[1]苏华珍,谢臻,魏江存,等.生大黄、清蒸熟大黄与熟大黄炮制品总黄酮含量的比较研究[J].西部中医药,2021,34(06):28-31.[doi:10.12174/j.issn.2096-9600.2021.06.07]
　SU Huazhen,XIE Zhen,WEI Jiangcun,et al.Comparative Study on the Contents of Total Flavonoids Contained in Raw Rhubarb, Steamed and Processed Rhubarb[J].Western Journal of Traditional Chinese Medicine,2021,34(06):28-31.[doi:10.12174/j.issn.2096-9600.2021.06.07]
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生大黄、清蒸熟大黄与熟大黄炮制品总黄酮含量的比较研究
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《西部中医药》[ISSN:2096-9600/CN:62-1204/R]

卷:
34
期数:
2021年06期
页码:
28-31
栏目:
质量分析
出版日期:
2021-06-15

文章信息/Info

Title:
Comparative Study on the Contents of Total Flavonoids Contained in Raw Rhubarb, Steamed and Processed Rhubarb
作者:
苏华珍1, 谢臻2, 魏江存2, 谭亲友1, 罗昱澜1, 钟文2, 黄冬美2
1.桂林医学院附属医院，广西 桂林 541001
2.广西国际壮医医院
Author(s):
SU Huazhen1, XIE Zhen2, WEI Jiangcun2, TAN Qinyou1, LUO Yulan1, ZHONG Wen2, HUANG Dongmei2
1.Affiliated Hospital of Guilin Medical University, Guilin 541001, China
2.Guangxi International Zhuang Medicine Hospital
关键词:
大黄; 总黄酮; 紫外-可见分光光度法; 质量分析
Keywords:
rhubarb; total flavonoids; ultraviolet visible spectrophotometry; quality analysis
分类号:
R283
DOI:
10.12174/j.issn.2096-9600.2021.06.07
摘要:
目的采用紫外分光光度法对大黄不同炮制品中总黄酮含量进行测定并比较其含量差异，揭示中药炮制前后物质基础的变化规律。 方法采用超声提取法提取大黄不同炮制品中的总黄酮，用比色法测定总黄酮的含量。 结果紫外分光光度法测定大黄不同炮制品总黄酮含量在0.004 784～0.095 68 mg/mL浓度线性范围内，大黄不同炮制品的总黄酮的含量有差异，或增或减，说明炮制工艺对中药大黄各成分影响不同。 结论紫外分光光度法可测定大黄不同炮制品的总黄酮的含量，该方法可作为大黄及其不同炮制品的质量控制方法。
Abstract:
ObjectiveTo determine the contents of total flavonoids in different processed products of rhubarb using ultraviolet spectrophotometry, compare the difference in the contents and reveal the change rule of material basis before and after processing. MethodsUltrasonic extraction was used to extract total flavonoids from different processed products of Rhubarb, and colorimetric method was used to determine the content of total flavonoids. ResultsIn the linear range between 0.004 784 and 0.095 68 mg/mL,the contents of total flavonoids in different processed rhubarb products were different,increased or decreased, indicating that the processing technology had different effects on the ingredients of rhubarb. ConclusionThe content of total flavonoids in different processed products of rhubarb is determined by UV spectrophotometry ,and the method could provide the method of quality control for rhubarb and its different processed products.

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备注/Memo

备注/Memo:
苏华珍（1986—），女，主管药师。研究方向：中药药效机制研究。国家自然科学基金（81360524）；国家中医药管理局科研三级实验室中（壮）药化学与质量分析实验室［国中医药发2009（21）号］；广西自然科学基金（2014GXNSFAA118208）；广西中医药大学青年基金项目（2019QN036）。
更新日期/Last Update: 2021-06-15