Author's Organization：Department of Pharmaceutical Sciences, Tohoku University Hospital Department of Pharmaceutical Sciences, Tohoku University Hospital Research Department of Quality Control & Evalution, Tsumura Co., Ltd., Department of Pharmaceutical Sciences, Tohoku University Hospital
Active components contained in rhubarb (Rhei Rhizoma) that show a quenching effect of extra-weak chemiluminescence (CL) arising from Maillard reaction, had been studied. As the result of fractionation and purification of rhubarb, CL quenching activity was found to exist mainly in the fraction of quinone derivatives as emodin, aloeemodin or rhein. The authentic samples of these quinones showed high CL quenching activities.
