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目的:对大黄5种不同饮片中2个蒽醌苷类成分的含量进行比较研究。方法:HPLC同时测定芦荟大黄素-8-O-β-D-葡萄糖苷和大黄酸-8-O-β-D-葡萄糖苷的含量,Agilent TC-C18(2)柱,流动相乙腈-1%冰醋酸溶液(20∶80),检测波长410 nm,流速1.0 mL.min-1,柱温35℃。结果:2个成分的线性关系较好(r>0.999 8),测定范围分别为0.017 44~0.348 8,0.084~1.68μg,平均回收率分别为97.82%,97.87%。结论:大黄炮制过程中2个蒽醌苷类成分含量发生了明显变化,生片、酒片、醋片的含量没有显著性差异,熟片、炭片含量较生品下降明显,大黄不同饮片蒽醌苷类成分含量变化呈现一定的规律性。
Objective: To compare the content of two anthraquinone glycosides in five different pieces of rhubarb. Methods: The contents of aloe-emodin-8-O-β-D-glucoside and rhein-8-O-β-D-glucoside were determined by HPLC. The mobile phase consisted of acetonitrile-1 % Glacial acetic acid solution (20:80), detection wavelength 410 nm, flow rate 1.0 mL.min-1, column temperature 35 ℃. Results: The linear relationship between the two components was good (r> 0.999 8). The determination ranges were 0.017 44-0.348 8 and 0.084-1.68 μg, respectively. The average recoveries were 97.82% and 97.87%, respectively. Conclusion: The contents of two anthraquinone glycosides in Rhubarb were significantly changed during the rhubarb processing. There was no significant difference in the contents of green tea, wine and vinegar, but the content of cooked and charcoal was significantly lower than that of raw rhubarb. The contents of quinone glycosides showed a certain regularity.