大黄不同饮片中4′-羟基苯基-2-丁酮-4′-O-β-D-(6″-O-桂皮酰基)葡萄糖苷的含量比较  

Quantitative comparison of 4-(4-hydroxyphenyl)-2-butanone-4′-O-β-D-(6″-O-cinnamoyl)-glucopyranoside in different decocting pieces of Dahuang(Radix et Rhizoma Rhei)

作　　者：李丽[1] 张村[1] 肖永庆[1] 于定荣[1] 麻印莲[1] 田国芳[1] 王云[1] 黄文倩[1] 

机构地区：[1]中国中医科学院中药研究所,北京100700

出　　处：《北京中医药大学学报》2011年第7期475-477,共3页Journal of Beijing University of Traditional Chinese Medicine

基　　金：国家自然科学基金重点项目(No.30730111);国家科技重大专项项目(No.2009ZX090301-005-03)

摘　　要：目的建立大黄5种饮片中4′-羟基苯基-2-丁酮-4-′O-β-D-(6-″O-桂皮酰基)葡萄糖苷的含量测定方法,探讨该成分在大黄不同饮片中的变化规律。方法采用高效液相色谱法,Zorbax EclipseXDB,5μm,C18色谱柱,流动相为甲醇-1%冰醋酸溶液(49∶51);检测波长280 nm,流速为1.0 mL/m in。结果大黄5种饮片中均可检测到该成分,其中以醋大黄含量最高,约为生大黄的1.4倍,大黄炭含量最低,与生片相比降低了81%。结论不同的炮制工艺对大黄中4′-羟基苯基-2-丁酮-4′-O-β-D-(6-″O-桂皮酰基)葡萄糖苷的含量有不同的影响,随着炮制程度的加剧,该成分的下降幅度也随之增加。Objective To establish a method for quantitative determination, and study the regular changes of 4-（ 4-hydroxyphenyl ）-2-butanone-4′-O-β- D-（6″-O-cinnamoyl） -glucopyranoside in 5 kinds of decocting pieces of Dahuang （Radix et Rhizoma Rhei）. Methods The HPLC procedure was performed on the chromatographic column of Zorbax Eclipse XDB C18 （5 μm）, and the mobile phase was methanol-0. 1% acetic acid solution （49：51 ） in gradient elution. The detection wavelength was 280 nm and the flow velocity was 1.0 mL/min. Results 4-（ 4-hydroxyphenyl ）-2-butanone-4′-O-β- D-（6″-O-cinnamoyl）-glucopyranoside was detected from 5 kinds of decocting pieces of Dahuang, and the content of which was the highest in vinegar-roasted Dahuang （ 1.4 times higher than that in crude Dahuang）, and lowest in charred Dahuang （declined about 81 percent than that in crude Dahuang）. Conclusion Different processing techniques have different influences on the content of 4-（ 4-hydroxyphenyl ）-2-butanone-4′-O-β- D-（6″-O-cinnamoyl）-glucopyranoside in Dahuang, and the decline range of the content will increases as processing degree aggravates.

关 键 词：大黄 饮片 4′-羟基苯基12-丁酮-4′-O-β-D-(6″-O-桂皮酰基)葡萄糖苷 含量测定 

分 类 号：R284.2[医药卫生—中药学]