摘要
目的:探讨不同煎煮方法和煎煮时间对生大黄煎液中主要蒽醌类成分及没食子酸含量的影响。方法:用高效液相色谱法测定生大黄煎液中总的和游离的芦荟大黄素、大黄酸、大黄素、大黄酚、大黄素甲醚及没食子酸含量。色谱柱:Diamonsil C18(250mm×4.6mm,5μm);柱温30℃;流速1mL.min-1;测定蒽醌类成分流动相为甲醇-0.1%磷酸(83∶17),检测波长254nm;测定没食子酸流动相为甲醇-0.01%磷酸(10∶90),检测波长273nm。结果:采用后下和正常煎煮方法,在10～60min内,时间越长,各游离或结合蒽醌衍生物及没食子酸的含量均有不同程度增加。结论:大黄煎液中游离或结合蒽醌含量与泻下作用无直接量效关系。
OBJECTIVE To investigate the influence of different decocting time and method on the content of anthraquinone and gallic acid in rhubarb decoction. METHODS The contents of total and free aloeemodin, rhein, emodin, ehrysophanol, physcion and gallic acid in different rhubarb decoction were determined by HPLC. Diamonsil C18 （250mm×4.6mm,5μm） column was applied. The column temperature was set up at 30 ℃ and the flow rate was 1.0 mL·min^-1. The mobile phase was a mixed liquid with MeOH-0. 1% H3 PO4 （83： 17） and the detection wavelength was 254 nm for anthraquinones. The mobile phase was a mixed liquid with MeOH-0. 01 % H3 PO4 （10 ： 90） and the detection wavelength was 273 nm for gallic acid. RESULTS The changes of decocted ratio of free and combined anthraquinones and gallic acid rose in different extent during from 10 to 60 rain. CONCLUSION The contents of free and combined anthraquinoneses in rhubarb decoction haven＇t direct relationship with decantation.
出处
《中国医院药学杂志》
CAS
CSCD
北大核心
2010年第4期283-286,共4页
Chinese Journal of Hospital Pharmacy
基金
湖南省卫生厅科技计划项目(编号:B20090013)
关键词
生大黄
煎煮方法
煎煮时间
游离蒽醌
结合蒽醌
没食子酸
rhubarb
decocting methods
decocting time
free anthraquinone
combined anthraquinone
gallic acid
