ABSTRACT
Objective To establish a more comprehensive quality evaluation method for rhubarb pieces. Methods Fingerprints of 35 batches of rhubarb pieces were determined by HPLC, the control fingerprint was established, the common peaks were calibrated and the similarity was evaluated. Components of common peaks were identified by Q-TOF/MS and the content of 13 anthraquinones confirmed by reference substance was determined. Results There were 45 common peaks in the fingerprint of rhubarb pieces, including 17 anthraquinones (among them, eight bound anthraquinones of aloe-emodin-8-O-glucoside, rhein-8-O-glucoside, emodin-1-O-glucoside, chrysophanol-1-O-glucoside, chrysophanol-8-O-glucoside, aloe-emodin-3-hydroxymethyl-O-glucoside, emodin-8-O- glucoside, physcion-8-O-glucoside and five free anthraquinones of aloe-emodin, rhein, emodin, chrysophanol, physcion were confirmed by reference substance), two anthrones (sennoside B and sennoside A, confirmed by reference substances), 17 tannins (among them, gallic acid, catechin, epigallocatechin gallate, epicatechin and epicatechin gallate were confirmed by reference substance), two stilbenes [resveratrol 4′-O-glucoside and resveratrol 4′-O-β-D-(6″-O-galloyl)-glucoside, confirmed by reference substances], four butyrophenone [among them, 4-(4′-hydroxyphenyl)-2-butanone 4′-O-β-D-(2″-O-galloyl-6″-O-p-hydroxy-cinnamyl) glucoside, confirmed by reference substances], two chromones and one naphthalenes. The content of 13 anthraquinones in 35 batches of rhubarb pieces was quite different. Conclusion The established method can be used to evaluate the quality of rhubarb pieces.