.1% phosphoric acid. The detection wavelength was 254 nm and the column temperature was 35 ℃ with a flow rate of 1.0 mL · min-1. Results There were three new chromatographic peaks appeared in the rhubarb and rhubarb products, five peaks disappeared, the six chromatograms became smaller and the relative content of the five peaks changed. From the fingerprints of rhubarb See, five rhubarb and nine system rhubarb similarity difference is minimal. Conclusion Rhubarb nine rhubarb chemical composition both the amount of change, but also qualitative changes, rhubarb five or replace rhubarb nine.