Xiao Yong-qing
2011
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Journal
Journal of Beijing University of Traditional Chinese Medicine
Abstract
Objective To establish a method for quantitative determination,and study the regular changes of 4-(4-hydroxyphenyl)-2-butanone-4′-O-β-D-(6″-O-cinnamoyl)-glucopyranoside in 5 kinds of decocting pieces of Dahuang(Radix et Rhizoma Rhei).Methods The HPLC procedure was performed on the chromatographic column of Zorbax Eclipse XDB C18(5 μm),and the mobile phase was methanol-0.1% acetic acid solution(49∶ 51) in gradient elution.The detection wavelength was 280 nm and the flow velocity was 1.0 mL/min.Results 4-(4-hydroxyphenyl)-2-butanone-4′-O-β-D-(6″-O-cinnamoyl)-glucopyranoside was detected from 5 kinds of decocting pieces of Dahuang,and the content of which was the highest in vinegar-roasted Dahuang(1.4 times higher than that in crude Dahuang),and lowest in charred Dahuang(declined about 81 percent than that in crude Dahuang).Conclusion Different processing techniques have different influences on the content of 4-(4-hydroxyphenyl)-2-butanone-4′-O-β-D-(6″-O-cinnamoyl)-glucopyranoside in Dahuang,and the decline range of the content will increases as processing degree aggravates.