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基于傅里叶变换红外光谱法的红花药材质量分析
引用本文:李贝贝,王 瑾,杨 亮,杜为军,艾散江?艾海提,关 明. 基于傅里叶变换红外光谱法的红花药材质量分析[J]. 食品安全质量检测学报, 2019, 10(18): 6282-6288
作者姓名:李贝贝  王 瑾  杨 亮  杜为军  艾散江?艾海提  关 明
作者单位:新疆师范大学化学化工学院,新疆师范大学化学化工学院,新疆师范大学化学化工学院,新疆师范大学化学化工学院,中国科学院新疆理化技术研究所,新疆师范大学化学化工学院
基金项目:新疆维吾尔自治区“天山青年计划”优秀青年科技人才项目(2017Q027)
摘    要:目的 建立傅里叶变换红外光谱法分析评价红花药材质量的分析方法。方法 采用傅立叶变换红外光谱法(Fourier transform infrared spectrometry, FTIR)对采集自新疆不同产地的20批红花药材进行测量, 建立指纹图谱; 运用聚类分析与主成分分析等统计学及化学模式识别技术, 对不同来源的红花药材进行红外光谱数据比较分析。结果 筛选出12个波数段, 形成了红花药材FTIR红外光谱指纹图谱共有模式; 精密度、稳定性和重复性实验结果表明, 共有峰波数的相对标准偏差(relative standard deviation, RSD)分别为0.00%~0.1%、0.00%~4.56%、0.32%~7.5%, 符合指纹图谱的要求; 20批样品相似度均大于95%, 大致可以分为3大类, 区域间差异较为明显。结论 本研究建立的方法简单、易行、快速, 不污染、样品耗量低, 为不同来源红花药材的鉴定、内在质量评价与质量控制提供了依据、奠定了基础。

关 键 词:傅里叶变换红外光谱法   红花   聚类分析   质量分析
收稿时间:2019-05-15
修稿时间:2019-07-01

Quality analysis of safflower based on Fourier transform infrared spectroscopy
LI Bei-Bei,WANG Jin,YANG Liang,DU Wei-Jun,AISANJIANG Ai-Hai-Ti and GUAN Ming. Quality analysis of safflower based on Fourier transform infrared spectroscopy[J]. Journal of Food Safety & Quality, 2019, 10(18): 6282-6288
Authors:LI Bei-Bei  WANG Jin  YANG Liang  DU Wei-Jun  AISANJIANG Ai-Hai-Ti  GUAN Ming
Affiliation:College of Chemistry and Chemical Engineering, Xinjiang Normal University,College of Chemistry and Chemical Engineering, Xinjiang Normal University,College of Chemistry and Chemical Engineering, Xinjiang Normal University,College of Chemistry and Chemical Engineering, Xinjiang Normal University,Xinjiang Institute of Physical and Chemical Technology, Chinese Academy of Sciences and College of Chemistry and Chemical Engineering, Xinjiang Normal University
Abstract:Objective To establish a method for evaluating the quality of safflower by Fourier transform infrared spectroscopy (FTIR). Methods A total of 20 batches of safflower collected from different areas of Xinjiang were measured by FTIR and fingerprint was established. The infrared spectra of safflower from different sources were compared and analyzed by statistics and chemical pattern recognition techniques such as cluster analysis and principal component analysis. Results A total of 12 kinds of wave number segments were selected to form a common pattern of FTIR infrared fingerprint of safflower. The experimental results of precision, stability and repeatability showed that the RSDs of common peak wave numbers were 0.00%?0.1%, 0.00%?4.56% and 0.32%?7.5%, respectively, which met the requirements of fingerprint. The similarity of 20 batches samples was over 95%, and they could be roughly divided into 3 kinds of categories, with obvious regional differences. Conclusion The established method is simple, feasible, rapid, non-polluting and non-destructive, which provides basis and foundation for the identification, internal quality evaluation and quality control of safflower from different sources.
Keywords:Fourier transform infrared spectroscopy   safflower   cluster analysis   quality analysis
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