黄芩不同炮制饮片的红外光谱特征分析  

Analysis of Different Processed Products of Scutellariae Radix Using Infrared Spectroscopy Technique

作　　者：陈影[1] 刘慧[1] 李普玲[1,2] 陈建红[1,2] 李玲云[1,2] 刘梦娇[1,3] 麻印莲[1] 张村[1] 图雅[1] 

机构地区：[1]中国中医科学院中药研究所,道地药材国家重点实验室培育基地,中医药发展中心,北京100700 [2]河南中医药大学,郑州450008 [3]哈尔滨商业大学生命科学与环境科学研究中心,哈尔滨150076

出　　处：《中国实验方剂学杂志》2015年第22期77-81,共5页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家自然科学基金项目(81173553,81130070);道地药材国家重点实验室培育基地自主课题

摘　　要：目的：以黄芩苷为对照,对黄芩3种饮片（生黄芩、酒黄芩、黄芩炭）的多级红外特征图谱进行比较分析,为建立黄芩不同饮片无损、快速的鉴别方法提供参考。方法：采用红外光谱与二维相关红外光谱技术,比较黄芩不同炮制饮片的红外图谱,发现其变化规律。结果：在一维红外光谱中,各饮片的谱图十分相似;通过分析二阶导数光谱发现,炒炭之后1 357cm-1吸收峰向高波数位移,1 296 cm-1吸收峰向低波数位移;而生黄芩、酒黄芩中的1 413（1 408）cm^-1峰,在黄芩炭中消失。二维红外谱图显示特征峰差异明显,在800~1 300 cm^-1波段,生黄芩有3个特征峰,1 078 cm-1为最大吸收峰;酒黄芩有4个特征峰,1 066 cm^-1为最大吸收峰;黄芩炭有3个特征峰,1 129 cm^-1为最大吸收峰;在1 300~1 800 cm^-1波段,各饮片均呈现出4个特征峰,其中最大吸收峰生黄芩为1 576 cm^-1,酒黄芩为1 620 cm^-1,黄芩炭为1 558 cm^-1。结论：多级红外特征图谱法可用于快速有效地分析和鉴定黄芩不同饮片,为深入诠释黄芩饮片的炮制原理提供参考。Objective： To identify three pieces of Scutellariae Radix（ crude,processed by wine and fried into carbon） through infrared spectroscopy technique with baicalin as a standard. Method： 1D and 2D infrared spectroscopy were adopted to clarify potential change variation of three pieces of Scutellariae Radix by comparing their infrared spectra characteristic. Result： Spectra of three products were similar in 1D infrared spectroscopy. In the second derivative spectra,absorption peaks at 1 357 cm^- 1and 1 296 cm^- 1were moved to higher and lower wavenumbers after charred,respectively; absorption peak at 1 413（ 1 408） cm^- 1in crude and processed by wine were disappeared after charred. There were significant differences in 2D infrared spectroscopy.During 800-1 300 cm^- 1,three characteristic peaks were shown in crude products with the strongest peak was at1 078 cm^- 1; processed products by wine had four characteristic peaks with the strongest peak was at 1 066 cm^- 1;the strongest peak was at 1 129 cm^- 1in fried into carbon products which had three characteristic peaks. Four characteristic peaks were shown between 1 300-1 800 cm^- 1,the strongest peaks of crude,processed by wine and fried into carbon products were at 1 576,1 620,1 558 cm^- 1,respectively. Conclusion： Infrared spectroscopy technique can provide a great deal of information,which can provide a scientific basis for further explanation of change variation of processed products of Scutellariae Radix.

关 键 词：红外光谱 黄芩 饮片 黄芩苷 中药炮制 

分 类 号：R283.1[医药卫生—中药学] R284.1[医药卫生—中医学]