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目的:采用傅里叶红外光谱并结合二维相关红外光谱法对山茱萸蒸制前后化学成分进行研究。方法:以4 000-400cm~(-1)范围内的吸收峰和吸光度为指标,以红外光谱图为对象,比较山茱萸蒸制前后饮片红外光谱变化。结果:通过比较蒸制前后山茱萸饮片红外光谱图发现,山茱萸生品与清蒸品总体差异不大,主要在600-900cm~(-1)和1 000-1 550cm~(-1)波数范围内存在少许差异。结论:二维相关红外光谱的变化规律说明了山茱萸药材在炮制的过程发生了化学变化,红外光谱与二维相关相结合可以快速地鉴别山茱萸生品和清蒸品。
Objective: To study the chemical composition of Cornus officinalis before and after steaming by Fourier transform infrared spectroscopy combined with two-dimensional correlation infrared spectroscopy. Methods: Based on the absorption peak and absorbance in the range of 4 000-400 cm -1, the infrared spectra were taken as the object to compare the changes of infrared spectra of the slices before and after steaming. Results: Comparing the IR spectra of dogwood decoction before and after steaming, the results showed that there was no significant difference between the crude products and the steamed products, mainly in the range of 600-900 cm -1 and 1 000-1 550 cm -1 Little difference. Conclusion: The change rule of two-dimensional correlation infrared spectroscopy shows that chemical changes occurred in the processing of Cornus officinalis. The combination of infrared spectroscopy and two-dimensional correlation can quickly identify the crude products and steamed products of Cornus officinalis.