生大黄、清蒸熟大黄与熟大黄炮制品总黄酮含量的比较研究  

Comparative Study on the Contents of Total Flavonoids Contained in Raw Rhubarb,Steamed and Processed Rhubarb

作　　者：苏华珍 谢臻 魏江存 谭亲友[1] 罗昱澜[1] 钟文 黄冬美 SU Huazhen;XIE Zhen;WEI Jiangcun;TAN Qinyou;LUO Yulan;ZHONG Wen;HUANG Dongmei(Affiliated Hospital of Guilin Medical University,Guilin 541001,China;Guangxi International Zhuang Medicine Hospital)

机构地区：[1]桂林医学院附属医院,广西桂林541001 [2]广西国际壮医医院

出　　处：《西部中医药》2021年第6期28-31,共4页Western Journal of Traditional Chinese Medicine

基　　金：国家自然科学基金(81360524);国家中医药管理局科研三级实验室中(壮)药化学与质量分析实验室[国中医药发2009(21)号];广西自然科学基金(2014GXNSFAA118208);广西中医药大学青年基金项目(2019QN036)。

摘　　要：目的:采用紫外分光光度法对大黄不同炮制品中总黄酮含量进行测定并比较其含量差异,揭示中药炮制前后物质基础的变化规律。方法:采用超声提取法提取大黄不同炮制品中的总黄酮,用比色法测定总黄酮的含量。结果:紫外分光光度法测定大黄不同炮制品总黄酮含量在0.004784~0.09568 mg/mL浓度线性范围内,大黄不同炮制品的总黄酮的含量有差异,或增或减,说明炮制工艺对中药大黄各成分影响不同。结论:紫外分光光度法可测定大黄不同炮制品的总黄酮的含量,该方法可作为大黄及其不同炮制品的质量控制方法。Objective:To determine the contents of total flavonoids in different processed products of rhubarb using ultraviolet spectrophotometry,compare the difference in the contents and reveal the change rule of material basis before and after processing.Methods:Ultrasonic extraction was used to extract total flavonoids from different processed products of Rhubarb,and colorimetric method was used to determine the content of total flavonoids.Results:In the linear range between 0.004784 and 0.09568 mg/mL,the contents of total flavonoids in different processed rhubarb products were different,increased or decreased,indicating that the processing technology had different effects on the ingredients of rhubarb.Conclusion:The content of total flavonoids in different processed products of rhubarb is determined by UV spectrophotometry,and the method could provide the method of quality control for rhubarb and its different processed products.

关 键 词：大黄 总黄酮 紫外-可见分光光度法 质量分析 

分 类 号：R283[医药卫生—中药学]