大黄煎煮与浸渍过程中蒽醌类成分含量变化比较

Comparison of the Content of Anthraquinones in the Decoction and Maceration of Rheum officinale

目的:比较大黄浸渍和煎煮2种不同处理过程中蒽醌类成分的含量变化。方法:以大黄中芦荟大黄素等5个主要成分为分析对象,采用高效液相色谱(HPLC)法分别测定大黄在不同处理方法(浸渍法和煎煮法)和不同时间的煎剂中游离蒽醌、结合蒽醌和总蒽醌的含量变化情况并进行比较。结果:大黄中芦荟大黄素、大黄酸、大黄素、大黄酚4个成分的进样量在0.03～0.64μg范围内与峰面积积分值呈良好线性关系;大黄素甲醚进样量在0.01～0.34μg范围内与峰面积积分值呈良好线性关系。大黄经煎煮法处理后总蒽醌的溶出量比浸渍法明显增多;2种处理方法对应的游离蒽醌的溶出率随时间变化基本稳定,结合蒽醌的溶出量在煎煮和浸渍过程中均有所下降。结论:大黄在用浸渍和煎煮2种方法处理时可导致其蒽醌类成分含量发生明显变化。

OBJECTIVE： To compare content of anthraquinones in the decoction and maceration of Rheum officinale.METHODS： Aloe emodin and four other components in R.officinale were taken as analysis objects.HPLC was used to determine the content of nomadic anthraquinone,conjugated anthraquinone and total anthraquinone in R.officinale during decoction process and maceration process.RESULTS： The linear range of aloe emodin,rhein,emodin and chrysophanol were 0.03～0.64μg and the linear range of physcion were 0.01～0.34 μg.The concentration of total anthraquinones in decoction process was much higher than in maceration process.The change of dissolution of nomadic anthraquinones in two processes kept stable with process time.The content of conjugated anthraquinones in two processes was all decreased to some extent.CONCLUSION： The concentrations of anthraquinones in R.officinale are influenced by decoction process and maceration process.