大黄趁鲜切制过程中颜色与蒽醌类成分的变化研究  

Study on the changes of color and anthraquinones in fresh cutting process of Rhei Radix et Rhizoma

作　　者：辛二旦 王临艳[3] 司昕蕾 牛江涛[1,2] 张育贵 张淑娟 吴红伟 李东辉 李越峰 XIN Erdan;WANG Linyan;SI Xinlei;NIU Jiangtao;ZHANG Yugui;ZHANG Shujuan;WU Hongwei;LI Donghui;LI Yuefeng(University of Traditional Chinese Medicine of Gansu,Lanzhou Gansu 730000,China;Key Laboratory of Standard and Quality of Chinese Medicine Research of Gansu,Lanzhou Gansu 730000,China;Gansu Provincial Maternity and Child-care Hospital,Lanzhou Gansu 730000,China)

机构地区：[1]甘肃中医药大学,甘肃兰州730000 [2]甘肃省中药质量与标准研究重点实验室,甘肃兰州730000 [3]甘肃省妇幼保健院,甘肃兰州730000

出　　处：《中兽医医药杂志》2020年第2期45-49,共5页Journal of Traditional Chinese Veterinary Medicine

基　　金：国家自然科学基金资助项目(81960713);甘肃中医药大学研究生创新基金(CX2019-16);自然科学基金创新基地和人才计划项目(18JR3RA197);甘肃省中药质量与标准研究重点实验室开放基金(ZYZL18-008)。

摘　　要：比较大黄趁鲜切制过程中含水量、干燥温度对大黄颜色和蒽醌类成分的影响,分析大黄颜色和蒽醌类成分的相关性,为大黄趁鲜切制饮片的质量评价提供参考。采用RALK7色标卡对大黄不同饮片进行颜色评定,并采用HPLC同时测定大黄饮片中5种游离蒽醌及6种结合蒽醌的含量,对比分析大黄趁鲜切制颜色变化过程中蒽醌类成分的变化及规律。结果表明,大黄趁鲜切制时,随着含水量的降低,大黄切面颜色由深变浅,粉末由浅变深,蒽醌类成分的含量逐渐升高;随着温度的升高,大黄颜色逐渐加深,蒽醌类成分的含量呈现先升高后降低的趋势。说明大黄趁鲜切制时含水量和干燥温度对大黄颜色和蒽醌类成分的含量具有一定影响,且存在一定的相关性。To compare the fresh cutting process of Rhei Radix et Rhizoma water content,drying temperature on the color and anthraquinone components,to analyze the color and anthraquinone components of the correlation,and provide reference for the quality evaluation of Rhei Radix et Rhizoma fresh cutting system. To use RALK7 color standard cardto evaluate the colors of different decoctionpieces of Rhei Radix et Rhizoma,and use HPLC to determine simultaneously the content of 5 kinds of free anthraquinones and 6 kinds of combined anthraquinones in the decoction pieces of Rhei Radix et Rhizoma,and the changes and rules of anthraquinones in the process of fresh cutting color change were compared and analyzed. When making fresh them,with the decrease of water content,the color of Rhei Radix et Rhizoma cut surface changed from dark tolight,powder changed from light to dark,and the content of anthraquinones gradually increased. With the increase of temperature, the color gradually deepened, and the content of anthraquinones increased first and then decreased. The moisture content and drying temperature of Rhei Radix et Rhizoma during fresh cutting had effects on the color of rhubarb and the content of anthraquinones.

关 键 词：大黄 趁鲜切制 颜色 蒽醌衍生物 相关性 

分 类 号：S853.72[农业科学—临床兽医学]