基于红外光谱的鲜地黄、生地黄和熟地黄成分差异分析

doi:10.3964/j.issn.1000-0593(2022)10-3203-07

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摘要：运用傅里叶变换衰减全反射红外光谱（ATR-FTIR）对鲜地黄水提物、生地黄水煎液和熟地黄水煎液的整体成分进行差异分析，并运用离子色谱法对差异成分进行定量分析，研究鲜地黄与其炮制品的整体成分及变化规律。ATR-FTIR中，三种地黄在糖区有差异，其中鲜地黄糖区特征峰在1 140，1 047和1 000 cm^-1，生地黄糖区特征峰为1 140和1 045 cm^-1，熟地黄糖区特征峰为1 142和1 029 cm^-1，且三种地黄峰形状不同。二阶导数红外光谱（SDIR）进一步发现，地黄炮制过程中糖类成分在1 200～600 cm^-1之间的特征峰变化最为显著。三种地黄提取液的特征峰位置相近，但相对峰强度不同，且随着炮制过程呈规律性变化。可以推测出在鲜地黄炮制过程中，鲜地黄中多糖发生水解，变成熟地黄中的寡糖或者单糖。应用离子色谱法对8种单糖和寡糖进行定量分析，所建立方法线性关系良好（R²≥0.999 0）。定量结果显示，葡萄糖、蜜二糖、半乳糖、甘露糖、甘露三糖、水苏糖和毛蕊花糖苷在鲜地黄、生地黄和熟地黄样品中差异显著（p＜0.05）。水苏糖在鲜地黄中含量最高，其余6种糖类成分均在炮制过程中呈递增趋势，推测水苏糖在地黄的炮制过程中参与多渠道的水解过程。该研究使用红外光谱分析探究了鲜地黄及其炮制品中整体化学成分的变化，为鲜地黄的实验室研究和临床应用提供数据支持。同时为鲜药的质量控制提供参考，并为中药炮制的研究提供新思路。

关键词：鲜地黄；炮制；红外光谱；离子色谱

Abstract：Based on the Attenuated Total internal Reflectance Fourier Transform Infrared spectroscopy (ATR-FTIR) to study the main differencesof chemical constituents in water extraction of fresh Radix Rehmanniae (RR), a decoction of crude RR and processed RR. In addition, ion chromatography was used to analyze the different components quantitatively. This study aims to reveal the whole composition and variation of fresh RR and its processed products. In ATR-FTIR, there were differences among the three RR in the region of saccharides. The characteristic peaks of fresh RR were located at 1 140, 1 047 and 1 000 cm^-1, raw RR were 1 140 and 1 045 cm^-1, and processed RR were 1 142 and 1 029 cm^-1. Moreover, the peak shapes of the three kinds of RR were quite different. Meanwhile, the second derivative infrared spectra (SDIR) showed that the characteristic peaks of saccharides in the range of 1 200～600 cm^-1 changed most significantly during the processing of RR. The positions of characteristic peaks of three kinds of RR extracts were similar, but the relative peak intensities were different, and they changed regularly with the processing process. It can be inferred that during the processing of fresh RR, the polysaccharides in fresh RR hydrolyzed into oligosaccharides or monosaccharides. Furtherly, 8 monosaccharides and oligosaccharides were analysed quantitatively using ion chromatography with good linear relationship (R²≥0.999 0). The results indicated that the contents of glucose, melibiose, galactose, mannose, manninotriose, stachyose and acteoside were different in the extracts of the fresh RR, crude RR and processed RR (p<0.05). The content of stachyose and fructose was the highest in fresh RR and raw RR, respectively. The other 6 saccharides trend to increase in processing, presumingthat the stachyose in fresh RR might havea multi-channel hydrolytic process. This study explored the regulation of the whole chemical components of fresh RR in the processing process and provided data support for laboratory investigation and the clinical application of fresh RR. Moreover, these data provided a reference for quality control of fresh Chinese herbal medicine and gave new ideas for traditional Chinese medicine processing research.

Key words：Fresh Radix Rehmanniae; Processing; Infrared spectroscopy; Ion chromatography

收稿日期: 2021-07-23 修订日期: 2022-02-07

中图分类号:

R284.1

基金资助: 科技部重大新药创制专项项目(2019ZX09201005-006-002)，中国癌症基金会鲜药学术委员会, 建生鲜药创研基金项目(JSYY-20200103-055)资助

通讯作者: 韩玲玉 E-mail: hanlingyu@mail.tsinghua.edu.cn

作者简介: 田家屹，1998年生，清华大学药学院研究助理 e-mail: tianjy1198@163.com

引用本文:

田家屹，马芳，韩玲玉. 基于红外光谱的鲜地黄、生地黄和熟地黄成分差异分析[J]. 光谱学与光谱分析, 2022, 42(10): 3203-3209.
TIAN Jia-yi, MA Fang, HAN Ling-yu. Analysis of Composition Differences of Fresh Radix Rehmanniae, Crude Radix Rehmanniae and Processed Radix Rehmanniae Using Infrared Spectroscopy. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2022, 42(10): 3203-3209.

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