Effect of Different Processing Methods on the Content of Gallic Acid in Radix et Rhizoma Rhei / 中药新药与临床药理

ABSTRACT

Objective To establish a HPLC method for the determination of gallic acid in Radix et Rhizoma Rhei and to study the changes of gallic acid content in Radix et Rhizoma Rhei during processing. Methods HPLC method was used to detect gallic acid content. Diamonsil C18(250 mm?4.6 mm,5?m) column was used,and the mobile phase was a mixed liquid of MeOH -0.01 %H3PO4(10∶90). The column temperature was set up at 30℃,the flow rate was 1 mL?min-1,and the detecting wave-length was 273 nm. Results There were obvious differences of gallic acid content between the crude herbal material and different kinds of processed products of Radix et Rhizoma Rhei. The content of gallic acid was decreased in Radix et Rhizoma Rhei prepared by wine,but was increased in Radix et Rhizoma Rhei prepared by steaming with wine and by stewing with wine,and in charred Radix et Rhizoma Rhei. Conclusion The different processing methods have certain effect on the content of gallic acid in Radix et Rhizoma Rhei.