大黄5种饮片指纹图谱色谱峰的归属与比较  

Identification and comparison of constituents in HPLC fingerprint of five Chinese herbal pieces from Rheum palamatum

作　　者：李丽[1] 张村[1] 肖永庆[1] 林娜[1] 刘春芳[1] 逄镇[1] 李桂柳[1] 陈东东[1] 田国芳[1] 

机构地区：[1]中国中医科学院中药研究所,北京100700

出　　处：《中国中药杂志》2009年第13期1668-1671,共4页China Journal of Chinese Materia Medica

基　　金：国家自然科学基金重点项目(30730111)

摘　　要：目的:对大黄不同饮片指纹图谱中色谱峰进行归属,比较各饮片化学成分的变化规律。方法:采用HPLC,甲醇-1%冰醋酸梯度洗脱,比较各饮片以及饮片与药材在280,430 nm下,指纹图谱的变化情况。结果:大黄生、酒、醋片HPLC指纹图谱较相似,均可归属24个色谱峰,熟大黄饮片归属19个色谱峰,大黄炭饮片可归属22个色谱峰。430 nm下,除熟大黄饮片归属7个色谱峰外,其他饮片均可归属出8个色谱峰。结论:大黄生、酒、醋片指纹图谱较相似。熟大黄及大黄炭饮片与生片相比,化学成分的组成及含量变化显著。Objective： To identificate and compare constituents in the HPLC fingerprint of five Chinese herbal pieces from Radix et Rhizoma Rhei. Method： HPLC analysis was carried out with methyl alcohol 1% glacial acetic acid as gradient elution, changes in five Chinese herbal pieces and medicinal material under 280 nm and 430 nm were compared. Result： HPLC fingerprints of the noparched pieces, the liquor and the vinegar roasts pieces were similar, 24 peaks were identified under 280 nm 19 or 22 peaks could be indicated in the braising with liquor and the charring respectively. Under 430 nm, 8 peaks were identified except the braising with hquor. Conclusion： HPLC fingerprints of the no-parched pieces, the liquor and the vinegar roasts pieces are similar while the changes on chemical composition and the content in braising with hquor and the charring are remarkable.

关 键 词：大黄 饮片 指纹图谱 归属 

分 类 号：R284.1[医药卫生—中药学]