Determination of Total Anthraquinone and Free Anthraquinone in Different Processed Products of Rhubarb  

作　　者：Bing WU Jinhua LIU Meiyuan LU Chao ZENG Tingting MO 

机构地区：[1]Liuzhou Hospital of Traditional Chinese Medicine, Liuzhou 545001, China [2]The First Affiliated Hospital of Guangxi University of Chinese Medicine, Nanning 530023, China [3]Guangxi Food and Drug Evaluation & Inspection Center, Nanning 530029, China

出　　处：《Medicinal Plant》2021年第2期17-20,共4页药用植物：英文版

基　　金：the Training Project of National Traditional Chinese Medicine Characteristic Technology Inheritance Talents(T20184828005,201548160100).

摘　　要：[Objectives]The content of total anthraquinone and 5 free anthraquinones in different processed products of rhubarb were determined.[Methods]Using emodin as the reference,the concentration of 1%magnesium acetate methanol solution was used for color development,and the absorbance was measured at 516 nm wavelength;the mobile phase was methanol-0.1%phosphoric acid(76∶24)aqueous solution,the detection wavelength was set at 256 nm,the flow rate was 1.0 mL/min,the column temperature was 30℃,and the sample size was 10μL.[Results]The content of total anthraquinones in rhubarb was determined by UV spectrophotometry.The linear range was 0.98-23.52μg/mL,R2=0.9993,the average recoveries were 100.12%,99.66%and 99.15%,with RSDs of 1.58%,0.94%and 1.41%,respectively.The linear ranges of emodin,emodin,emodin,chrysophanol and emodin methyl ether were 0.0207-0.414(R2=0.9999),0.1721-3.442(R2=0.9996),0.0203-0.406(R2=0.9999),0.148-2.96(R2=0.9998)and 0.164-3.28(R2=0.9993),respectively.[Conclusions]The contents of total anthraquinones and free anthraquinones in different processed products of rhubarb were determined by UV spectrophotometry and HPLC.The method can be used for quality control of rhubarb and its different processed products.

关 键 词：Rheum L. Total anthraquinone Free anthraquinones High-performance liquid chromatography(HPLC) Ultraviolet-visible spectrophotometry(UV-Vis) 

分 类 号：O62[理学—有机化学]