大黄5种饮片中游离蒽醌类成分比较研究

Anthraquinone contents in five processed products from Rheum palamatum

目的:对大黄5种不同饮片中游离蒽醌类成分进行比较研究。方法:HPLC同时测定芦荟大黄素、大黄酸、大黄素、大黄酚、大黄素甲醚等5个主要成分含量;流动相甲醇-0.1%磷酸(85:15),检测波长254nm,流速1.0mL.min-1,柱温35℃。结果:5个成分在测定范围内线性关系较好(r>0.9999),平均回收率分别为96.44%,98.11%,99.30%,98.00%,97.86%。结论:大黄炮制过程中5种游离蒽醌类成分含量发生了明显变化,熟片、炭片含量较生品明显增加,而醋片、酒片含量下降,大黄不同饮片的游离蒽醌类成分含量变化呈现一定的规律性。

Objective： To compare the contents of five anthraquinone components in five different processed products from Rheum palamatum. Method： The contents of aleo-emodin, rhein, emodin, chrysophauol and physcion were determined simultaneously by HPLC on plogilent TC-C18 （2） column at 35 ℃ with the methanol-0. 1% phosphoric acid （85： 15）. The detection wavelength was set at 254 nm and the flow rate was 1.0 mL ·min^-1. Result： The obtained linearity of the five components was better over 0. 999 9 and the average recoveries were 96.44% , 98. 11% , 99.30% , 98.00% and 97.86% , respectively. Conclusion： The results showed the remarkable variation regulations show in the five different processed products. Compared to the no-parched pieces, the contents of the five anthraquinone components have evidently increased in the braising with liquor and the charring products, and reduced in the vinegar and the liquor sauted pieces.