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目的:探讨酒蒸法炮制对铨水大黄5种游离蒽醌的变化规律,为产地加工熟大黄炮制方法的确定打下基础。方法:采用HPLC方法,色谱柱为Kromasil-C18(4.6 mm×250 mm,5μm),柱温30℃,流速1.0 mL·min-1,流动相为甲醇-0.1%磷酸(81∶19),检测波长254 nm。比较5种游离蒽醌成分含量。结果:酒蒸法炮制使铨水大黄中游离蒽醌含量增加,其中酒蒸10 h时游离蒽醌含量比生品增加72%。结论:酒蒸法炮制对铨水大黄质量有显著影响,其中酒蒸10 h铨水大黄其外观性状符合传统熟大黄要求,是合理的工艺技术参数。
Objective: To study the change rule of 5 kinds of free saponins of Radix Paeoniae Rupr. By the method of wine-steaming, and to lay a foundation for the determination of processing method of cooked rhubarb. Methods: HPLC method was used. The chromatographic column was Kromasil-C18(4.6 mm×250 mm, 5μm), the column temperature was 30°C, the flow rate was 1.0 mL·min-1, and the mobile phase was methanol-0.1% phosphoric acid (81∶19). Wavelength 254 nm. Comparing the contents of five free hydrazine components. RESULTS: The content of free hydrazine in the rhubarb was increased when the wine was steamed, and the content of free hydrazine increased by 72% when the wine was steamed for 10 h. Conclusion: The process of wine steaming has a significant effect on the quality of Rheum rhaponticum. The appearance of Rhubarb Rhubarb, which is distilled for 10 hours, is in line with the requirements of traditional Rhubarb. It is a reasonable technical parameter.