二维相关红外光谱对熟地黄“加味(砂仁)炮制”的研究

Study on"Radix Rehmanniae preparata added in Fructus Amomi"by two-dimensional relevant infrared spectrum

目的:对不同方法制备的熟地黄进行无损快速鉴别研究。方法:采用傅立叶红外光谱法和二维相关红外光谱分析方法和技术。结果:酒炖熟地、砂仁制熟地和砂仁拌熟地在一维红外光谱和二阶导数谱差异不明显,而在二维相关光谱显示较大差异。结论:该方法为中药炮制尤其是加辅料或加味中药"复制"炮制的研究提供一个崭新的思路。

Objective：To distinguish different types of Radix Rehmanniae preparata harmlessly and fast. Methods： FTIR and two - dimensional correlation spectroscopy. Results： Different types of Radix Rehmanniae preparata have not remarkable difference by IR spectrum and second derivative spectra, but have evidently difference in two -dimensional relevant infrared pecially for the TCM added spectrums. Conclusion： It provides a new way to study the process of preparing TCM, esin auxiliary materials and other TCM.