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目的:评价硫磺熏蒸对川芎化学成分的影响。方法:运用傅里叶变换红外光谱法对川芎硫磺熏蒸前后的醇提物及水提物进行分析。红外光谱图采用Omnic 8.0软件采集;二阶导数图谱采用OPUS 6.5软件对红外光谱图进行平滑及求导处理;吸收波数采用SPSS软件进行主成分分析。结果:川芎经过硫磺熏蒸之后,在波数2 000~750 cm-1区间内变化明显,某些吸收峰削弱或消失,同时也有一些新的吸收峰出现。结论:硫磺熏蒸对川芎的化学成分有一定的影响,应用傅里叶变换红外光谱法并结合二阶导数和主成分分析可有效、直观、快速地鉴别硫熏和非硫熏川芎。
Objective: To evaluate the effect of sulfur fumigation on the chemical constituents of Chuanxiong. Methods: The alcohol extract and water extract of Ligusticum chuanxiong before and after sulfur fumigation were analyzed by Fourier transform infrared spectroscopy. The infrared spectra were collected by Omnic 8.0 software. The second derivative spectra were analyzed by OPUS 6.5 software. The absorption wave number was analyzed by SPSS software. Results: Chuanxiong rhizome fumigation, the wave number in the range of 2 000 ~ 750 cm-1 changes significantly, some of the absorption peak weakened or disappeared, but also some new absorption peaks appear. Conclusion: The fumigation of sulfur has a certain influence on the chemical composition of Ligusticum chuanxiong. Using Fourier transform infrared spectroscopy combined with second derivative and principal component analysis can identify sulfur smoked and non-sulfur Ligusticum chuanxiong effectively, rapidly and intuitively.