Quality evaluation of different varieties of rhubarb based on multicomponents and bioactivity: Application to quality control in the production of rhubarb decoction pieces.

Abstract

In this work, we developed a novel HPLC method for the simultaneous determination of 16 bioactive components in rhubarb and used it to determine the contents. Through the determination of bioactive components and in vitro activity, we compared the differences between 18 batches of different varieties of rhubarb. The contents of 16 bioactive components in Rheum officinale Baill., Rheum tanguticum Maxim. ex Balf., and Rheum palmatum Linn. were 57.53-76.09, 98.88-130.61 and 36.18-48.66 mg/g, respectively. The average inhibition rates of alkaline phosphatase in R. tanguticum were the highest, reaching 79.53%. The average inhibition rates of thrombin and Na+ /K+ -ATPase in R. palmatum were the highest, reaching 80.93 and 62.42%, respectively. These results showed that there were significant differences in effective components and biological activities among different varieties of rhubarb. Through chemometric analysis, we preliminarily compared the differences in chemical composition of different varieties of rhubarb, and established a Fisher discriminant function which could accurately distinguish different varieties of rhubarb. Through correlation analysis and molecular docking, three potential components as quality markers of rhubarb were identified. The obtained results provide a comprehensive strategy for the quality control of multisource Chinese medicine and related products.