虎杖不同酒制品大黄素及大黄酸含量比较.docVIP

虎杖不同酒制品大黄素及大黄酸含量比较 【摘要】 目的探讨酒制对虎杖中大黄素和大黄酸的影响。方法采用高效液相色谱法对其不同酒制品进行含量测定。结果不同酒制品中大黄素含量由高到低的顺序为：酒润品gt;酒煮品gt;酒炒品，大黄酸含量则相近。结论不同酒制方法及炮制温度对大黄素含量有一定影响。 【关键词】 虎杖 炮制 大黄素 大黄酸 高效液相色谱 　　Abstract:ObjectiveTo investigate the effects of the different wine processing method on the contents of emodin and rhein in Rhizoma Polygoni Cuspidati. MethodsThe determinations of emodin and rhein were carried out by HPLC. ResultsThe emodin content in Rhizoma Polygoni Cuspidati changed as follows: sample baked with wet wine gt; sample baked with boiled winegt;sample baked with fried wine. ConclusionThe differ