栀子不同炒制饮片的红外光谱分析  

Analysis of Different Processed Products of Gardeniae Fructus Using Infrared Spectroscopy Technique

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

机构地区：[1]河南中医药大学,郑州450008 [2]中国中医科学院中药研究所,中医药发展中心,北京100700 [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)

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.

关 键 词：栀子 饮片 炒制 京尼平苷 红外光谱 

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