3种大黄饮片在贮存过程中5种蒽醌成分的含量变化

李佳; 李红磊; 许珊

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3种大黄饮片在贮存过程中5种蒽醌成分的含量变化

更新时间：2024-01-04

- 3种大黄饮片在贮存过程中5种蒽醌成分的含量变化
- Study on Change of Content of Five Kind of Anthraquinone in Rhubarb,Rhubarb Atir-fried with Wine and Rhubarb Steamed with Wine During Storage
- 中国实验方剂学杂志 2011年17卷第10期页码：94-96
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- 纸质出版日期：2011
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李佳, 李红磊, 许珊. 3种大黄饮片在贮存过程中5种蒽醌成分的含量变化[J]. 中国实验方剂学杂志, 2011,17(10):94-96.

LI Jia, LI Hong-lei, XU Shan. Study on Change of Content of Five Kind of Anthraquinone in Rhubarb,Rhubarb Atir-fried with Wine and Rhubarb Steamed with Wine During Storage[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(10): 94-96.
李佳, 李红磊, 许珊. 3种大黄饮片在贮存过程中5种蒽醌成分的含量变化[J]. 中国实验方剂学杂志, 2011,17(10):94-96. DOI：

LI Jia, LI Hong-lei, XU Shan. Study on Change of Content of Five Kind of Anthraquinone in Rhubarb,Rhubarb Atir-fried with Wine and Rhubarb Steamed with Wine During Storage[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(10): 94-96. DOI：

摘要

目的: 分析生大黄、酒大黄和熟大黄3种大黄饮片在贮存中过程中5种蒽醌成分的含量变化。方法: 采用超高效液相色谱仪

分别对贮存1

9和12月的生大黄、酒大黄和熟大黄中的芦荟大黄素、大黄酸、大黄素、大黄酚和大黄素甲醚含量进行检测。结果: 检测的5种蒽醌成分在3种大黄饮片的贮存过程中均呈明显的下降趋势

其中以大黄酚和大黄素甲醚含量下降最为明显。3种饮片中熟大黄的蒽醌成分含量下降较小

而酒大黄的蒽醌成分含量下降最为明显。结论: 大黄饮片在贮存过程中蒽醌成分下降明显。炮制工艺的不同对大黄饮片贮存中蒽醌成分含量变化有影响。

Abstract

Objective: To investigate the changes of the contents of five kinds of anthraquinone in rhubarb

rhubarb stir-fried with wine(W- rhubarb)and rhubarb steamed with wine(S- rhubarb)during storage. Method :The content of aloe-emodin

emodic acid

emodin

chrysophanol and rheochrysidin was determinated by UPLC in rhubarb

W- rhubarb and S- rhubarb at 1

12 month storage. Result: The content of five kinds of anthraquinone was all decreased.Chrysophanol and rheochrysidin were decreased obliously.The content of anthraquinone in S- rhubarb was lower than these of other. Conclusion: The content of anthraquinone in rhubarb obviously decreased during storge. Process method had effects on the contents of anthraquinone in rhubarb.

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