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Processed rhubarb or/and raw rhubarb detection method

A detection method, the technology of raw rhubarb, applied in the detection field of processed rhubarb or/and raw rhubarb, can solve the problems of unfavorable detection cost, environmental protection, high price of acetonitrile, large amount of acetonitrile, etc., to achieve good separation and save Detection cost, effect of reducing operation steps

Inactive Publication Date: 2012-11-21
CHENGDU UNIV OF TRADITIONAL CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the chemical composition of raw rhubarb undergoes a large change after nine steaming and nine drying processes, and it is not yet possible to demonstrate whether the existing raw rhubarb chromatographic conditions can be used for quality testing of nine-processed rhubarb; meanwhile, the above method uses Acetonitrile is an organic phase, the price of acetonitrile is high, and it is more harmful to the human body. In addition, the detection time of this method is more than 96 minutes, and the amount of acetonitrile is large, which is not conducive to the saving of detection costs and the protection of the environment.

Method used

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  • Processed rhubarb or/and raw rhubarb detection method
  • Processed rhubarb or/and raw rhubarb detection method

Examples

Experimental program
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Effect test

Embodiment 1

[0076] The processing method of embodiment 1 rhubarb of the present invention

[0077] Take raw rhubarb, add 30ml of yellow rice wine and 70ml of water for every 100g, mix well, moisten for 4 hours, and the yellow rice wine is completely absorbed by the medicinal materials. Steam in a pressure cooker at 120°C for 3 hours, take it out, dry at a low temperature of 60°C, and repeat the operation twice to obtain processed rhubarb.

[0078] Steaming in the present invention refers to the steaming method described in appendix II D of "Chinese Pharmacopoeia" 2005 edition.

[0079] The raw rhubarb described in the present invention is the dry root and rhizome of Rheum officinale Bail., Rheum palmatum L. or Rheum tanguticum Maxim.ex Balf.

[0080] The rice wine described in the present invention is obtained by purchasing commercially available products, such as Sichuan Yilong Yinming Rice Wine Co., Ltd. (executive standard: GB / T 13662).

Embodiment 2

[0081] The processing method of embodiment 2 rhubarb of the present invention

[0082] Add 30ml rice wine and 70ml water per 100g of raw rhubarb, mix well, moisten for 4 hours without leaving any remaining water, press in a pressure cooker at 120°C for 6h, take it out, and dry at 60°C to obtain the product.

Embodiment 3

[0083] The quality detection method of embodiment 3 nine system rhubarb of the present invention

[0084] (1) Preparation of sample solution:

[0085] Precisely weigh about 0.5g of the nine-made rhubarb sample powder (passed through a No. 4 sieve), add 25ml of methanol, weigh, soak for 12 hours, and ultrasonically for 30 minutes, let the extract cool to room temperature, make up the weight, filter, and take the subsequent filtrate as the test sample solution;

[0086] (2) Preparation of reference solution:

[0087] Dissolve chrysophanol with methanol, microfilter, and the filtrate is used as a reference solution, containing 16 μg of chrysophanol per 1 ml;

[0088] (3) Chromatographic conditions:

[0089] Column: Kromasil C 18 (250×4.6mm, 5μm); mobile phase: A: methanol, B: 0.1% phosphoric acid water, gradient elution program: from 0 to 5min, A phase from 5% to 20%, B phase from 95% to 80% ;5~15min, A phase is 20%~35%, B phase is 80%~65%; 15~23min, A phase is 35%~40%, B ph...

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Abstract

The invention discloses a processed rhubarb or / and raw rhubarb detection method and further discloses a ninefold processed rhubarb quality detection method and a ninefold processed rhubarb preparation method. The ninefold processed rhubarb or / and the raw rhubarb detection method adopts methanol as an organic phase for distinguish and detection of ninefold processed rhubarb and the raw rhubarb, the degree of separation of each composition is high, and quality of the ninefold processed rhubarb and the raw rhubarb can be better controlled. Further, using the methanol as the organic phase greatly saves detection cost and protects the environment. Differences between the ninefold processed rhubarb and other processed products or the raw rhubarb can be clearly distinguished by the ninefold processed rhubarb quality detection method, so that safety in use of the ninefold processed rhubarb is guaranteed. By the processing method, traditional steaming and drying for nine times are reduced to high-pressure steaming for one to three times, so that operating steps are greatly reduced, labor hours are shortened, and processing of the traditional Chinese medicine rhubarb is provided with a novel method and thought.

Description

technical field [0001] The invention relates to a detection method of processed rhubarb or / and raw rhubarb, and also relates to a quality detection method of processed rhubarb. Background technique [0002] Rhubarb is the dry root and rhizome of Rheum officinale Bail., Rheum palmatum L. or Rheum tanguticum Maxim.ex Balf. Rhubarb is a commonly used traditional Chinese medicine in clinical practice. It has the functions of purging heat and dredging intestines, cooling blood and detoxifying, and removing blood stasis and dredging menstruation. However, the severe diarrhea and abdominal pain side effects of raw rhubarb are relatively prominent. Therefore, in the past dynasties, rhubarb was processed by means of wine frying, vinegar frying, steaming, charcoal making, wine steaming, honey steaming, vinegar steaming, nine steaming and nine sun drying, etc. . It is generally believed that after frying rhubarb wine, the diarrhea will be slightly slower, and it will be good at clear...

Claims

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Application Information

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IPC IPC(8): G01N30/88A61K36/708A61P1/10A61P3/06A61K125/00
Inventor 胡昌江张然
Owner CHENGDU UNIV OF TRADITIONAL CHINESE MEDICINE
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