山茱萸炮制过程中的红外光谱与美拉德反应

陆艳; 张雨霏; 杨光明; 潘扬; 蔡宝昌

山茱萸炮制过程中的红外光谱与美拉德反应

陆艳^1,3,
张雨霏¹,
杨光明^1,2,,
潘扬^1,2,,
蔡宝昌¹

1.
南京中医药大学药学院、江苏省中药炮制重点实验室、国家中医药管理局中药炮制标准重点研究室、国家教育部中药炮制规范化及标准化工程研究中心，江苏南京 210023
2.
南京中医药大学药用菌与中药生物技术研究所，江苏南京 210023
3.
南京医科大学第二附属医院，江苏南京 210011

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出版历程
- 刊出日期: 2016-01-10

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

LUYan^1,3,
ZHANGYu-fei¹,
YANGGuang-ming^{1,2
,},
PANYang^{1,2
,},
CAIBao-chang¹

1.
Key Laboratory of State Administration of Traditional Chinese Medicine for Standardization of Chinese Medicine Processing & Jiangsu Key Laboratory of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing, 210023, China
2.
Laboratory of Medical Fungi and Phyto-Biotech, Nanjing University of Chinese Medicine, Nanjing, 210023, China
3.
The Second Affiliated Hospital of Nanjing Medical University, Nanjing, 210011, China

摘要

摘要: 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、1 028 cm-1有特征吸收。过程分析发现氨基化合物在0~24 h内含量变化呈上升趋势，而在24~48 h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24 h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。
- 山茱萸 /
- 红外光谱 /
- 炮制 /
- 美拉德反应
Abstract: 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 for 48 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 3309 cm-1， 1713 cm-1 and 1028 cm-1. During processing， the content of amine-group compounds showed an upward trend in 0~24 h， while showed an opposite trend in 24~48 h， therefore 24 h could 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.
- Fructus Corni /
- infrared spectroscopy /
- processing /
- Maillard reaction

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