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

전탕용수의 종류에 따른 대황 성분의 추출효과

  • 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)
  • 장유선 (충남대학교 의약품개발연구소) ;
  • 주반멘 (충남대학교 약학대학 약학과) ;
  • 이관준 (충남대학교 약학대학 약학과) ;
  • 서은영 (충남대학교 신약전문대학원) ;
  • 김동희 (대전대학교 한의학과) ;
  • 강종성 (충남대학교 약학대학 약학과)
  • Received : 2010.08.30
  • Accepted : 2010.12.21
  • Published : 2011.02.25


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.


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