山茱萸炮制过程中的红外光谱与美拉德反应

Analysis of Fructus Corni by Infrared Spectroscopy and Maillard Reaction during Processing

目的利用红外光谱技术,分析炮制过程中山茱萸红外光谱的宏观和指纹特征与美拉德反应的关系。方法以酒蒸法炮制山茱萸药材,对炮制过程中不同时间点的酒萸肉饮片进行红外光谱信息采集并进行分析。结果根据红外光谱信息,可以推断山茱萸中存在醇类、有机酸类、酯类等化合物,炮制过程中各类成分有规律地变化并趋于稳定,在3 309、1 713、1 028cm^-1有特征吸收。过程分析发现氨基化合物在0～24h内含量变化呈上升趋势,而在24～48h之间含量呈下降趋势,结合前期对山茱萸炮制过程中美拉德反应的理化参数研究结果,判断24h为最佳炮制时间。结论红外光谱分析快速、方便,特征性强,可以识别山茱萸炮制品中的主体成分,与美拉德反应相结合,为炮制工艺的优化提供科学的依据。

OBJECTIVE To study the FT-IR characterization of components of Fructus Corni and the relationship between information in IR and Maillard reaction during processing.METHODS Fructus Corni was processed by steaming with wine for48 h.During processing,samples processed at different time points were collected to carry out infrared spectrum analysis.RESULTS It could be deduced from the spectra that there were alcohols,organic acids,esters and so on in Fructus Corni.When being processed,the amounts of components changed slightly and stabilized gradually with main peaks at 3309cm^-1,1713cm^-1 and 1028cm^-1.During processing,the content of amine-group compounds showed an upward trend in 0～24h,while showed an opposite trend in 24～48h,therefore 24 hcould be regarded as the optimal processing time in consideration of IR information and results of our previous study of Maillard reaction of Fructus Corni.CONCLUSION This infrared spectroscopy method is simple and convenient to analyze Fructus Corni samples during processing,and can preliminary recognize the main ingredients in samples.Combined with the study of Maillard reaction of Fructus Corni,it could provide useful references for the optimization of processing of Fructus Corni.