安徽农业科学Issue(36)：17534-17535,17537,3.
大黄有效期的研究
Research on the Period of Validity of Rhubarb
摘要
Abstract
[Objective] To study the period of validity of traditional Chinese medicine rhubarb. [Method] Easily oxidized rhubarb was selected. Based on classic constant temperature experiment, contents of rhein, archen, physcion and aloe-emodin were detected by HPLC. The change law of the effective components contents in rhubarb was deduced. [Result] Changes of rhein, archen, physcion and aloe-emodin contents were followed the first-order reaction law. Under the storage condition of 20℃ , the change rate constant of rhubarb was K = 1. 585 × 10-5; and the period of validity of this batch of rhubarb was 687 d. [ Conclusion] It was feasible to forecast the validity period of rhubarb by classic constant temperature experiment, and the result was reliable.关键词
大黄(RADIX ET RHIZOMA RHEI)/经典恒温试验/含量测定/有效期Key words
Rhubar/ Classic constant temperature experiment/ Content determination/ Validity period分类
农业科技引用本文复制引用
杨磊,朱青,张志国,曹臣..大黄有效期的研究[J].安徽农业科学,2012,(36):17534-17535,17537,3.基金项目
湖南省自然科学基金项目(编号:10JJ5018). （编号:10JJ5018）
