论文部分内容阅读
该文采用低场核磁共振(nuclear magnetic resonance,NMR)及成像(nuclear magnetic resonance imaging,MRI)技术对白芍炮制过程中的水分状态和含量进行研究,考察白芍药材水煮、干燥过程中驰豫时间(transverse relaxation time,T_2)和MRI图像的变化。结果显示白芍鲜品中主要是自由水,煮制过程中,结合水的含量下降而自由水的含量增加,煮制过程结束时,白芍药材中自由水的含量达到90%以上。干燥过程中,T_2向左移动,水分流动性降低。MRI图像显示白芍炮制过程中水分的增加和减少均是由外而内的过程,干燥结束时,剩余水主要存在于白芍内层。水分的变化对药材炮制后的品质和外观均有影响,低场核磁及成像技术为白芍药材炮制过程中水分的变化提供了直观的参考依据,研究结果为根类药材的炮制方法的优化及饮片评价提供直观的参考方法和技术支撑。
In this paper, the state and content of water in the process of Radix Paeoniae Alba were studied by using low-field nuclear magnetic resonance (NMR) and nuclear magnetic resonance imaging (MRI) Time (transverse relaxation time, T_2) and MRI images. The results showed that the main fresh water in Paeonia lactiflora is free water. During the cooking process, the content of bound water decreased while the content of free water increased. At the end of the cooking process, the content of free water in Radix Paeoniae Alba was over 90%. During drying, T_2 moves to the left and water mobility decreases. The MRI images showed that the increase and decrease of water content during the process of Radix Paeoniae Alba was processed by external and internal processes. At the end of drying, the residual water mainly existed in the internal layer of Radix Paeoniae Alba. The change of moisture has an impact on the quality and appearance of the cooked herbs. The low-field NMR and imaging techniques provide an intuitive reference for the changes of water content during the processing of the white peony herb. The research results are the optimization of the processing methods of root medicines and Pieces evaluation provides an intuitive reference method and technical support.