大黄不同炮制品煎煮时间对5种蒽醌类化合物含量影响

The effect of the contents of five anthraquinones in different Rhubarb decoction

目的建立高效液相法系统测定生大黄、熟大黄、酒大黄和大黄碳煎煮时间对蒽醌类主要成分含量的影响,为临床使用和实验研究提供科学依据。方法不同炮制品大黄后下,水煎煮液分析采用C18色谱柱(ZORBAX,250 mm×4.6 mm,5μm);流动相甲醇-水(含0.15%磷酸),等度洗脱;流速1min/mL;检测波长254nm;柱温30℃。结果炮制后的大黄煎煮溶出的5种蒽醌类化合物含量均比生大黄低,生大黄、酒大黄、大黄碳煎煮出的蒽醌类成分含量与煎煮时间呈正向关系,熟大黄在10min时各成分含量达到最大。结论测定方法和结果稳定可靠,可为大黄后续的研究提供科学依据。

Objective To establish a high performance liquid chromatography(HPLC) method to systematically determine the effects of carbon decoction time of raw, cooked, wine and Rhubarb on the contents of anthraquinones, so as to provide scientific basis for clinical use and experimental research. Methods After Rhubarb was processed, the decoction was analyzed by C18 chromatographic column(ZORBAX, 250 mm x 4.6 mm, 5 um);mobile phase methanol-water( 0.15% phosphoric acid) was eluted equivalently;flow rate was 1 min/mL;detection wavelength was 254 nm;column temperature was 30 C.Results The contents of five anthraquinones in decocted Rhubarb were lower than those in raw Rhubarb, and the contents of anthraquinones in decocted Rhubarb, wine Rhubarb and Rhubarb were positively correlated with decocting time. The contents of each component in cooked Rhubarb reached the maximum at 10 minutes.Conclusion The method and results are stable and reliable, which can provide scientific basis for the follow-up study of Rhubarb.