大黄酒炙前后8种成分的含量比较  

Comparison of the Rhubarb and Processed Products on Eight Kinds of Components

作　　者：杨欣文[1] 李俊松[1,2] 吴德康[1] 蔡宝昌[2] 

机构地区：[1]南京中医药大学药学院,江苏南京210046 [2]江苏省中药炮制重点实验室,江苏南京210029

出　　处：《现代中药研究与实践》2012年第3期73-75,共3页Research and Practice on Chinese Medicines

基　　金：江苏省高校自然科学重大项目(10KJA 360038)

摘　　要：目的建立同时测定大黄饮片中8种成分含量的方法,并考察酒炙前后含量变化。方法采用高效液相色谱法测定大黄酒炙前后8种成分的含量。Hedera ODS-2色谱柱(4.6 mm×250 mm,5μm),以乙腈和0.1%醋酸水为流动相进行梯度洗脱,检测波长254nm,柱温30℃,流速1.0 mL·min-1。结果在以上色谱条件下大黄8种成分完全分离,线性关系良好,方法学考察符合要求,RSD值均小于3.0%;大黄酒炙后5种游离蒽醌和没食子酸含量均升高,而番泻苷A和番泻苷B含量有所下降。结论本文所建立的同时测定大黄酒炙前后8种成分的含量测定方法操作简便快速,结果准确可靠,可为大黄进一步质量控制提供方法;同时,大黄酒炙前后8种成分的含量变化也为进一步炮制机理的研究提供依据。Objective To establish the method for content determination of eight components in Rhubarb and investigate the difference of the contents in Rhubarb and its processed products. Methods The eight contents were determined by HPLC method. ODS column was used, the mobile phase were composed of acetonitrile and 0.1% acetic acid solution（ gradient elution） ,the detective wavelength was set at 254nm,the column temperature was 30~C and the flow rate was 1.0mL ~ min-~ Results Eight ingredients were separated on the conditions mentioned a- bove. Linearity, methodology were good and the value of RSD were all below 3.0% ;After ricewine processing,the content of five free anthraquinone and gallic acid in Rhubarb increased~ and the content of Sennoside B and Senno- side A decreased. Conclusion The established determination method for the content of eight components was handy and rapid, its result was accurate and could provide method for further quality control of Rhubarb. Mean- while,the contents change of the components could further provide reference for the processing mechanism.

关 键 词：大黄 酒炙 含量测定 高效液相色谱 

分 类 号：R927.2[医药卫生—药学]