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  • Title: [Analysis on changes of purgative biopotency in different processed products of rhubarb].
    Author: Li H, Wang J, Qu Y, Xiao X.
    Journal: Zhongguo Zhong Yao Za Zhi; 2012 Feb; 37(3):302-4. PubMed ID: 22568228.
    Abstract:
    OBJECTIVE: To determine the difference on purgative biopotency of different processed products of rhubarb and compare rhubarb before and after preparation. METHOD: The prime biopotency of rhubarb reference substance was determined by comparing with the control substance of sennoside B using rat purgative model. Comparing with calibrated rhubarb reference substance, the bioactivity different processed products of rhubarb was determined by the 2,2',2" method. RESULT: The purgative biopotency of crude rhubarb was 825.22 U x g(-1). The purgative biopotency of alcohol-processed rhubarb was 699.05 U x g(-1), The purgative biopotency of steamed rhubarb were 459.76 U x g(-1). Carbonized rhubarb cannot be determinate. CONCLUSION: Crude rhubarb showed a significantly declineing purgative biopotency after being processed, alcohol-processed rhubarb showed less than crude rhubarb and followed by steamed rhubarb. Carbonized rhubarb lost almost all purgative bioactivity.
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