大黄煎煮过程中蒽醌类成分动态变化规律研究

Study on Dynamic Variation Patterns of Anthraquinones of Radix et Rhiroma Rhei at Different Decocting Time

目的对不同煎煮时间与大黄蒽醌类成分动态变化规律进行研究。方法采用UV-Vis分光光度法,测定大黄不同煎煮时间样品中蒽醌类成分的含量,并为煎煮时间和含量变化建立联系。结果大黄游离蒽醌含量不断升高;大黄结合蒽醌含量在煎煮15min时达到最大值,其后逐渐变小;大黄总蒽醌含量持续增加,在15min处接近最大值后增速趋缓。结论大黄煎煮15min时结合蒽醌占总蒽醌的比率最大,可以作为大黄用于泻下作用煎煮的最佳时间。

Aim To study the dynamic relation between the decocting time and the contents of anthraquinones of Radix et Rhiroma Rhei. Methods A UV-Vis spectrophotometer was used to determine the contents of anthraquinones at different decocting time, while the time-content relation was analyzed. Results The content of free and total anthraquinones increased uninterrupted. The content of conjugated anthraquinones reached the peak value at the end of 15 minutes and then decreased. Conclusion At the end of 15 minutes, the ratio of the conjugated form was at the highest in the total anthraquiones. Therefo 15 minutes is considered to be the optimum decocting time when Radix et Rhiroma Rhei is used as cathartic.