虎杖不同酒制品大黄素及大黄酸含量比较  

Comparison on Emodin and Rhein Content in Different Wine Processed Products of Rhizoma Polygoni Cuspidati

作　　者：潘莹 江海燕[2] 黄拓[2] 张林丽 

机构地区：[1]广西区人民医院,广西南宁530021 [2]广西中医学院药学院,广西南宁530001

出　　处：《时珍国医国药》2007年第10期2375-2376,共2页Lishizhen Medicine and Materia Medica Research

基　　金：广西自然科学基金资助项目(No.0447077);广西中医学院项目资助(No.Y2004060)

摘　　要：目的探讨酒制对虎杖中大黄素和大黄酸的影响。方法采用高效液相色谱法对其不同酒制品进行含量测定。结果不同酒制品中大黄素含量由高到低的顺序为:酒润品>酒煮品>酒炒品,大黄酸含量则相近。结论不同酒制方法及炮制温度对大黄素含量有一定影响。Objective To investigate the effects of the different wine processing method on the contents of emodin and rhein in Rhizorna Polygoni Cuspidati. Methods The determinations of emodin and rhein were carried out by HPLC. Results The emodin content in Rhizoma Polygoni Cuspidati changed as follows ： sample baked with wet wine 〉 sample baked with boiled wine 〉 sam- ple baked with fried wine. Conclusion The different wine processing methods and temperature have effects on the contents of emodin of Rhizoma Polygoni Cuspidati.

关 键 词：虎杖 炮制 大黄素 大黄酸 高效液相色谱 

分 类 号：R284.1[医药卫生—中药学]