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目的建立大黄5种饮片中4′-羟基苯基-2-丁酮-4-′O-β-D-(6-″O-桂皮酰基)葡萄糖苷的含量测定方法,探讨该成分在大黄不同饮片中的变化规律。方法采用高效液相色谱法,Zorbax EclipseXDB,5μm,C18色谱柱,流动相为甲醇-1%冰醋酸溶液(49∶51);检测波长280 nm,流速为1.0 mL/m in。结果大黄5种饮片中均可检测到该成分,其中以醋大黄含量最高,约为生大黄的1.4倍,大黄炭含量最低,与生片相比降低了81%。结论不同的炮制工艺对大黄中4′-羟基苯基-2-丁酮-4′-O-β-D-(6-″O-桂皮酰基)葡萄糖苷的含量有不同的影响,随着炮制程度的加剧,该成分的下降幅度也随之增加。
OBJECTIVE To establish a method for the determination of 4’-hydroxyphenyl-2-butanone-4-’O-β-D- (6- “O-cinnamoyl) glucoside in five kinds of Pieces of rhubarb (HPLC), Zorbax EclipseXDB, 5μm, C18 column.The mobile phase consisted of methanol-1% acetic acid solution (49:51), the detection wavelength was 280 nm and the flow rate was 1.0 mL / m in rhubarb.The results showed that the content of Rhubarb was the highest, about 1.4 times higher than that of Rhubarb, and the content of rhubarb was the lowest, which was 81% lower than that of green sheet.Conclusion Different processing techniques The content of 4’-O-β-D- (6- ”O-cinnamoyl) glucoside in rhubarb had different effects on the content of The decline in composition also increases.