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。
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 1 228,1 235,1 241 cm- 1,respectively. In twodimensional correlation infrared spectrum during 1 300-1 800 cm- 1,the strongest automatic peaks of raw,stirbaked and fried into carbon of Gardeniae Fructus were 1 636,1 640,1 740 cm- 1,respectively. Conclusion：Infrared spectroscopy and two-dimensional spectroscopies can be used to identify different processed products of Gardeniae Fructus.
出处
《中国实验方剂学杂志》
CAS
CSCD
北大核心
2015年第22期82-85,共4页
Chinese Journal of Experimental Traditional Medical Formulae
基金
国家自然科学基金项目(81173553,81473356)
中国中医科学院自选课题(ZZ2014053)
关键词
栀子
饮片
炒制
京尼平苷
红外光谱
Gardeniae Fructus
pieces
stir-frying
geniposide
infrared spectroscopy
作者简介
李普玲，在读硕士，从事饮片质量评价及炮制原理研究，Tel：010-64087690，E-mail：18311488419@163．com
[通讯作者]张村，研究员，博士生导师，从事中药化学、中药炮制研究，Tel：010．64087690，E-mail：zhc95@163．com.
[通讯作者]图雅，教授，从事民族药（中药）发展战略及药效物质基础研究，Tel：010-64014411-2331，E-mail：tuya126@126．com
