山茱萸炮制前后红外光谱研究  

Infrared Spectra of Crude and Processed

作　　者：李可藏 王胜波[1] 张程荣[1] 蔡宝昌[1,2] 

机构地区：[1]浙江中医药大学,浙江杭州310053 [2]南京中医药大学,江苏南京210049

出　　处：《中华中医药学刊》2014年第8期1901-1903,共3页Chinese Archives of Traditional Chinese Medicine

基　　金：国家自然科学基金项目(30873438/c190801);浙江省大学生科技创新活动计划项目(2011R410010)

摘　　要：目的:建立山茱萸炮制前后的红外光谱鉴别方法,为对其科学评价与品质鉴定提供新技术。方法:采用红外光谱图结合二阶导数红外光谱图法分析比较炮制前后差异。结果:山茱萸炮制前后红外光谱图及其二阶导数红外光谱图整体相似,特征区上存在差异。结论:山茱萸生品、酒制品可用红外图谱及其二阶导数红外光谱图直观分析进行鉴定,为山茱萸生品、酒制品鉴别提供了新的方法。Objective： Establish a method of Infrared spectrum to identify crude and processed, which can provide a new technology to evaluate of crude and processed much scientifically. Method ： Comparative analysis of the differences of crude and processed using infrared spectra combined with second derivative infrared spectrum method. Result： The infrared spectrum and the second derivative infrared spectrum of crude and processed similar to the whole, there is a difference in the characteristic area. Conclusion： Using infrared spectra and second derivative infrared spectrum can identify crude and processed visually,which is a new easy method.

关 键 词：山茱萸生品、酒制品 红外光谱 二阶导数 

分 类 号：R284[医药卫生—中药学]