大黄煎煮提取主要成分含量变化规律研究

Study on Variation Regularity of Main Components in Rhubarb Decocting

目的:对大黄水煎煮提取游离蒽醌、结合性蒽醌和鞣质类成分含量的变化规律进行研究。方法:采用分光光度法,测定大黄不同煎煮时间游离蒽醌、结合蒽醌和鞣质成分的含量。结果:随着大黄煎煮时间的延长,蒽醌类和鞣质成分含量均逐渐增加,120 min左右达峰值。结论:大黄久煎后,结合蒽醌含量较稳定,鞣质含量增加。

Objective： To study the contents of free anthraquinone,bound anthraquinone and tannin in water-coction extract. Methods： The contents of free anthraquinone,bond anthraquinone and tannin in rhubarb were determined by spectrophotometry. Results： The contents of anthraquinones and tannins increased gradually with the prolonging decocting time,and reached the peak in about two hours. Conclusion： The content of bound anthraquinone was stable in long-time decoction of rhubarb with increased tannin.