亚太传统医药2025，Vol.21Issue(4)：33-39,7.DOI:10.11954/ytctyy.202504007
不同炮制方式唐古特大黄饮片比较研究
Comparative Study on Drinking Tablets of Rheum Tanguticum Maxim.ex Balf.with Different Concoctions
摘要
Abstract
Objective:To investigate the changes in the content of active ingredients of Rheum tanguticum under differ-ent concoctions,to provide a theoretical reference for the comparative study between Rheum Tanguticum Maxim.ex Balf.artifacts and chemical compositions.Methods:Fresh Rheum Tanguticum Maxim.ex Balf.slices were used as raw materials,and yellow wine and rice vinegar were used as auxiliary materials,and the method in the 2020 edition of the Pharmacopoeia of the People's Republic of China was used for concocting and determining the content of the leachate,and the content of the active ingredients of Rheum tanguticum after concocting was determined by HPLC,and the principal component analysis was carried out by utilizing the software such as Origin and SPSS,etc.Results:The leachate contents of different concoctions of Rheum Tanguticum Maxim.ex Balf were higher than the pharmacopoeia standard,and the leachate contents of raw Rheum Tanguticum Maxim.ex Balf.＞cooked Rheum Tanguticum Maxim.ex Balf.＞vinegar Rheum Tanguticum Maxim.ex Balf.＞wine Rheum Tanguticum Maxim.ex Balf.＞Rheum Tanguti-cum Maxim.ex Balf.charcoal;The free anthraquinone content of Rheum Tanguticum Maxim.ex Balf.charcoal was sig-nificantly higher than that of other concoctions,with the difference between the highest and the lowest contents of 3.408％;The total anthraquinone contents of raw Rheum Tanguticum Maxim.ex Balf.were all lower,and the use of yellow wine in the medicine was better than the use of rice vinegar in the preservation of the total anthraquinone con-tent;The content of tanning substances was all the content of tannins decreased significantly,catechins decreased sig-nificantly after concoction,and gallic acid vice versa;The highest content of dianthrones was found in wine Rheum tan-guticum,and the lower content of cooked Rheum Tanguticum Maxim.ex Balf.and Rheum Tanguticum Maxim.ex Balf.charcoal might be due to the high-temperature concoction.Conclusion:From the comprehensive consideration of the contents of medicinal components of Rheum tanguticum under different processing methods,Rheum Tanguticum Max-im.ex Balf.charcoal＞vinegar Rheum Tanguticum Maxim.ex Balf.＞cooked Rheum Tanguticum Maxim.ex Balf.＞raw Rheum Tanguticum Maxim.ex Balf.＞wine Rheum Tanguticum Maxim.ex Balf..关键词
唐古特大黄/炮制/主成分分析/浸出物/蒽醌Key words
Rheum Tanguticum Maxim.ex Balf./Concoction/Principal Component Analysis/Leachate/Anthraquinone分类
医药卫生引用本文复制引用
叶增荣,陈晨,周国英..不同炮制方式唐古特大黄饮片比较研究[J].亚太传统医药,2025,21(4):33-39,7.基金项目
青海省科技成果转化专项(2021-SF-149) （2021-SF-149）
