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Active components contained in rhubarb (Rhei Rhizoma) that show a quenching effect of extra-week 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, aloe-emodin or rhein. The authentic samples of these quinones showed high CL quenching activities.

Extra-Weak Chemiluminescence of Drugs. X. Extra-Weak Chemiluminescence Quenching Component of Rhubarb