[关键词]
[摘要]
目的 比较彝药蜜酒同制大黄炮制前后17种成分含量变化。方法 采用HPLC法对大黄和蜜酒同制大黄中的没食子酸、儿茶素、表儿茶素、虎杖苷、阿魏酸、番泻苷B、大黄酸-8-O-β-D-葡萄糖苷、番泻苷A、大黄素-1-O-葡萄糖苷、大黄酚-8-O-葡萄糖苷、山柰酚、大黄素-8-O-葡萄糖苷、芦荟大黄素、大黄酸、大黄素、大黄酚、大黄素甲醚17种成分进行定量分析。结果 没食子酸、儿茶素、表儿茶素、虎杖苷、阿魏酸、番泻苷B、大黄酸-8-O-β-D-葡萄糖苷、番泻苷A、大黄素-1-O-葡萄糖苷、大黄酚-8-O-葡萄糖苷、山柰酚、大黄素-8-O-葡萄糖苷、芦荟大黄素、大黄酸、大黄素、大黄酚、大黄素甲醚17种成分能够良好分离;其线性范围为25.94~830.00μg/mL(r=0.999 1)、28.20~1 805.00 μg/mL(r=0.999 8)、77.03~2 465.00 μg/mL(r=0.999 2)、25.00~1 600.00 μg/mL(r=0.999 3)、11.41~730.00μg/mL(r=0.999 6)、7.85~1 005.00 μg/mL(r=0.999 0)、210.47~6 735.00 μg/mL(r=0.999 0)、113.28~3 625.00 μg/mL(r=0.999 6)、10.94~700.00μg/mL(r=0.999 8)、218.80~1 415.00 μg/mL(r=0.999 6)、55.00~1 760.00 μg/mL(r=0.999 2)、48.44~1 550.00 μg/mL(r=0.999 7)、19.22~625.00μg/mL(r=0.999 6)、18.91~1 210.00 μg/mL(r=0.999 1)、14.06~450.00μg/mL(r=0.999 2)、61.41~1 965.00 μg/mL(r=0.999 4)、25.16~805.00μg/mL(r=0.999 5);17种成分3个质量浓度下加样回收率平均值在93.71%~102.77%。大黄经彝药蜜酒炮制法炮制后番泻苷类及蒽醌类成分的含量显著降低,而没食子酸的含量则显著升高。结论 首次基于HPLC法对彝药蜜酒同制大黄中17种成分进行定量分析,为制订彝药蜜酒同制大黄的质量标准提供参考。
[Key word]
[Abstract]
Objective To compare the changes of 17 constituents in rhubarb before and after the processing of honeyed wine. Methods HPLC method was used to quantitatively analyze 17 components including gallic acid, catechin, epicatechin, polydatin, ferulic acid, sennoside B, rhein-8-O-β-D-glucoside, sennoside A, emodin-1-O-glucoside, chrysophanol-8-O-glucoside, kaempferol, emodin-8-O-glucoside, aloe-emodin, rhein, emodin, chrysophanol, and physcion in honeyed wine rhubarb. Results Seventeen kinds of ingredients, gallic acid, catechin, epicatechin, polydatin, ferulic acid, sennoside B, rhein-8-O-β-D-glucoside, sennoside A, emodin1-O-glucoside, chrysophanol-8-O-glucoside, kaempferol, emodin-8-O-glucoside, aloe-emodin, rhein, emodin, chrysophanol, and physcion, were well separated. The linear ranges of which were 25.94-830.00 μg/mL (r=0.999 1), 28.20-1 805.00 μg/mL (r=0.999 8), 77.03-2 465.00 μg/mL (r=0.999 2), 25.00-1 600.00 μg/mL (r=0.999 3), 11.41-730.00 μg/mL (r=0.999 6), 7.85-1 005.00 μg/mL (r=0.999 0), 210.47-6 735.00 μg/mL (r=0.999 0), 113.28-3 625.00 μg/mL (r=0.999 6), 10.94-700.00 μg/mL (r=0.999 8), 218.80-1 415.00 μg/mL (r=0.999 6), 55.00-1 760.00 μg/mL (r=0.999 2), 48.44-1 550.00 μg/mL (r=0.999 7), 19.22-625.00 μg/mL (r=0.999 6), 18.91-1 210.00 μg/mL (r=0.999 1), 14.06-450.00 μg/mL (r=0.999 2), 61.41-1 965.00 μg/mL (r=0.999 4), and 25.16-805.00 μg/mL (r=0.999 5), respectively. The averages of the total recovery were 93.71%-102.77% at the three concentrations of 17 components. The content of sennoside and anthraquinone was significantly reduced after rhubarb was processed by Yi method, while the content of gallic acid was significantly increased. Conclusion For the first time, HPLC method was used to quantitatively analyze the 17 components in honeyed wine rhubarb, which provided a reference for the quality standards of honeyed wine rhubarb.
[中图分类号]
R283.1
[基金项目]
国家重点研发计划(2017YFC1700705);四川省留学人员科技活动项目择优资助经费计划(2018-68);四川省科技项目(2019YFS0174);四川省阿坝州应用技术研究与开发项目(YYJS2017004);四川省扶贫专项(2016NZYZF0015);西南民族大学2018中央高校重点项目(2018NZD18);大学生创新项目(X201810656213)