中文摘要：

目的观察大黄生、酒、醋、熟、炭5种饮片中2个苯丁酮成分的含量。方法采用HPLC法对大黄5种饮片中4L羟基苯基-2-丁酮（简称苯丁酮01），4’-羟基苯基-2-丁酮4＇-0-β-D-（6＂-没食子酰基）-葡萄糖苷（简称苯丁酮02）2种成分进行含量测定。流动相为甲醇-1％冰醋酸溶液（20：80）；检测波长280nm；流速1mL／min；柱温35℃。结果大黄5种饮片中均能检测到上述2种成分，苯丁酮01在大黄生、酒、醋、熟饮片中含量接近，炮制为炭片后与生片相比含量增加了138％。苯丁酮02在大黄5种饮片中变化趋势较缓和，醋片含量最高，与生片相比增加了23％；而炭片与生片相比则含量降低了47％。结论大黄炒炭炮制可导致苯丁酮苷类成分转化为相应的苷元。

英文摘要：

Objective To observe the content of two butyrophenone constituents in five kinds of decoction pieces of Dahuang （Radix et Rhizoma Rhei） , crude pieces, pieces roasted with millet wine and vinegar, and prepared and charring pieces. Methods The content of 4＇-hydroxy-phenyl-2-butanone （ butyrophenone 01 ） and 4＇-hydroxy-phenyl-2-butanone-4＇-O-β-D-（ 6＂-galloyl ）-glucopyranoside （butyro-phenone 02） were determined by using HPLC. Methanol-glacial acetic acid （20：80 ） was used asmobile phase in gradient elution at the temperature of 30 ℃, and the flow rate was 1.0 mL/min. The detection wavelength was at 280 nm. Results Butyrophenone 01 and butyrophenone 02 were detected in five kinds of pieces. The content of butyrophenone 01 was approximate in the crude pieces, pieces roasted with millet wine and vinegar, and prepared pieces, which increased by 138% in the charting pieces compared with the crude pieces. The content of butyrophenone 02 changed moderately, which was the highest in the pieces roasted with vinegar, increased by 23% compared with the crude pieces, and decreased by 47% in the charring pieces compared with the crude pieces. Conclusion The butyrophenone constituents can be transformed into relevant aglycones after Dahuang was stir-baked to charcoal.