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http://dx.doi.org/10.5806/AST.2011.24.1.038

Effects of the decoction water on the extraction of the bioactive compounds from rhubarb  

Jang, Yu-Seon (Drug Development & Research Institute, Chungnam National University)
Chu, Van Men (College of Pharmacy, Chungnam National University)
Lee, Kwan-Jun (College of Pharmacy, Chungnam National University)
Seo, Eun-Young (Graduate School of New Drug Discovery & Development, Chungnam National University)
Kim, Dong-Hee (College of Oriental Medicine, Daejeon University)
Kang, Jong-Seong (College of Pharmacy, Chungnam National University)
Publication Information
Analytical Science and Technology / v.24, no.1, 2011 , pp. 38-44 More about this Journal
Abstract
The quality of decoction water would be important for the preparation of herbal medicines. Four types of decoction water, S1, S2, S3 and S4, three types of mineral water from Jeju island and one type of tap water from Seoul region were evaluated. The contents of minerals in decoction water were analysed by ICP-AES and ICP-MS. There was significant difference in the mineral contents between the types of decoction water. The bioactive components from rhubarb were extracted with four types of water and the relationship between mineral contents in water and the extracted amounts of components was evaluated. The total extraction was calculated by evaporating water and weighing the residue. The bioactive components in rhubarb were determined by HPLC method. Kruskall-Wallis rank sum tests were used. Multiple factor analysis was used to analyze the relation between the contents of mineral and total extraction or bioactive components in the decocted solutions. Not only the total extraction but also the amount of extracted bioactive components showed statistically significant relationship with the contents of minerals and anions in decoction water.
Keywords
decoction water; rhubarb; total extraction; mineral content; multiple factor analysis;
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