摘要
目的：建立大黄药材和饮片中番泻苷A和番泻苷B高效液相（HPLC）含量测定方法，探讨炮制对大黄番泻苷成分的影响。方法：采用HPLC法，色谱柱：Kromasil ODS（4.6×250 mm，5μm）；流动相：四氢呋喃-水-醋酸（20∶80∶1.5）；流速：0.8 mL/min；检测波长：350 nm，对大黄药材和饮片进行含量测定。结果：大黄药材番泻苷总量在0.304%-1.450%之间，均值0.892%。生大黄饮片番泻苷总量在0.104%-0.841%之间，均值0.303%，酒大黄饮片番泻苷总量在0.054%-0.374%之间，均值0.186%。结论：大黄药材经过炮制番泻苷有较大损失，生大黄、酒大黄饮片含有番泻苷，熟大黄不含番泻苷。
To explore the processing effect on Sennosides content in Rhubarb, HPLC method is established for quantitatively determining Sennoside B and Sennoside A in Rhubarb and Processed Rhubarb. The amount of Sennosides in Rhubarb between 0. 304% and 1. 450%, in Raw Rhubarb between 0. 104% and 0. 841% , in Wine fried Rhubarb between 0. 054% and 0. 374%. After processing, the content of Seunosides in Rhubarb lost a lot, Raw Rhubarb and Wine fried Rhubarb contain Sennosides, Wine steamed Rhubarb has no Sennosides.
出处
《成都中医药大学学报》
2008年第3期51-53,共3页
Journal of Chengdu University of Traditional Chinese Medicine
基金
科技部863项目"大黄配方颗粒质量标准规范化示范研究"(编号为2001BA701A40-5)
