Change laws of chemical constituents of 5 kinds of Dahuang(Radix et Rhizoma Rhei)decoction pieces
10.3321/j.issn:1006-2157.2009.12.012
- VernacularTitle:大黄5种饮片化学成分的变化规律
- Author:
Li LI
1
;
Cun ZHANG
;
Yong-Qing XIAO
;
Na LIN
;
Chun-Fang LIU
;
Gui-Liu LI
;
Zhen PANG
;
Dong-Dong CHEN
;
Guo-Fang TIAN
Author Information
1. 中国中医科学院中药研究所
- Keywords:
Dahuang(Radix et Rhizoma Rhei);
decoction pieces;
chemical constituents;
change laws
- From:
Journal of Beijing University of Traditional Chinese Medicine
2009;32(12):839-841,845
- CountryChina
- Language:Chinese
-
Abstract:
Objective To compare the changes of HPLC peaks of different kinds of Dahuang(Radix et Rhizoma Rhei)decoction pieces，and discuss the change laws of chemical constituents of these decoction pieces in the processing course.Method The procedure of HPLC fingerprint chromatogram was performed on the column of Zorbax Eclipse XDB-C_(18)(4.6 mm ×250 mm，5μm)，using methanol-glacial acetic acid(1.0%)as gradient elution at the temperature of 30℃，and the mobile phase wag at flow rate of 1.0 mL/min.The detection wavelength was at 280 nm.The changes of peak areag of the same constituent in different decoction pieces were compared in 10 batches of 5 kinds of Dahuang decoction pieces.Result Among 24 identified peaks the content'of gallic acid(1)was the highest，and the content of 5 kinds of free anthraquinone including aloe-emodin(20)，rhein(21)，emodin(22)，chrysophanol(23)and physcion(24)reached the highest in prepared Dahuang.The content of 4'hydroxy-phenyl-2-butanone-4'-O-B-D-(6"-galloyl)一glucopyranoside(6)，emodin 8-O-glucoside(17)and aloe-emodin-3-CH_2-O-β-D-glueosidage(18)were the highest in rude Dahuang and the content of other constituents were the highest in wine-treated Dahuang.Conclusion The main factors influencing the chemical constituents of Dahuang decoction pieces before and after processing include the kinds of excipients，temperature and heating time.The higher temperature or longer heating time will reduce the content of anthraquinone glycosides and increase the content of free anthraquinones in varying degrees.
