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目的:建立炙制大黄饮片辅料加入与否的快速测定方法。方法:采用红外光谱法测定黄酒、米醋、生大黄、醋大黄、酒大黄红外光谱图,通过分析红外光谱图峰位、峰强的不同,快速判断炙法炮制的大黄饮片中辅料是否加入。结果:经黄酒、米醋等液体辅料炮制后,生大黄较之酒大黄、醋大黄的红外图谱1 623 cm-1与1 047 cm-1处的峰间比例有明显变化,二阶导数图谱存在显著差异。结论:该法可用于快速测定。
OBJECTIVE: To establish a rapid determination method for adding or not adding rhubarb decoction accessories. Methods: The infrared spectrum of rice wine, rice vinegar, rhubarb, rhubarb vinegar and wine rhubarb was determined by infrared spectroscopy. Through analyzing the difference of peak position and peak intensity of infrared spectrum, the adjuvant of rhubarb decoction of sunburn method was quickly judged. Result: The ratio of peak at 1 623 cm-1 and 1 047 cm-1 of the rhubarb rhubarb vinegar rhubarb obviously changed after the liquid excipients of rice wine and rice vinegar were processed, and the second-order derivative map was significant difference. Conclusion: This method can be used for rapid determination.