Anthraquinone contents in five processed products from Rheum palamatum / 中国中药杂志

ABSTRACT

<p><b>OBJECTIVE</b>To compare the contents of five anthraquinone components in five different processed products from Rheum palamatum.</p><p><b>METHOD</b>The contents of aleo-emodin, rhein, emodin, chrysophanol and physcion were determined simultaneously by HPLC on plogilent TC-C18 (2) column at 35 degrees C with the methanol-0.1% phosphoric acid (85: 15). The detection wavelength was set at 254 nm and the flow rate was 1.0 mL x min(-1).</p><p><b>RESULT</b>The obtained linearity of the five components was better over 0.999 9 and the average recoveries were 96.44%, 98.11%, 99.30%, 98.00% and 97.86%, respectively.</p><p><b>CONCLUSION</b>The results showed the remarkable variation regulations show in the five different processed products. Compared to the no-parched pieces, the contents of the five anthraquinone components have evidently increased in the braising with liquor and the charring products, and reduced in the vinegar and the liquor sauted pieces.</p>