大黄生、熟饮片质量评价方法研究

Quality Evaluation of Raw Rhubarb and Stewed Rhubarb

目的:探讨建立具有生、熟大黄饮片专属性的质量评价方法。方法:以TLC及HPLC对生、熟大黄饮片进行定性、定量比较分析。结果:石油醚-乙酸乙酯-甲酸(15:5:1)和氯仿-甲醇-甲酸(6:1:0.2)2个展开系统的TLC鉴别和HPLC指纹图谱比较,均可以清晰地反映出2种饮片化学成分组成和含量上的变化。主要化学成分的含量测定显示,除苯丁酮及其苷类成分无明显变化外,其余成分的变化均较显著。结论:可将蒽醌苷及其苷元、二苯乙烯苷及鞣质单体的含量作为大黄生、熟饮片定量分析的指标,其中大黄素-8-O-β-D-葡萄糖苷和儿茶素可作为生大黄饮片的特征指标成分。

Objective：To study the individual quality evaluation standard of raw rhubarb and stewed Rhubarb.Method：Qualitative and quantitative identification of two pieces from rhubarb were performed by using the thin-layer chromatography,HPLC fingerprint chromatogram.Result：The change of quantity and content in pieces could be reflected directly and clearly in HPLC fingerprint chromatogram and the TLC in which two kinds of mobile phase were used.There were notable differences in the content of 5 kinds of free anthraquinone,anthraquinone glycoside,stilbene glycoside,catechin and gallic acid in stewed Rhubarb and raw rhubarb.Conclusion：Suggestion on quality standard of raw rhubarb and stewed Rhubarb should be taken differently by the indicator including the content of free anthraquinone,anthraquinone glycoside,catechin,gallic acid and stilbene glycoside.The emodin-8-O-β-D-glucoside and the catechin are the characteristics index of raw rhubarb.