摘要
目的建立大黄及其炮制品中没食子酸含量的测定方法,考察大黄在不同方法炮制过程中没食子酸含量的变化情况。方法采用HPLC法测定大黄及其炮制品中没食子酸的含量,色谱柱:DiamonsilC18(250mm×4.6mm,5μm);流动相:甲醇-0.01%磷酸(10∶90);流速:1mL·min-1;柱温:30℃;检测波长:273nm。结果大黄不同炮制品中没食子酸含量与生品比较有较大差异,酒大黄(酒炙)中没食子酸含量下降,熟大黄(酒蒸、酒炖)、大黄炭中没食子酸含量增加。结论不同的炮制工艺对大黄中没食子酸的含量有一定影响。
Objective To establish a HPLC method for the determination of gallic acid in Radix et Rhizoma Rhei and to study the changes of gallic acid content in Radix et Rhizoma Rhei during processing. Methods HPLC method was used to detect gallic acid content. Diamonsil C18（250mm×4.6mm,5μm） column was used, and the mobile phase was a mixed liquid of MeOH - 0. 01% H3PO4（10： 90）. The column temperature was set up at 30 ℃ , the flow rate was 1 mL· min^-1, and the detecting wave - length was 273 nm. Results There were obvious differences of gallic acid content between the crude herbal material and different kinds of processed products of Radix et Rhizoma Rhei. The content of gallic acid was decreased in Radix et Rhizoma Rhei prepared by wine, but was increased in Radix et Rhizoma Rhei prepared by steaming with wine and by stewing with wine, and in charred Radix et Rhizoma Rhei. Conclusion The different processing methods have certain effect on the content of gallic acid in Radix et Rhizoma Rhei.
出处
《中药新药与临床药理》
CAS
CSCD
2008年第6期477-479,共3页
Traditional Chinese Drug Research and Clinical Pharmacology
关键词
大黄
炮制
高效液相色谱法
没食子酸
含量测定
Radix et Rhizoma Rhei
Preparing
HPLC
Garlic acid
Content determinaiton
