Optimization of simmering technology of Rheum palmatum from Menghe Medical School and the changes of chemical components after processing
- VernacularTitle:孟河医派大黄煨制工艺优化及炮制后化学成分含量变化研究
- Author:
Jianglin XUE
1
;
Yuxin LIU
1
;
Pei ZHONG
1
;
Chanming LIU
1
;
Tulin LU
2
;
Lin LI
2
;
Xiaojing YAN
3
;
Yueqin ZHU
1
;
Feng HUA
1
;
Wei HUANG
1
Author Information
1. Dept. of Pharmacy，Changzhou Affiliated Hospital of Nanjing University of Chinese Medicine，Jiangsu Changzhou 213003，China
2. School of Pharmacy，Nanjing University of Chinese Medicine，Nanjing 210023，China
3. Changzhou Key Lab for Human Experience Research and Transformation of Menghe Medical School，Changzhou Affiliated Hospital of Nanjing University of Chinese Medicine，Jiangsu Changzhou 213003，China
- Publication Type:Journal Article
- Keywords:
simmered Rheum palmatum;
Rheum palmatum;
analytic hierarchy process;
entropy weight method;
orthogonal
- From:
China Pharmacy
2025;36(1):44-50
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE To optimize the simmering technology of Rheum palmatum from Menghe Medical School and compare the difference of chemical components before and after processing. METHODS Using appearance score， the contents of gallic acid， 5-hydroxymethylfurfural （5-HMF）， sennoside A+sennoside B， combined anthraquinone and free anthraquinone as indexes， analytic hierarchy process （AHP）-entropy weight method was used to calculate the comprehensive score of evaluation indicators； the orthogonal experiment was designed to optimize the processing technology of simmering R. palmatum with fire temperature， simmering time， paper layer number and paper wrapping time as factors； validation test was conducted. The changes in the contents of five anthraquinones （aloe-emodin， rhein， emodin， chrysophanol， physcion）， five anthraquinone glycosides （barbaloin， rheinoside， rhubarb glycoside， emodin glycoside， and emodin methyl ether glycoside）， two sennosides （sennoside A， sennoside B）， gallic acid and 5-HMF were compared between simmered R. palmatum prepared by optimized technology and R. palmatum. RESULTS The optimal processing conditions of R. palmatum was as follows: each 80 g R. palmatum was wrapped with a layer of wet paper for 0.5 h， simmered on high heat for 20 min and then simmered at 140 ℃， the total simmering time was 2.5 h. The average comprehensive score of 3 validation tests was 94.10 （RSD＜1.0%）. After simmering， the contents of five anthraquinones and two sennosides were decreased significantly， while those of 5 free anthraquinones and gallic acid were increased to different extents； a new component 5-HMF was formed. CONCLUSIONS This study successfully optimizes the simmering technology of R. palmatum. There is a significant difference in the chemical components before and after processing， which can explain that simmering technology slows down the relase of R. palmatum and beneficiate it.
