比较大黄浸渍和煎煮两种不同提取方法过程中蒽醌类成分的含量变化

To Compare the Contents of Anthraquinones in 2 Different Treatments of Rhubarb Soaking and Decocting

目的观察蒽醌类成分的含量变化在大黄浸渍和煎煮2种不同提取方法过程中的含量变化。方法测定浸渍法、煎煮法以及不同提取时间所得提取液中游离蒽醌以及结合蒽醌的含量变化,采用高效液相色谱法,检测对象为蒽醌成分5种包括大黄素,芦荟大黄素等。结果煎煮法得到的总游离型蒽醌、结合型蒽醌以及蒽醌类成分总含量比浸渍法明显偏高,2种处理方法对应的游离型蒽醌的含量随时间变化基本稳定,结合型蒽醌的含量在煎煮和浸渍过程中随着处理时间延长均有所下降。结论大黄浸渍和煎煮2种不同处理过程中蒽醌类成分的含量变化明显。

Objective To compare the contents of anthraquinones in 2 different treatments of rhubarb soaking and decocting. Methods 5 kinds of anthraquinone in rhubarb and aloe emodin, emodin as detection object, using HPLC determination of different extraction process （impregnation method, boiling method） and dif-ferent extraction time the extraction liquid and free anthraquinone anthraquinone content change. Results The total free anthraquinone and decocting method to get the combined anthraquinone and total anthraquinone con-tent is significantly higher than the impregnation method, the content of free anthraquinone corresponding to the 2 kinds of processing methods of variation with time of basic stability, combined with the content of an-thraquinone in the process of decocting and dipping in with the treatment time decreased. Conclusion The con-tent of anthraquinones in rhubarb was significantly different in 2 different treatments.