Wang Yun, Li Li, Zhang Cun, Xiao Yongqing, Chen Dongdong, Tian Guofang
Institute of Chinese Materia Madica, China Academy of Chinese Medical Sciences, Beijing 100400, China.
Zhongguo Zhong Yao Za Zhi. 2010 Sep;35(17):2267-9.
To establish a HPLC method for the determination of gallic acid and catechin in Rheum palametum and to study the changes of gallic acid and catechin content in R. palametum during processing.
The contents of gallic acid and catechin were determined simultaneously by HPLC on the Zorbax Eclipse XDB-C18 (4.6 mm x 250 mm, 5 microm) column at 30 degrees C with gradient elution. The flow rate was 0.9 mL x min(-1) and the detecting wave-length was 277 nm.
There were obvious differences in contents of gallic acid and catechin between the crude herbal material and other four kinds of processed products of R. palametum. Compared to crude herbal material, the contents of gallic acid increased evidently increased in the five processed pieces, up to 139. 3% in the processed piece of braising with liquor. The contents of catechin were similar to gallic acid in the pieces of vinegar and the liquor sauted, but nearly not founded in the braising with liquor and the charring products.
The different processing methods have certain effect on the content of gallic acid and catechin in R. palametum.
建立高效液相色谱法测定掌叶大黄中没食子酸和儿茶素的含量，并研究掌叶大黄炮制过程中没食子酸和儿茶素含量的变化。
采用高效液相色谱法，在Zorbax Eclipse XDB-C18（4.6 mm×250 mm，5 µm）色谱柱上，于30℃下进行梯度洗脱，同时测定没食子酸和儿茶素的含量。流速为0.9 mL·min⁻¹，检测波长为277 nm。
掌叶大黄生药材与其他4种炮制品中没食子酸和儿茶素的含量存在明显差异。与生药材相比，5种炮制品中没食子酸含量均明显增加，酒炖品中没食子酸含量增加至139.3%。醋炙品和酒炒品中儿茶素含量与没食子酸含量变化趋势相似，但酒炖品和炭制品中几乎未检出儿茶素。
不同炮制方法对掌叶大黄中没食子酸和儿茶素的含量有一定影响。
