不同煎煮方法对大承气汤蒽醌含量的影响  

Study on the influence that different decocting ways assays the anthraquinone in the dachengqi decoction

作　　者：魏惠珍[1] 胡景婷[2] 饶毅[1] 金浩鑫[1] 刘玲[2] 王跃生[1] 

机构地区：[1]中药固体制剂制造技术国家工程研究中心,南昌330006 [2]江西中医学院,南昌330004

出　　处：《江西中医学院学报》2012年第1期27-30,共4页Journal of Jiangxi College of Traditional Chinese Medicine

基　　金：国家重点基础研究发展计划(2010CB530602)

摘　　要：目的:考察四种不同煎煮方法大承气汤中结合蒽醌、游离蒽醌的含量变化,为大承气汤的临床用药提供参考依据。方法:采用HPLC法,测定四种不同煎煮方法所得大承气汤在40-80min中结合蒽醌、游离蒽醌的含量。结果:大黄加入时间、煎煮时间对大承气汤中结合蒽醌、游离蒽醌的含量均有影响。结论:其他饮片煎煮20min后加入大黄的大承气汤中结合蒽醌的含量在四种方法中较高,为其致泻作用提供物质基础。Objecive ：To study the combined anthraquinones and free anthraquinones change of four different decocting ways in dachengqi decoction, provide the reference for the dachengqi decoction. Methods： Determination with combined anthraquinones and free anthra- quinones content of four different decocting ways in dachengqi decoction from 40 to 80min with HPLC. Results ： The combined anthra- quinones content and free anthraquinones content in dachengqi decoction well be affected by the join time and decoction time of rhu- barb. Conclusion： The combined anthraquinones content is higher when the rhubarb under 20 min in dachengqi decoction from 40 to 80min, provide material base for purgative effect.

关 键 词：大承气汤 结合蒽醌 游离蒽醌 含量测定 

分 类 号：R283.1[医药卫生—中药学]