主 办:北 京 中 医 药 大 学
ISSN 1006-2157 CN 11-3574/R

北京中医药大学学报 ›› 2020, Vol. 43 ›› Issue (4): 317-326.doi: 10.3969/j.issn.1006-2157.2020.04.009

• 中药化学 • 上一篇    下一篇

黑豆汁炖制何首乌饮片质量标准研究

余意1,谢婧2,3,刘颖2,许煜迪2,张晶2,李丽2,王光忠3,肖永庆2#   

  1. 1 (无限极中国)有限公司 广东 510623;
    2 中国中医科学院中药研究所;
    3 湖北中医药大学药学院
  • 收稿日期:2019-12-17 出版日期:2020-04-30 发布日期:2020-05-14
  • 通讯作者: 肖永庆,男,博士,研究员,研究方向:中药炮制及质量评价,E-mail:x.heqi@163.com
  • 作者简介:余意,男,博士,工程师
  • 基金资助:
    国家自然科学基金面上项目(No.81773903),中央级公益性科研院所基本科研业务费专项资金资助项目(No.ZZ13-YQ-042),科技基础性工作专项(NO. 2014FY111100)

Quality standard of Polygonum Multiflorum processed with black bean juice*

Yu Yi1, Xie Jing2,3, Liu Ying2, Xu Yudi2, Zhang Jing2, Li Li3, Wang Guangzhong3, Xiao Yongqing2#   

  1. 1 Infinitus (China Co. Ltd, Guangzhou 510663, China;
    2 Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China;
    3 School of Pharmacy, Hubei University of Chinese Medicine, Hubei 430065, China]
  • Received:2019-12-17 Online:2020-04-30 Published:2020-05-14
  • Contact: Xiao Yongqing, Researcher, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, No.16 Nanxiaojie Street, Dongzhimennei Road, Dongcheng District, Beijing 100700. E-mail: x.heqi@163.com
  • Supported by:
    National Natural Science Foundation of China (No.81773903); Special Founds for Basic Research by Public Welfare Research Institutions under the Central Government (No.ZZ13-YQ-042); Special Project for Basic Work of Science and Technology (No. 2014FY111100)

摘要: 目的 建立黑豆汁炖制何首乌饮片的质量标准。方法 采用TLC、HPLC法分别进行薄层及特征图谱鉴别;HPLC-DAD法测定二苯乙烯苷与蒽醌类的含量;紫外可见分光光度法测定总多糖含量;HPLC-ELSD法测定D-果糖、D-无水葡萄糖与蔗糖含量。结果 黑豆汁炖制何首乌薄层斑点清晰,显示4条色带。特征图谱可检测出9个特征色谱峰,作为定性鉴别的指标峰,其中二苯乙烯苷含量不得少于0.70%,大黄素及大黄素甲醚总量不得少于0.15%,大黄素-8-O-β-D-葡萄糖苷与大黄素甲醚-8-O-β-D-葡萄糖苷总量不得少于0.01%,多糖含量不得少于20%,单双糖总量以D-果糖、D-无水葡萄糖及蔗糖总量计,不得少于15%。结论 建立的黑豆汁炖制何首乌质量标准科学合理,可用于黑豆汁炖制何首乌的质量控制。

关键词: 黑豆汁炖制何首乌, 特征图谱, 含量测定, 薄层色谱, 二苯乙烯苷, 蒽醌,

Abstract: Objective To establish the quality standard for Polygonum Multiflorum stewed with black bean juice. Methods TLC method was used for qualitative identification. The characteristic chromatograms and the contents of stilbene glucoside and anthraquinones were determined with HPLC. The content of polysaccharide was determined by using UV spectrophotometry, and the contents of D-fructose,D-glucose anhydrous and sucrose were determined by using HPLC-ELSD. Results The thin-layer spot of Polygonum Multiflorum stewed with black bean juice were clear and showed 4 color bands. The characteristic map detected 9 relatively stable chromatographic peaks as the indicator peak for qualitative identification. The content of stilbene glycoside should not be less than 0.70%. The total amount of emodin and emodin methyl ether should be no lower than 0.15%. The total contents of emodin-8-O-β-D-glucoside and emodin methyl ether-8-O-β-D-glucoside should not be below 0.01%. The content of polysaccharide was no less than 20%. The total amount of monosaccharide and disaccharides which were measured by D-fructose, D-glucose anhydrous and sucrose should not be less than 15%. Conclusion The quality standard of Polygonum Multiflorum stewed with Black Bean Juice is scientific and reasonable, which can be used for quality control of it.

Key words: Polygonum Multiflorum stewed with black bean juice, specific chromatogram, content determination, thin-layer chromatography (TLC), stilbene glycoside, anthraquinones, saccharide

中图分类号: 

  • R284.2