大黄饮片炮制前后物质基础变化规律探讨

Rhubarb before and after processing were the material base change rule is discussed

目的探讨大黄饮片炮制前后物质变化的规律。方法使用高效液相色谱法(High Performance Liquid Chromatography/HPLC)指纹图谱法,用甲醇-1.0%冰醋酸为流动相梯度洗脱,30℃的柱温,1.0mL/min的流速,检测到波长为280nm。对大黄5种饮片(10批次)样品进行对比分析,比较不同的物质成分在不同的大黄饮片中的峰面积变化状况。结果熟大黄中含量最高的为已归属的24个色谱峰中的没食子酸,且5种游离蒽醌(大黄酸、大黄素、大黄素甲醚、芦荟大黄素、大黄酚)在熟大黄中的成分最高;在生片中以4’-经基苯基-2-丁酮-4’-O-p-D-(6〞一没食子酞基)一葡萄糖苷、大黄素8-0-葡萄糖苷和芦荟大黄素-3-CHZ-O-p-D-葡萄糖苷这几种物质成分含量最高;酒大黄在其余的化学成分中含量最高。结论大黄饮品所炮制的温度和时间不同,所得出的大黄饮片炮制前后的化学成分也就不一样,这是其成分变化的最主要的因素。导致大黄蒽醌苷类化学成分的不同程度的降低,但是游离蒽醌含量却有不同程度的增高,都是因为高温或者是长时间的加热所导致。

Objective To study the rhubarb yinpian change rules before and after processing substances. Methods Using High Performance Liquid Chromatography （High Performance Liquid Chromatography, HPLC） fingerprint method, with methanol-l.0% glacial acetic acid as mobile phase gradient elution and 30 degrees column temperature, 1.0 ml/min flow, detected wavelength for 280 nm. Five slices of rhubarb （10 batch sample analysis of comparing different material composition in different rhubarb the slices of the changes of the peak area. Results The highest content of big HuangZhong ripe for has the ownership of the 24 of chromatographic peak of gallic acid, and five kinds of free anthraquinone （rhubarb acid, emodin, emodin armour etber, aloe e- modin, rhubarb phenol） in cooked the ingredients in rhubarb supreme; In life with 4 ＂the film by the phenyl-2-D ketone-4 ＂O a p a D a （6 ＂a gallic exception base） a glycosidase emodin, 8 a 0 a glycosidase and aloe emodin a 3 a CHZ a O a p a D a glycosidase the highest content of the material composition; Wine rhubarb in the rest of the chemical composition content is the highest. Con- clusion Rhubarb drinks created different temperature and time, provided the rhubarb before and after processing the chemical composition of the prepared is different also, this is the composition of the change of the main factors. Cause rhubarb an- thraquinone nueleoside chemical composition of different degree of lower, but free anthraquinone content but have different de- grees of increase, because of high temperature or long time in the heating.