红外光谱结合化学计量学快速鉴别不同环境发汗丹参

目的 采用红外光谱法测定空旷阴凉、空旷光照及室内环境下堆积发汗丹参中水提物及醇提物特征,快速鉴别其质量.方法 采用傅里叶红外光谱技术结合化学计量学建立主成分分析-马氏距离(principal component analysis-Mahalanobis distance,PCA-MD)判别模型鉴别分析不同环境下发汗丹参...

Rapid Identification of Salvia miltiorrhiza Under Different Sweating Environments by Infrared Spectroscopy Combined with Chemometrics

Objective To investigate the characteristics of the water and alcohol extracts of Salvia miltiorrhiza processed under the open shade, open light, and indoor sweating environments using infrared spectrometry, and to rapidly identify their quality. Methods Fourier transform infrared spectroscopy and chemometrics were used to establish a principal component analysis-Mahalanobis distance (PCA-MD) discriminant model, which was used to analyze the water and alcohol extracts of Salvia miltiorrhiza processed under different sweating environments. Results The infrared spectrogram showed that the main characteristic absorption peaks of Salvia miltiorrhiza were located around 3 305, 2 929, 1 601, 1 520, 1 362, 1 260, 1 171, 1 041, and 869 cm-1; similar absorption peaks were observed for the water and alcohol extracts of Salvia miltiorrhiza processed under different sweating environments, but there were certain differences in the number, location, and absorption intensity of some characteristic absorption peaks, suggesting that there were changes in the chemical composition and content of Salvia miltiorrhiza after sweating processing under different environments. The intensity of the absorption peaks around 1 520 and 1 262 cm-1 was enhanced after sweating, and it was speculated that there was a significant increase in the content of phenolic acids in water extract after sweating, and the reactor No. 3 (indoor environment) had the highest strength among the processed products, followed by the reactor No. 2. The intensity of the absorption peaks of the alcohol extract after sweating was enhanced around 1 740-1 650 cm-1, suggesting that there was an increase in the content of ketones after sweating, and the reactor No. 2 (open light environment) had the highest strength, followed by the reactor No. 3. The intensity of the absorption peaks around 1 041 cm-1 was reduced during sweating, suggesting the presence of glycoside hydrolysis and carbohydrate metabolism. The PCA-MD discriminant analysis showed that Salvia miltiorrhiza products processed under different sweating environments could be completely distinguished, which suggested varying degrees of change in the chemical components of Salvia miltiorrhiza after sweating. Conclusion Infrared spectrometry combined with PCA-MD discriminant analysis can be used for the accurate and rapid identification and quality assessment of Salvia miltiorrhiza processed under different sweating environments, which provides a reference for the quality assessment of Salvia miltiorrhiza products processed under different sweating environments in the producing area.