大黄5种饮片中没食子酸和儿茶素的含量比较研究  

Comparison of gallic acid and catechin contents in five processed products of Rheum palametum

作　　者：王云[1] 李丽[1] 张村[1] 肖永庆[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》2010年第17期2267-2269,共3页China Journal of Chinese Materia Medica

基　　金：国家自然基金重点项目(30730111);国家综合性中药新药研究开发技术平台(2009ZX09301-005-03)

摘　　要：目的:建立大黄5种饮片中没食子酸和儿茶素的含量测定方法,考察不同炮制方法对鞣质单体含量的影响。方法:采用高效液相色谱法,以梯度洗脱同时测定大黄不同炮制品中没食子酸和儿茶素的含量,选用Zorbax Eclipse XDB-C18柱(4.6 mm×250 mm,5μm);检测波长277 nm;柱温30℃;流速0.9 mL.min-1。结果:大黄酒、醋、熟、炭饮片中没食子酸的含量与生品比较均有不同程度的增加,其中以熟大黄的增加幅度最为显著,质量分数为139.3%。大黄生、酒、醋饮片中儿茶素的含量接近,而熟片和炭片中未检测到。结论:不同的炮制工艺对大黄中没食子酸和儿茶素的含量有较大的影响。Objective： To establish a HPLC method for the determination of gallic acid and catechin in Rheum palametum and to study the changes of gallic acid and catechin content in R.palametum during processing.Method： The contents of gallic acid and catechin were determined simultaneously by HPLC on the Zorbax Eclipse XDB-C18（4.6 mm×250 mm,5 μm）column at 30 ℃ with gradient elution.The flow rate was 0.9 mL·min-1and the detecting wave-length was 277 nm.Result： There were obvious differences in contents of gallic acid and catechin between the crude herbal material and other four kinds of processed products of R.palametum.Compared to crude herbal material,the contents of gallic acid increased evidently increased in the five processed pieces,up to 139.3% in the processed piece of braising with liquor.The contents of catechin were similar to gallic acid in the pieces of vinegar and the liquor sauted,but nearly not founded in the braising with liquor and the charring products.Conclusion： The different processing methods have certain effect on the content of gallic acid and catechin in R.palametum.

关 键 词：大黄 饮片 没食子酸 儿茶素 含量测定 

分 类 号：R284[医药卫生—中药学]