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目的:探讨不同煎煮方法和煎煮时间对生大黄煎液中主要蒽醌类成分及没食子酸含量的影响。方法:用高效液相色谱法测定生大黄煎液中总的和游离的芦荟大黄素、大黄酸、大黄素、大黄酚、大黄素甲醚及没食子酸含量。色谱柱:Diamonsil C18(250mm×4.6mm,5μm);柱温30℃;流速1mL.min-1;测定蒽醌类成分流动相为甲醇-0.1%磷酸(83∶17),检测波长254nm;测定没食子酸流动相为甲醇-0.01%磷酸(10∶90),检测波长273nm。结果:采用后下和正常煎煮方法,在10～60min内,时间越长,各游离或结合蒽醌衍生物及没食子酸的含量均有不同程度增加。结论:大黄煎液中游离或结合蒽醌含量与泻下作用无直接量效关系。
Objective: To investigate the effects of different decoction methods and decocting time on the main anthraquinones and gallic acid content in Radix et Rhizoma Rhei decoction. Methods: The contents of total and free aloe-emodin, rhein, emodin, chrysophanol, physcion and gallic acid in raw rhubarb decoction were determined by high performance liquid chromatography. Column: Diamonsil C18 (250mm × 4.6mm, 5μm); column temperature 30 ℃; flow rate 1mL.min-1; the mobile phase of anthraquinone was methanol-0.1% phosphoric acid Gallic acid mobile phase methanol -0.01% phosphoric acid (10:90), detection wavelength 273nm. Results: The content of free or combined anthraquinone derivatives and gallic acid increased with time after 10 ~ 60min using the method of decoction and normal decoction. Conclusion: There is no direct dose-effect relationship between the content of free anthraquinone in rhubarb decoction and diarrhea.