基于光谱图像分析的白芷酒炖前后4种香豆素类成分含量测定

Measured Before and After Stew Four Kinds Coumarins Content Based Angelica Wine-spectral Image Analysis

白芷是中医常用药物,药典中对本品的描述为辛、温,该药含有较多功效,具有多种药理作用。白芷中主要活性代表成分为香豆素类,在对其药理功效成分不断研究过程中,逐渐认识到该药材的益处,利用白芷泡酒能够对人体产生保健作用。由于白芷酒的主要药理功效为香豆素类,因此,文中提出基于光谱图像分析技术对白芷酒炖前后香豆素类成分含量进行检测实验。首先,利用近红外光谱技术对白芷酒炖前后样本中香豆素类实现光谱分析,得到在近红外区域特征吸收的波段范围,获取近红外光谱数据,建立白芷酒香豆素类分析校正模型;然后,通过HLPC分析方法测量白芷酒炖前后样品的化学值,根据红外光谱数据和样品化学值对样品类型进行筛选,获取筛选数据后将白芷酒香豆素类炖前后的数据进行成分含量比较,实现检测目的。

Angelica is a traditional Chinese medicine commonly used drugs, the product description Pharmacopeia is acrid, warm, the drug contains more effects, a variety of pharmacological effects.Angelica main active ingredient is the representative of coumarin in the composition of its pharmacological effect of continuous research process,, come to realize the benefits of the medicine, the use of Angelica sparkling wine can produce health effects on the human body. Since the main pharmacological effect of coumarin Angelica wine, therefore, proposed in this paper based on spectral image analysis techniques coumarins content before and after the experiment to detect Angelica wine stew. First, the use of near infrared spectroscopy before and after Angelica wine stew samples coumarin achieve spectral analysis to obtain the wavelength range characteristic absorption in the NIR region,access to near-infrared spectral data, the establishment of Angelica wine coumarin analysis calibration model; then, as measured by HLPC analysis values before and after chemical stew Angelica wine samples, according to the infrared spectral data and sample values for chemical sample type filter, filter data to obtain the data after coumarin Angelica wine stew ingredients before and after comparison,achieve detection purposes.