不同煎煮法对大黄没食子酸含量的影响及与小肠推进作用的相关性

Effect of different decocting time and methods of Rheum palmatum L. on content of gallic acid in decoctions and its relation with intestinal propulsion in mice

目的研究不同煎煮方法和时间对掌叶生大黄中没食子酸含量的影响及与对小鼠小肠推进作用相关性。方法用HPLC法测没食子酸含量；用墨汁推进度实验，比较不同生大黄煎液的小肠推进作用差异。结果随煎煮时间的延长，没食子酸含量呈上升趋势。与对照组比较，生大黄沸水煮沸10、20min小肠推进作用显著（P〈0．01），其他两组无明显小肠推进作用。结论没食子酸含量与生大黄对小鼠小肠的推进作用呈负相关。生大黄沸水煮沸10-20min对小鼠小肠的推进作用最强。

Objective To determine the effect of different decocting time and methods of Rheum palmatum L. on content of gallic acid in decoctions and its relation with intestinal propulsion in mice. Methods Contents of gallic acid in 4 decoctions were measured by HPLC. The effect of 4 decoctions of RRR on intestinal propulsion in mice was determined by Chinese ink rate test. Results Compared with the blank group, there was significant difference （P〈0. 01） in intestinal propulsion induced by RRR decocting for 10 and 20 minutes in mice. However, no difference was found for the other two groups. Conclusion There is a negative relationship between the content of garlic acid in decoctions and the propulsion function in mice. Best propulsion of RRR in mice is found in the decoctions with decocting time between 10 and 20 minutes.