两种溶剂提取大黄蒽醌类成分的变化  

Study on effect of water and alcohol extracting process to anthraquinone content in Rhubarb

作　　者：王洪志[1] 乔晓莉[1] 刘勇[1] 李婉晴[1] 

机构地区：[1]天津市南开医院,天津300100

出　　处：《天津药学》2014年第1期1-4,共4页Tianjin Pharmacy

摘　　要：目的:考查以热水(100℃,即水煎煮后下)和乙醇为提取溶剂对大黄蒽醌类成分提取的影响。方法:采用高效液相色谱法,以芦荟大黄素、大黄酸、大黄素、大黄酚、大黄素甲醚5种成分含量之和为指标,考查不同时间热水和不同浓度乙醇煎煮大黄蒽醌类成分的变化。结果:以热水提取时,煎煮25 min大黄游离型蒽醌和总蒽醌含量最高;乙醇提取时,50%乙醇煎煮35 min总蒽醌和结合型蒽醌含量最高。结论:大黄热水煎煮以25 min为宜,而醇提以50%乙醇提取35min为宜,总蒽醌转移率分别达到38%和48%。Objective ： To study the effect of water（ 100 ~C ） and alcohol extracting process to anthraquinone content in Rhubarb. Methods： HPLC method was used to determine the contents of Aloe - emodin, Rhein, Rheum emodin, Chrysophanol and Physcion, choosing hot water and different concentration of alcohol as the solvent, to investigate the content of total, conjugated, and nomadic anthraquinone under different extracting time. Results ： The content of total and nomadic anthraquinone were highest when extracted 25 minutes by hot water, while ethanol was used as solvent, 50% of ethanol extracted 35 minutes were the best conditions. Conclusion： 25 minutes was the suitable extracting time for decoction of Rhubarb by hot water, and 50% alcohol, extracting 35 minutes were proper ethanol extracting conditions, and the transfer rate of total anthraquinone reached 38% and 48% respectively.

关 键 词：大黄 蒽醌类成分 水提 醇提 

分 类 号：R927.1[医药卫生—药学]