| 栀子不同炒制饮片的红外光谱分析 |
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| 引用本文： | 李普玲,陈建红,刘慧,麻印莲,陈影,刘梦娇,李玲云,张村,图雅.栀子不同炒制饮片的红外光谱分析[J].中国实验方剂学杂志,2015,21(22):82-85. |
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| 作者姓名： | 李普玲 陈建红 刘慧 麻印莲 陈影 刘梦娇 李玲云 张村 图雅 |
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| 作者单位： | 河南中医药大学, 郑州 450008;中国中医科学院 中药研究所, 中医药发展中心, 北京 100700,河南中医药大学, 郑州 450008;中国中医科学院 中药研究所, 中医药发展中心, 北京 100700,中国中医科学院 中药研究所, 中医药发展中心, 北京 100700,中国中医科学院 中药研究所, 中医药发展中心, 北京 100700,中国中医科学院 中药研究所, 中医药发展中心, 北京 100700,中国中医科学院 中药研究所, 中医药发展中心, 北京 100700;哈尔滨商业大学 生命科学与环境科学研究中心, 哈尔滨 150076,河南中医药大学, 郑州 450008;中国中医科学院 中药研究所, 中医药发展中心, 北京 100700,中国中医科学院 中药研究所, 中医药发展中心, 北京 100700,中国中医科学院 中药研究所, 中医药发展中心, 北京 100700 |
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| 基金项目： | 国家自然科学基金项目(81173553,81473356);中国中医科学院自选课题(ZZ2014053) |
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| 摘 要： | 目的:对栀子不同炒制饮片的红外光谱进行比较分析,建立鉴别栀子不同炒制饮片的方法。方法:采用红外光谱法和二维相关光谱技术,以京尼平苷为参照,比较栀子不同炒制饮片红外图谱,揭示其变化规律。结果:以对照品比对法指认归属了栀子不同炒制饮片的特征指纹峰;生栀子、焦栀子、栀子炭的一维图谱峰形相似;在二阶导数图谱中生栀子特征峰在1 228 cm-1处,焦栀子特征峰在1 235 cm-1处,而栀子炭特征峰在1 241 cm-1处;在二维相关红外光谱的1 300~1 800 cm-1波段,生栀子的最强自动峰为1 636 cm-1,焦栀子的最强自动峰为1 640 cm-1,栀子炭的最强自动峰为1 740 cm-1。结论:红外光谱法结合二维相关光谱技术可用于鉴别栀子不同炒制饮片。
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| 关 键 词： | 栀子 饮片 炒制 京尼平苷 红外光谱 |
| 收稿时间： | 2015/9/19 0:00:00 |
Analysis of Different Processed Products of Gardeniae Fructus Using Infrared Spectroscopy Technique |
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| LI Pu-ling,CHEN Jian-hong,LIU Hui,MA Yin-lian,CHEN Ying,LIU Meng-jiao,LI Ling-yun,ZHANG Cun and TU Ya.Analysis of Different Processed Products of Gardeniae Fructus Using Infrared Spectroscopy Technique[J].China Journal of Experimental Traditional Medical Formulae,2015,21(22):82-85. |
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| Authors: | LI Pu-ling CHEN Jian-hong LIU Hui MA Yin-lian CHEN Ying LIU Meng-jiao LI Ling-yun ZHANG Cun and TU Ya |
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| Institution: | Henan University of Traditional Chinese Medicine, Zhengzhou 450008, China;Institute of Chinese Materia Medica, Development of Traditional Chinese Medicine Center, China Academy of Chinese Medical Sciences, Beijing 100700, China,Henan University of Traditional Chinese Medicine, Zhengzhou 450008, China;Institute of Chinese Materia Medica, Development of Traditional Chinese Medicine Center, China Academy of Chinese Medical Sciences, Beijing 100700, China,Institute of Chinese Materia Medica, Development of Traditional Chinese Medicine Center, China Academy of Chinese Medical Sciences, Beijing 100700, China,Institute of Chinese Materia Medica, Development of Traditional Chinese Medicine Center, China Academy of Chinese Medical Sciences, Beijing 100700, China,Institute of Chinese Materia Medica, Development of Traditional Chinese Medicine Center, China Academy of Chinese Medical Sciences, Beijing 100700, China,Institute of Chinese Materia Medica, Development of Traditional Chinese Medicine Center, China Academy of Chinese Medical Sciences, Beijing 100700, China;Center of Research on Life Sciences and Environmental Sciences, Harbin University of Commerce, Harbin 150076, China,Henan University of Traditional Chinese Medicine, Zhengzhou 450008, China;Institute of Chinese Materia Medica, Development of Traditional Chinese Medicine Center, China Academy of Chinese Medical Sciences, Beijing 100700, China,Institute of Chinese Materia Medica, Development of Traditional Chinese Medicine Center, China Academy of Chinese Medical Sciences, Beijing 100700, China and Institute of Chinese Materia Medica, Development of Traditional Chinese Medicine Center, China Academy of Chinese Medical Sciences, Beijing 100700, China |
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| Abstract: | Objective: To establish a method for identifying different processed products of Gardeniae Fructus by comparing their infrared spectroscopy. Method: Infrared spectroscopy and two-dimensional spectroscopies as well as reference of geniposide were employed to distinguish three different processed products of Gardeniae Fructus so as to find their change variation. Result: One-dimensional spectrum pattern of three different processed products of Gardeniae Fructus was similar.In the second derivative spectra,characteristic peaks of raw,stir-baked and fried into carbon of Gardeniae Fructus were 1228,1235,1241 cm-1,respectively.In two-dimensional correlation infrared spectrum during 1300-1800 cm-1,the strongest automatic peaks of raw,stir-baked and fried into carbon of Gardeniae Fructus were 1636,1640,1740 cm-1,respectively. Conclusion: Infrared spectroscopy and two-dimensional spectroscopies can be used to identify different processed products of Gardeniae Fructus. |
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| Keywords: | Gardeniae Fructus pieces stir-frying geniposide infrared spectroscopy |
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