药味配伍对小承气汤中蒽醌类衍生物溶出率的影响

目的：研究药味配伍对小承气汤中有效成分蒽醌类衍生物溶出率的影响。方法：用薄层层析－紫外分光光度法测定了大黄及大黄与不同药物配伍组水煎液中游离蒽醌及结合型蒽醌的含量。结果：测定数据经统计检验显示,与大黄水煎液相比合煎方中结合型大黄酸及游离大黄素含量变化不显著,其余各配伍组水煎液中游离蒽醌、结合型蒽醌含量变化均极显著（Ｐ〈０．０２,Ｐ〈０．０２,Ｐ〈０．００１）。结论：各种配伍药材对不同的蒽醌类成分产生的影响不同。

Influences of Adjuvants in the Recipe of Xiaochengqitang on the Dissolution of Anthraquinones from Medicinal Rhubarb into the Decoction

Xiaochengqitang (XCQT) is a decoction of the traditional Chinese recipe containing Radix et Rhizoma Rhei Baill as the "Sovereign" supplemented by Cortex Magnoliae Officinalis and Fructus Aurantii Immaturus as its "subo rdina tes" . The influences of the "subordinates" on the dissolution of free and conjugated anthraquinones from rhubarb in the decoction were determined by assaying the contents of rhein, emodin and anthraquinones, either free or conjugated, with TLC-UV spectrophotometry on 5 samples of different combinations(decoctions of the XCQT as a whole, rhubarb alone, rhubarb plus the stem bark of magnolia, rhubarb plus immature bitter orange and a mixture of separately decocted rhubarb, magnolia and bitter orange). results of the study showed that, besides the contents of free emodin and conjugated rhein in XCQT, which showed no statistical significant differences as compared with thedecoction of rhubarb alone, all the other free and conjugated anth raquinones in decoctions of variouscombinations showed markedly significant differences(with P<0.02, P < 0. 01 and P < 0. 001 as compared with the decoction of rhubarb alone). These results showed that different "subordinates" in the recipe showed different degrees of influence on the dissolution of the active principle in the decoction.