肉苁蓉不同炮制品的红外光谱鉴别研究

Identification Study of Different Processed Products of Cistanche Deserticola by Infrared Spectroscopy

目的:探索不同蒸制时间蒙药肉苁蓉的成分变化规律,为其炮制工艺优化和质量控制研究提供参考。方法:采用红外光谱与二介导数光谱技术,通过比较肉苁蓉在不同蒸制时间的红外吸收特征,分析其成分变化规律。结果:不同蒸制时间肉苁蓉的一维红外光谱非常相似,进一步分析二阶导数光谱发现,随着蒸制时间的延长,2 934 cm^(-1)处吸收峰逐渐增强,1 236 cm^(-1)和990 cm^(-1)处吸收峰逐渐减弱,说明蒸制可以使脂类成分增多,使多糖类、环烯醚萜类及苷类物质减少。结论:本研究通过对不同蒸制时间蒙药肉苁蓉红外吸收特征变化规律及指标性成分分析,初步揭示其炮制时长对肉苁蓉成分的影响,可为肉苁蓉的炮制工艺优化及质量评价提供科学依据。

Objective:Through exploring the composition change rule of Mongolian medicine Cistanche desertico-la at different steaming times,to provide reference for optimization of its processing technology and quality con⁃trol research.Methods:One-dimension infrared spectrum and second derivative spectrum were adopted to ana⁃lyze the composition change rule of Cistanche deserticola by comparing the infrared absorption characteristics at different steaming times.Results:The one-dimensional infrared spectra of Cistanche deserticola with different steaming times were very similar.The second derivative spectra showed the absorption peak at 2934 cm^(-1) gradu⁃ally increased,while the absorption peaks at 1236 cm^(-1) and 990 cm^(-1) gradually decreased with the extension of steaming time,indicating that steaming could increase lipid components and decrease polysaccharides,iridoids and glycosides components.Conclusion:Through analyzing the changes of infrared absorption characteristics and indicative components of Mongolian medicine Cistanche deserticola at different steaming times,this study preliminarily reveals the effect of steaming time on its components,which can provide scientific basis for the pro⁃cessing optimization and quality evaluation of Cistanche deserticola.