湖北农业科学 ›› 2020, Vol. 59 ›› Issue (15): 129-135.doi: 10.14088/j.cnki.issn0439-8114.2020.15.026

• 检测分析 • 上一篇    下一篇

HPLC法测定生大黄、清蒸大黄的大承气汤活性成分分析

秦素红1,2, 覃俏峰1   

  1. 1.广西中医药大学第一附属医院,南宁 530023;
    2.广西壮瑶药技术研究中心,南宁 530200
  • 收稿日期:2020-02-28 出版日期:2020-08-10 发布日期:2020-09-24
  • 通讯作者: 覃俏峰(1971-),广西南宁人,副主任药师,主要从事中药、民族药药效机制研究,(电子信箱)18776728630@163.com。
  • 作者简介:秦素红(1988-),广西临桂人,主管中药师,硕士,主要从事药物分析工作,(电话)13117617053(电子信箱)674632459@qq.com。
  • 基金资助:
    广西中医药大学第一附属医院青年基金项目(gzyz1211); 2016年度全国中药特色技术传承人才培训项目

Determination of active ingredients in Dachengqi decoction of rhubarb and steamed rhubarb by HPLC

QIN Su-hong1,2, QIN Qiao-feng1   

  1. 1. The First Affiliated Hospital of Guangxi University of Chinese Medicine,Nanning 530023, China;
    2. Guangxi Zhuang Yao Medicine Centrer of Engineering and Technology,Nanning 530200, China
  • Received:2020-02-28 Online:2020-08-10 Published:2020-09-24

摘要: 使用HPLC法同时测定生大黄、清蒸大黄的大承气汤中10个活性成分含量,色谱柱为Agilent Zorbax SB- C18(5 μm×4.6 mm×250 mm),流动相为乙腈-0.1%磷酸水溶液,梯度洗脱,流速为1 mL/min,检测波长280、254 nm,柱温30 ℃。结果表明,生大黄和清蒸大黄的大承气汤中10个活性成分的标准曲线在检测范围内均呈良好的线性关系;方法学考察达到试验要求。生大黄和清蒸大黄的大承气汤中的10个活性成分含量均有不同程度的变化,这些变化与生大黄、清蒸大黄配伍的大承气汤作用相对应,且大黄蒽醌类成分含量的变化在一定程度上对大承气汤的功效存在着一定的影响和共性关系。

关键词: 大黄, 大承气汤, 活性成分, HPLC

Abstract: Simultaneous determination of 10 active ingredients in Dachengqi decoction of rhubarb and steamed rhubarb by HPLC. The column was Agilent Zorbax SB-C18(5 μm×4.6 mm×250 mm), the mobile phase was acetonitrile-0.1% phosphoric acid aqueous solution, gradient elution, flow rate was 1 mL/min, detection wavelength was 280 nm and 254 nm, column temperature was 30 ℃. The results showed that the 10 standard curves of 10 active ingredients in Dachengqi decoction of rhubarb and steamed rhubarb showed a good linear relationship in the detection range; the methodological investigation reached the test requirements. The content of 10 active ingredients in Dachengqi decoction of rhubarb and steamed rhubarb varied to varying degrees. The content of 10 active ingredients in rhubarb and steamed rhubarb has different degrees of change. These changes correspond to the effect of Dachengqi decoction in combination with raw rhubarb and steamed rhubarb, and the content of rhubarb anthraquinones to a certain extent, there is a certain influence and common relationship on the efficacy of Dachengqitang.

Key words: rhubarb, Dachengqi decoction, active ingredients, HPLC

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