对生大黄及其炮制品进行了活性鞣质、d-儿茶素,没食子酸的含量测定比较。证明不同炮制法对总活性鞣质及其单体均有显著影响,呈现不同程度的减量。但炖制30小时及热压4小时以上的熟大黄,在d-儿茶素大幅度减量或消失的同时,没食子酸呈现增量。对阐明大黄炮制品的缓下、抑菌等药效变化具有一定意义。 The active tannins, d-catechins, and gallic acid contents were measured and compared with rhubarb and its processed products. It is proved that different processing methods have significant effects on total active tannins and their monomers, showing different degrees of reduction. However, when cooked rhubarb was stewed for 30 hours and hot-pressed for 4 hours or more, gallic acid was increased while d-catechin was significantly reduced or disappeared. It has certain significance for elucidating the changes of drug efficacy of rhubarb processed products such as slow down and antibacterial.