大黄炮制后化学组分转移规律研究  

Analysis on Change Law of Main Chemical Constituents of Rhubarb After Processing

作　　者：李会芳[1] 孙琴[2] 王伽伯[3] 金城[3] 肖小河[3] 

机构地区：[1]山西中医学院,山西太原030024 [2]泸州医学院,四川泸州646100 [3]解放军第三○二医院全军中药研究所,北京100039

出　　处：《山西中医学院学报》2011年第6期14-17,共4页Journal of Shanxi College of Traditional Chinese Medicine

基　　金：科技部"十一五"科技支撑计划(2006BAI08B03)

摘　　要：目的:研究大黄炮制后主要化学组分的变化规律。方法:采用UPLC法检测大黄中蒽醌类成分,采用比色法检测鞣质含量。结果:大黄不同炮制品中蒽醌类成分和鞣质的含量有差异,游离蒽醌:熟大黄>酒大黄>生大黄>大黄炭;结合蒽醌:生大黄>酒大黄>熟大黄>大黄炭;鞣质:生大黄>酒大黄>熟大黄>大黄炭。结论:大黄炮制后主要化学组分的含量和量比关系都发生了较大变化。Objective：To study change law of main chemical constituents of rhubarb after processing.Method：Anthraquinone content was detected by UPLC,tannic content was detected by spectrophotometry.Result：The sequence of anthraquinone content in four kinds of processed product of rhubarb was found as follows：steamed rhubarbalcohol-processed rhubarbcrude rhubarbcarbonized rhubarb.The sequence of conjugated anthraquinone content in four kinds of processed product of rhubarb was found as follows：crude rhubarbalcohol-processed rhubarbsteamed rhubarbcarbonized rhubarb.The sequence of tannins content in four kinds of processed product of rhubarb was found as follows：crude rhubarbalcohol-processed rhubarbsteamed rhubarbcarbonized rhubarb.Conclusion：After processing content and proportion of main chemical constituents of rhubarb were changed.

关 键 词：大黄 炮制 蒽醌 鞣质 

分 类 号：R283[医药卫生—中药学]