Study on free anthraquinone and conjugated anthraquinone of Radix et Rhizoma Rhei and its processed product roasted by wine extracted by different solution / 中成药

ABSTRACT

AIM: To explore the relationship of the decrease of the catharticizing action and the conjugated anthraquinone after Radix et Rhizoma Rhei was in the process of stirred-fry-with wine by comparing the content of conjugated anthraquinone among different processing Radix et Rhizoma Rhei in the solution decocted by water and extrected by methanol. METHODS: The spectrophotometer was used to assay the content of free anthraquinone and conjugated anthraquinone of different proccssing Rudix et Rhizoma Rhei in the solution decocted by water and extracted by methanol. RESULTS: In the solution decocted by water there was little difference in free anthraquinone between the raw and the processing products, however, the conjugated anthraquinone of the precessing product was much higher than the raw. CONCLUSION: The decrease of the conjugated anthraquinone can’t fully account for the reduction of the catharticizing action of Radix et Rhizoma Rhei in the process of stirred-fry with wine. The real cause needs to be explored in many aspects.