二维相关红外光谱和高光谱成像技术检测黄精干燥过程中多糖的变化  

Two⁃dimensional correlation infrared spectroscopy and hyperspectral imaging to detect the changes of polysaccharide during the drying process of Polygonatum sibiricum

作　　者：付淑亚 谢安国 刘云宏[1,3] FU Shuya;XIE Anguo;LIU Yunhong(Henan University of Science and Technology,School of Food and Bioengineering,Luoyang,Henan 471000,China;Nanyang Institute of Technology,Zhangzhongjing School of Traditional Chinese Medicine and Pharmacy,Nanyang,Henan 473004,China;Food Microbiology Engineering and Technology Research Center of Henan Province,Luoyang,Henan 471000,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471000 [2]南阳理工学院张仲景国医国药学院,河南南阳473004 [3]食品绿色加工与质量安全控制河南省国际联合实验室,河南洛阳471000

出　　处：《食品与机械》2024年第8期33-39,共7页Food and Machinery

基　　金：河南省自然科学基金(编号:202300410131);河南省科技攻关项目(编号:232102321122)。

摘　　要：[目的]研究黄精“一蒸一制”炮制工艺中干燥过程多糖的变化。[方法]采用常压隔水蒸对黄精切片进行蒸制,然后在60℃条件下进行热泵干燥,利用近红外光谱(NIR)、高光谱成像(HSI)和中远红外光谱技术对黄精干燥过程中的特征光谱进行解析,并结合二维相关红外光谱(2D-IR)分析方法研究黄精干燥过程中的多糖变化。[结果]蒸汽加热11 h后黄精多糖含量为3.39%,干燥11 h后多糖含量为6.67%,整体来看,黄精在干燥过程中多糖含量呈逐渐增多的趋势。通过二维相关分析可知,多糖的特征官能团在不断发生变化,在1 016 cm^(-1)处,其官能团变化顺序均为—CH2的C—H伸展→O—H基团在水中拉伸和变形→N—H基团的伸缩振动→O—H拉伸和C—O拉伸组合→C—H拉伸和C—C拉伸组合→吡喃糖苷;HSI技术结合化学计量学,利用PLSR建立多糖的光谱预测模型,模型的R2p为0.903。[结论]红外光谱、HSI技术结合2D-IR技术能很好地监测黄精在干燥过程中的多糖变化规律。[Objective]To study the changes of polysaccharide in the drying process of"one steam and one preparation"of Polygonatum sibiricum.[Methods]The slices were steamed by atmospheric pressure water isolation steaming,and then dried by heat pump at 60℃.Near infrared spectroscopy(NIR),hyperspectral imaging(HSI)and middle and far infrared spectroscopy were used to analyze the characteristic spectra of the drying process of Polygonatum sibiricum,and the changes of polysaccharide during the drying process were studied by combining two-dimensional correlation infrared spectroscopy(2D-IR)analysis method.[Results]The content of polysaccharide was 3.39%after steam heating for 11 h,and 6.67%after drying for 11 h.The content of polysaccharide showed a gradual increase during the drying process.Through two-dimensional correlation analysis,it was showed that the characteristic functional groups of polysaccharides were constantly changing.And at 1016 cm^(-1),the sequence of functional group changes was C—H stretching of—CH2→stretching and deformation of O—H group in water→stretching vibration of N—H group→combination of O—H stretching and C—O stretching→combination of C—H stretching and C—C stretching→glucopyranoside.HSI technology combined with chemometrics,PLSR was used to establish the spectral prediction model of polysaccharide,and the Rp 2 of the model was 0.903.[Conclusion]Infrared spectroscopy,HSI technology combined with 2D-IR technology can well monitor the changes of polysaccharide in the drying process of Polygonatum sibiricum.

关 键 词：黄精 多糖 近红外 中远红外 二维相关分析 高光谱成像 

分 类 号：R284.1[医药卫生—中药学] O657.3[医药卫生—中医学]