清蒸和酒蒸对大黄中9种化学成分的影响分析

Influence of steaming with water and rice-wine on nine components of Rhei Radix et Rhizoma

目的考察清蒸和酒蒸对大黄中9种化学成分含有量变化的影响。方法以酒蒸,水蒸为炮制方法,采用HPLC/PDA测定不同炮制时间饮片中(+)-儿茶素,番泻苷A,番泻苷B,没食子酸,大黄素,大黄酸,大黄酚,大黄素甲醚和芦荟大黄素的量,考察炮制过程中不同时间点9种化学成分量的变化。结果清蒸大黄与酒蒸大黄饮片中9种化学成分的量变化不大。番泻苷A和B的量随炮制时间的增加而降低,在蒸制12 h时间点已检测不到。而(+)-儿茶素,没食子酸,芦荟大黄素、大黄素,大黄酸,大黄酚,大黄素甲醚的量在蒸制0～6 h逐渐升高,在蒸制6～12 h略有降低。结论加热是影响大黄蒸制过程化学成分变化的主要因素。

AIM To study the influence on the changes of nine components contents in steaming Rhei Radix et Rhizoma with water or rice-wine.METHODS HPLC/DAD was used to assay the contents of catechin,sennoside A,sennoside B,gallic acid,rhein,emodin,chrysophanol,physcion and aloe-emodin in Rhei Radix et Rhizoma at processing time intervals.RESULTS There was no diiference of nine components between the water-steamed and the rice-wine-steamed.Sennoside A and B contents decreased with the increase of processing time.Furthermore,sennoside A and B could not be detected in 12 h process time.But the contents of other components almost gradually increased in 6 h intervals and a slight decrease in 6 to 12 h intervals.CONCLUSION The results show that the temperature and the time of the steaming process as the main factors cause the chemical components change.