大黄不同煎煮时间对小承气汤中结合型蒽醌含量的影响

Effects on the Content of the Combined Anthraquinone in the Minor Purgative Decoction by Different Decocting Time

目的:探讨大黄不同煎煮时间对小承气汤中结合型蒽醌含量的影响,以确定大黄的最佳煎煮时间。方法:采用高效液相色谱法对大黄不同煎煮时间的小承气汤中结合型蒽醌的含量进行测定。色谱柱:Waters X Bridge C18(4.6 mm×250 mm,5μm);流动相:甲醇-0.1%磷酸溶液(85∶15);流速:1 ml/min;检测波长:254 nm;柱温:25℃。结果:小承气汤中结合型蒽醌在大黄煎煮30分钟时含量最高。结论:小承气汤中大黄的最佳煎煮时间为30分钟。

Objective：To investigate the influence of different decocting time on the content of combined anthraquinone in the Minor Purgative Decoction,in order to determine the best decocting time of the rhubarb.Methods：The contents of the combined anthraquinone in the Minor Purgative Decoction of different decocting time were determined by HPLC.Waters XBridge C18（4.6mm×250mm,5μm） Column was applied.The mobile phase was a mixed liquid with MeOH-0.1% H3PO4（85∶15）.The flow rate was 1 ml/min.The detection wavelength was 254 nm for anthraquinon and the column temperature was set up at 25 ℃.Results：The content of combined anthraquinone in the Minor Purgative Decoction at the highest levels when the rhubarb＇s decocting time was 30 minutes.Conclusion： The best decocting time of the rhubarb in the Minor Purgative Decoction is 30 minutes.