摘要
目的:分析煎煮时间、煎煮方法对大黄蒽醌提取率的影响。方法:分别实施传统煎煮方法和双颈烧瓶回流法提取大黄蒽醌,于煎煮5、10、15、20、30、40、50、60 min时检测大黄蒽醌含量。观察大黄粗粉与大黄饮片传统煎煮法、双颈烧瓶回流法蒽醌提取率变化。结果:大黄粗粉煎煮5、10、15、20、30、40 min,双颈烧瓶回流法总蒽醌提取率高于传统煎煮方法。大黄粗粉煎煮5、10、15、40 min时,双颈烧瓶回流法游离蒽醌提取率高于传统煎煮方法;煎煮30 min时,传统煎煮方法游离蒽醌提取率高于双颈烧瓶回流法。大黄饮片煎煮5、10 min时,传统煎煮法与双颈烧瓶回流法总蒽醌提取率一致;煎煮15、30 min时,游离蒽醌提取率一致或接近;煎煮5、10 min时,传统煎煮法游离蒽醌提取率高于双颈烧瓶回流法;煎煮20、40 min时,双颈烧瓶回流法游离蒽醌提取率高于传统煎煮法;煎煮15、30、40 min时,双颈烧瓶回流法总蒽醌提取率高于传统煎煮法;煎煮20 min时,传统煎煮法总蒽醌提取率高于双颈烧瓶回流法。结论:受煎煮时间、工艺方法的影响,大黄总蒽醌、游离蒽醌提取率在煎煮过程中存在动态变化。
Objective:To analyze the effect of decoction time and method on the extraction rate of anthraquinones from rhubarb.Methods:Traditional decoction and double-neck flask reflux methods were used to extract anthraquinones from rhubarb.The anthraquinone content was measured at 5,10,15,20,30,40,50,and 60 minutes of decoction.Changes in the extraction rate of anthraquinones from rhubarb coarse powder and sliced rhubarb were observed using traditional decoction and double-neck flask reflux methods.Results:For rhubarb coarse powder,the total anthraquinone extraction rate was higher with the double-neck flask reflux method than with the traditional decoction method at 5,10,15,20,30,and 40 minutes.The free anthraquinone extraction rate was higher with the double-neck flask reflux method at 5,10,15,and 40 minutes,but higher with the traditional decoction method at 30 minutes.For sliced rhubarb,the total anthraquinone extraction rates were the same for both methods at 5 and 10 minutes.The free anthraquinone extraction rates were consistent or similar at 15 and 30 minutes.The free anthraquinone extraction rate was higher with the traditional decoction method at 5 and 10 minutes,but higher with the double-neck flask reflux method at 20 and 40 minutes.The total anthraquinone extraction rate was higher with the double-neck flask reflux method at 15,30,and 40 minutes,but higher with the traditional decoction method at 20 minutes.Conclusion:The extraction rates of total and free anthraquinones from rhubarb exhibit dynamic changes during decoction,influenced by decoction time and method.
作者
石斌蕊
Shi Binrui(Department of Pharmacy,Beijing Huairou Hospital of Traditional Chinese Medicine,Beijing 101400,China)
出处
《中外医药研究》
2025年第5期3-5,共3页
JOURNAL OF CHINESE AND FOREIGN MEDICINE AND PHARMACY RESEARCH
关键词
大黄
蒽醌类成分
中药煎煮
Rhubarb
Anthraquinones
Traditional Chinese medicine decoction
