基于主成分分析的不同初加工方法大黄的蒽醌及酚酸类成分比较研究

该实验目的是对10种不同初加工方法的大黄药材中的蒽醌类及酚酸类成分进行比较研究，探索大黄产地加工方法对成分的影响。利用HPLC同时测定芦荟大黄素、大黄酸、大黄素、大黄酚、大黄素甲醚、没食子酸、儿茶素7个主要成分含量，利用紫外分光光度法测定了总酚酸含量。采用SPSS软件进行了主成分分析，利用主成分得分进行大黄评分评级。不同的初加工方法大黄药材总蒽醌类成分含量变化呈现一定的规律性，大黄采收后是否趁鲜切制以及如何干燥，直接影响其有效成分蒽醌及酚酸的含量。结果表明奉节产大黄烘干大块干货评分最高，支根总蒽醌和酚酸均比主根含量高，水润过程产生提高蒽醌类物质含量及降低酚酸类物质含量作用。

Comparision of contents of anthraquinones and phenolic acids compounds in different processed products from Rheum officinale by principal component analysis

The aim of this study is to compare the contents of five types of anthraquinones which mainly includes chrysophanol, physcion, emodin, rhein and physcion and phenolic acids in ten different processed products from Rheum officinale, and to investigate the effect of different initial processing method on the contents of anthraquinones and phenolic acids. Principal component analysis (PCA) was carried out by SPSS software to evaluate the quality of different processed products from Rh. officinale. In conclusion, the contents of anthraquinones in different processed products from Rh. officinale assume the certain regularity. Whether fresh-cut Rheum officinale Bail and how to dry it are derectly effect the contents of anthraquinones and phenolic compounds. The content of anthraquinones in rheum officinale of drying is obviously higher than smudging, and was more abundant in branch root than tap roots. Rh. officinale of drying which growed in Fengjie gained the highest score in PCA. Meanwhile, the procedure of wetting also help to increase the content of anthraquinones and decrease the content of phenolic acids.