| 摘要: |
| 利用红外光谱(FTIR)对酒炖熟地黄进行炮制过程和炮制终点评价分析。通过对熟地黄炮制过程中其整体红外特征吸收峰的变化趋势和变化规律来表征熟地黄炮制过程中其化学成分、生物形态(色味变化)及药学性质等的变化特点,最终利用熟地红外特征吸收峰及相关峰面积比等多因素指标来量化熟地黄“黑如漆,甜如饴”之传统炮制经验,制定酒炖熟地黄“炮制终点”红外标准,规范熟地炮制工艺,保证熟地质量品质。 |
| 关键词: FTIR 酒炖熟地 过程分析 相关峰面积比 炮制终点 |
| DOI： |
| 投稿时间：2017-03-18修订日期：2017-08-30 |
| 基金项目:河南省青年骨干教师项目基金(2013GGJS-191) |
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| Quantitative analysis on the processing end-point of Wine stewed Rehmannia By FTIR |
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| (Henan University of Animal Husbandry and Economy) |
| Abstract: |
| Evaluation and analysis on the processing and the processing end-point of Wine stewed Rehmannia by FTIR. Through the whole process of characteristic IR absorption peaks of Radix Rehmanniae and Radix Rehmanniae changes in trends and changes in the law to characterize the processing of Radix Rehmanniae and its chemical composition and biological morphology (color taste change) change characteristic and pharmaceutical properties etc., Finally, useding multi factor index of infrared absorption characteristics and Correlation-peak-area ratio of Radix Rehmanniae to quantify the traditional processing experience of "Black like paint, sweet as maltose" of Radix Rehmanniae, making infrared standard of wine stewed Rehmannia of “processing end-point”, specificating of processing technology of Radix Rehmanniae, ensuring the quality of Radix Rehmanniae. |
| Key words: FTIR Wine stewed Rehmannia Process analysis Correlation-peak-area ratio |
