Processing of steamed rhubarb and determination of 5 kinds of free anthraquinones

doi:10.14088/j.cnki.issn0439-8114.2019.07.026

Abstract

Abstract: To determine the contents of 5 kinds of free anthraquinones in steamed rhubarb by HPLC. The column was Thermo BDS HYPERSII C18 column （4.6 mm×250 mm,5 μm）, with methanol -0.1% phosphoric acid （76∶24） aqueous solution as mobile phase, detection wavelength was 254 nm, flow rate. 1.0 mL/min, column temperature 30 ℃, injection volume 10 μL. The results showed that aloe-emodin, rhein, emodin, chrysophanol and emodin methyl ether showed good linear relationship in the linear range of 0.020 7~0.414 0 μg（R²=0.999 9）, 0.172 1~3.442 0 μg（R²=0.999 6）, 0.020 3~0.406 0 μg（R²=0.999 9）,0.148 0~2.960 0 μg（R²=0.999 8）, 0.164 0~3.280 0 μg（R²=0.999 3）. This method can be used as a quality control method for rhubarb and its different processed products.

Key words: steamed rhubarb, free anthraquinone, processing, HPLC

CLC Number:

O657.7⁺2

ZENG Hai-sheng, CHEN Yong, XIE Zhen, WEI Jiang-cun, YANG Meng-xia, ZHANG Xin, HU Xiao-lan, WEI Le-liang. Processing of steamed rhubarb and determination of 5 kinds of free anthraquinones[J]. HUBEI AGRICULTURAL SCIENCES, 2019, 58(7): 111-114.

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