文献类型：期刊文献

中文题名：大黄不同产地加工品质量研究

英文题名：Study on the qualities of Rhubarb in different area processed products

作者：李芸[1];苗小楼[2];李越峰[1];吴平安[1];刘峰林[1]

第一作者：李芸

机构：[1]甘肃中医学院,甘肃兰州730000;[2]中国农业科学院兰州畜牧与兽药研究所

第一机构：甘肃中医药大学

年份：2011

卷号：13

期号：1

起止页码：44

中文期刊名：中兽医医药杂志

外文期刊名：Journal of Traditional Chinese Veterinary Medicine

基金：甘肃中医学院中药化学重点学科

语种：中文

中文关键词：大黄;产地加工;蒽醌;质量

外文关键词：Rhubarb; primary processing; anthraquinones; quality

摘要：目的:从定性、定量两方面比较大黄不同产地加工品苏吉、蛋吉和水根的质量差异。方法:采用薄层色谱法进行定性鉴别,采用药典方法测定灰分、酸不溶性灰分及水溶性浸出物;采用紫外分光光度法测定蒽醌衍生物的含量。结果:大黄不同加工品、薄层色谱、灰分和酸不溶性灰分差异不大。水溶性浸出物:蛋吉>苏吉>水根。总蒽醌含量:蛋吉>苏吉>水根,四川>青海>甘肃。结论:大黄不同规格加工品、同一规格不同产地加工品,其总蒽醌含量存在较大差异。蛋吉质量最佳,苏吉次之,水根最差。四川大黄质量优。
Aim： To compare the quality among different area processed products of Rhubarb.Methods： Thin Layer Chromatography（TLC） was used;ashes,acid insoluble ashes and water soluble extracts were determined by Pharmacopoeia method;the content of total Anthraquinones among different area processed products of Rhubarb were determined by UV.Results：There were greater difference in the contents of water soluble extracts and total Anthraquinones in the different area processed products of Rhubarb.The Danji is the highest,the Suji is the next and the Shuigen is the least in the contents of water soluble extracts.While the SICHUAN is the highest,the QINGHAI is the next and the GANSU is the least in the contents of total Anthraquinones.Conclusion： There were greater difference in the content of total Anthraquinones in different area processed products and different size of Rhubarb.The Rhubarb in SICHUAN is optimal.