摘要
目的对生、熟药用大黄HPLC指纹图谱进行比较研究,同时考察熟大黄炮制过程中加酒与否对其化学成分的影响。方法采用HPLC色谱法,色谱柱Kromasil C18(250 mm×4.6 mm,5μm),流动相:甲醇—0.1%磷酸水梯度洗脱,检测波长254 nm,柱温35℃,流速1.0 mL/min。结果与生大黄比较,熟大黄有12个色谱峰减弱至极小甚至消失,7个色谱峰明显增大,其中包括5个指标成分峰;熟大黄与无酒熟大黄醇提物指纹图谱相似度极高(0.989)。结论药用大黄经炮制成熟大黄后,化学成分在种类和含量上都发生了明显变化。熟大黄炮制过程中加酒与否对其醇提物中化学成分无影响。
Objective To compare the fingerprints of stewed rhubarb and rhubarb by HPLC and inspect the influence of chemical composition on adding yellowwine or not in the process of preparing the rhubarb. Methods The HPLC fingerprints method was used by the following conditions： a Kromasil C18 （250 mm×4.6 mm, 5μm） with mobile phase in gradient elution composed of methanol and 0.1% phosphoric acid, the detection wavelength 280 nm, the column temperature 35℃, and the flow rate 1.0 mL/min. ResuLt By comparing with rhubarb, 12 chromatographic peaks of stewed rhubarb reduced severely or disappeared, and 7 chromatographic peaks increased visibly including the 5 distinctive chromatographic peaks. The similarity of the fingerprints between stewed rhubarb and rhubarb extracted by methanol was 0.989. Conclusion The variety and content of chemical composition of rhubarb changed evidently after processed to stewed rhubarb. There was no influence for chemical composition extracted by methanol on adding yellowwine or not in the process of preparing the rhubarb.
出处
《现代中药研究与实践》
CAS
2012年第6期29-31,51,共4页
Research and Practice on Chinese Medicines
基金
中医药行业科研专项(201107007)
