3种大黄饮片在贮存过程中5种蒽醌成分的含量变化

Study on Change of Content of Five Kind of Anthraquinone in Rhubarb,Rhubarb Atir-fried with Wine and Rhubarb Steamed with Wine During Storage

目的:分析生大黄、酒大黄和熟大黄3种大黄饮片在贮存中过程中5种蒽醌成分的含量变化。方法:采用超高效液相色谱仪,分别对贮存1,3,6,9和12月的生大黄、酒大黄和熟大黄中的芦荟大黄素、大黄酸、大黄素、大黄酚和大黄素甲醚含量进行检测。结果:检测的5种蒽醌成分在3种大黄饮片的贮存过程中均呈明显的下降趋势,其中以大黄酚和大黄素甲醚含量下降最为明显。3种饮片中熟大黄的蒽醌成分含量下降较小,而酒大黄的蒽醌成分含量下降最为明显。结论:大黄饮片在贮存过程中蒽醌成分下降明显。炮制工艺的不同对大黄饮片贮存中蒽醌成分含量变化有影响。

Objective：To investigate the changes of the contents of five kinds of anthraquinone in rhubarb,rhubarb stir-fried with wine（W-rhubarb）and rhubarb steamed with wine（S-rhubarb）during storage.Method：The content of aloe-emodin,emodic acid,emodin,chrysophanol and rheochrysidin was determinated by UPLC in rhubarb,W-rhubarb and S-rhubarb at 1,3,6,9,12 month storage.Result：The content of five kinds of anthraquinone was all decreased.Chrysophanol and rheochrysidin were decreased obliously.The content of anthraquinone in S-rhubarb was lower than these of other.Conclusion：The content of anthraquinone in rhubarb obviously decreased during storge.Process method had effects on the contents of anthraquinone in rhubarb.