Comparison of 17 constituents in rhubarb before and after honeyed wine processing in Yi medicine / 中草药

ABSTRACT

Objective To compare the changes of 17 constituents in rhubarb before and after the processing of honeyed wine. Methods HPLC method was used to quantitatively analyze 17 components including gallic acid, catechin, epicatechin, polydatin, ferulic acid, sennoside B, rhein-8-O-β-D-glucoside, sennoside A, emodin-1-O-glucoside, chrysophanol-8-O-glucoside, kaempferol, emodin-8-O-glucoside, aloe-emodin, rhein, emodin, chrysophanol, and physcion in honeyed wine rhubarb. Results Seventeen kinds of ingredients, gallic acid, catechin, epicatechin, polydatin, ferulic acid, sennoside B, rhein-8-O-β-D-glucoside, sennoside A, emodin-1-O-glucoside, chrysophanol-8-O-glucoside, kaempferol, emodin-8-O-glucoside, aloe-emodin, rhein, emodin, chrysophanol, and physcion, were well separated. The linear ranges of which were 25.94—830.00 μg/mL (r = 0.999 1), 28.20—1 805.00 μg/mL (r = 0.999 8), 77.03—2 465.00 μg/mL (r = 0.999 2), 25.00—1 600.00 μg/mL (r = 0.999 3), 11.41—730.00 μg/mL (r = 0.999 6), 7.85— 1 005.00 μg/mL (r = 0.999 0), 210.47—6 735.00 μg/mL (r = 0.999 0), 113.28—3 625.00 μg/mL (r = 0.999 6), 10.94—700.00 μg/mL (r = 0.999 8), 218.80—1 415.00 μg/mL (r = 0.999 6), 55.00—1 760.00 μg/mL (r = 0.999 2), 48.44—1 550.00 μg/mL (r = 0.999 7), 19.22—625.00 μg/mL (r = 0.999 6), 18.91—1 210.00 μg/mL (r = 0.999 1), 14.06—450.00 μg/mL (r = 0.999 2), 61.41—1 965.00 μg/mL (r = 0.999 4), and 25.16—805.00 μg/mL (r = 0.999 5), respectively. The averages of the total recovery were 93.71%—102.77% at the three concentrations of 17 components. The content of sennoside and anthraquinone was significantly reduced after rhubarb was processed by Yi method, while the content of gallic acid was significantly increased. Conclusion For the first time, HPLC method was used to quantitatively analyze the 17 components in honeyed wine rhubarb, which provided a reference for the quality standards of honeyed wine rhubarb.