• 系統編號 RG9113-1759
• 計畫中文名稱 大黃炮製研究
• 計畫英文名稱 Study on the Processing of Rhubarb
• 主管機關 行政院衛生署 • 計畫編號 CCMP91-CT-105
• 執行機構 台北醫學大學生藥學研究所
• 本期期間 9105 ~ 9112
• 報告頁數 33 頁 • 使用語言 --
• 研究人員 王靜瓊；張憲昌；林建煌；李欣學；簡廷易 Wang, Ching-chiung；Chang, Ching -choung；Lin, Ching-haung；Lee, Hsin-hsueh；Chien, Ting- yi
• 中文關鍵字 大黃；抗發炎作用；炮製；毒性試驗
• 英文關鍵字 rhubarb；anti-inflammatory；the ptocessing of Chinese herb；Toxicity
• 中文摘要
本研究購入台灣北、中、南部市售大黃共37 件，再以 HPLC 分析檢測其 aloe-emodin, rhein, emodin, chrysophanol, physicon, 及 sennosides A, B 之蒽醌類總含量變化。並且依古法炮製錦紋大黃Rheum palmatum Linne、藥用大黃 R. officinale Bail.二種品系原藥材，分析其成分變化與抑 制一氧化氮產生之作用關係及毒性變化。研究結果顯示：（1）大黃中抑制一氧化氮產生之主成分為 rhein 及 emodin。（2）藥用與錦紋大黃 成分最大的差異，在於前者之sennosides A, B 含量為蒽醌類總含量之 98∼99％。（3）市售大黃中蒽醌類總含量分佈在 6582.7~79561.5 ？ g/g 之間，經 HPLC 層析指紋圖譜比對結果有 23 件為藥用大黃，14 件為錦紋大黃。（4）分析大黃炮製前後成分變化結果發現：影響強度 依序為受熱時間、溫度、輔料及藥材本身所含之成分。而理想的抗發炎作用炮製方法為：潤製以水潤、蒸製以高壓鍋酒蒸、炒製以醋炒等方
法，為可提高游離型之蒽醌類含量。錦紋大黃醋潤、酒潤、醋炒後以正己醇萃取，對一氧化氮抑制效果最好，且rhein 及 emdoin 亦升高。
（5）炮製前後之大黃進行餵服 28 天鼷鼠及 TA 100 毒性評估，皆未有統計上顯著之變化。綜合上述：典籍記載大黃炮製後，清熱作用加強 及瀉下作用變緩，應該是加工過程sennosides A, B 降解成游離型蒽醌類，使 rhein 及 emdoin 升高所致。
• 英文摘要 The 37 kinds of commercial rhubarbs were purchased from Taiwan. The rhizomes of Rheum palmatum Linne and R. officinale Bail were purchased from China as a reference standards. Processing methods for the raw material of rhubarbs were according to the ancient books. The quantitative analysis of anthraquinones (aloe-emodin, rhein, emodin, chrysophanol, physicon, sennosides A, and B) in raw, processed and commercial rhubarbs was performed by HPLC system. The other hand, the anti-inflammatory effects and toxicity of processed rhubarb were compared with raw materials.
The results showing: (1) Rhein and emodin stronger inhibited NO release from LPS-induced RAW 264.7 cells than the other anthraquinones. (2)
High content of sennosides A, B (98~99% of total anthraquinones) in R. officinale is a characteristic differ from R. palmatum (3) Total
anthraquinones content in commercial rhubarbs was 6582.7~79561.5 mg per gram powder. In according to the HPLC fingerprint spectrum, 23 kinds of commercial rhubarbs belong to R. officinale and the other 14 specimens were R. palmatum unambiguously. (4) The influence factors of the anthraquinones in rhubarbs process were dependent on heat-time, temperature, excipient and species. The best three way to get rich free type anthraquinones content is to soak rhubarb in water, high-pressure steam with 30% EtOH, or stir fire with 5% acetic acid. These processed methods could enhance the anti-inflammation effects of rhubarb. Moreover, n-hexane extract of R. palmatum, rich in emodin and rhein content, has stronger anti-inflammation effects. (5) Raw and processed rhubarbs does not showed significant mutagenicity and toxicity in Ames (TA 98) tests and acute oral toxic assay.
