【摘要】 目的 :探讨炮制对虎杖中大黄素含量的影响。方法 :采用高效液相色谱法进行测定。结果 :虎杖及各炮制品中大黄素的含量按如下顺序减少 :酒炙品 >醋炙品 >90℃ 3 0min烘品 >60℃ 60min烘品 >90℃ 60min烘品 >盐炙品 >生品 ,各炮制品中大黄素的含量与生品相比差异显著。结论 :炮制辅料、温度及时间能使虎杖中大黄素的含量产生变化更多还原

【Abstract】 Objective: To investigate the effects of processing on content of emodin in Rhizoma Polygoni Cuspidati. Method: The contents of emodin in Rhizoma Polygoni Cuspidati and in the different processed products of Rhizoma Polygoni Cuspidati were determined by HPLC. Results: The contents of emodin in Rhizoma Polygoni Cuspidati changed as follows: sample baked with rice wine >sample baked with vinegar >sample unprocessed dried at 90℃, 30min >sample unprocessed dried at 60℃, 60min >sample unprocessed dried at 90℃, 60min >sample baked with salt and then dried >unprocessed sample. The statistics analysis showed that the emodin contents in raw Rhizoma Polygoni Cuspidati were significantly different from those in the different processed products of Rhizoma Polygoni Cudpidati. Conclusion: The processing temperature and time, wine, vinegar and salt could make the contents of emodin in Rhizoma Polygoni Cuspidati change in different degree.更多还原