不同加工方法对掌叶大黄中蒽醌类和酚酸类成分的影响△

目的:比较熏法、晾法、晒法和烘法对大黄蒽醌类、酚酸类成分的影响,为大黄药材、饮片加工提供依据。方法:采用HPLC分别测定蒽醌类成分、酚酸类成分的含量;并以聚类分析评价。结果:加工方法对大黄中大黄蒽醌类、酚酸类成分有明显影响,传统的熏法中蒽醌类成分含量最高,晾法次之,均可达到《中国药典》的规定,晒法和烘法加工的质量次。结论:熏法推广受到限制,晾法是目前适宜的加工方法。

Influence on Content of Anthraquinones,Phenolic Acids by Different Processing Methods in Rhubarb

Objective:To compare the influences on anthraquinone and phenolic acids in Rhubarb by the different processing technologies,such as drying by smoke,by air,by sunshine and by fire.Methods:HPLC were used to determinate the content of anthraquinones,phenolic acids.Cluster analysis was used to evaluate the quality of processed products.Results:Different processing methods had important influence on content of anthraquinones and phenolic acids in Rhubarb.The processed products of drying by smoke has the highest contents of anthraquinone.The products of drying by air was behind.They can all achieve the standard of Ph.C.The products processed of drying by sunshine method and by fire had poor quality.Conclusion:Compaire with the processed technology of drying by smoke,the technology of drying by air was easier to promotion.