FTIR光谱快速鉴别刺梨黄酮的研究

采用傅里叶变换红外光谱(FTIR)分析了新鲜野生刺梨果肉、烘干刺梨果肉以及室温存放数日后刺梨果肉的红外光谱特性.为对比新鲜果肉与烘干果肉样品中刺梨黄酮的红外光谱特性,以新鲜野生刺梨果实为研究对象,分别采用了超声辅助溶剂萃取法和超声结合酶辅助半仿生法提取刺梨黄酮.并使用无水乙醇作为超声辅助溶剂萃取法的萃取剂萃取刺梨黄酮,...

Study on the Rapid Identification of Flavonoids in Chestnut Rose (Rosa Roxburghii Tratt) by FTIR

The fresh, dried chestnut rose (CR) (Rosa roxburghii Tratt) and stored for several days wild CR pulp were analyzed by using the infrared spectral technology of Fourier transform infrared spectrometer (FTIR) at room temperature in this paper. To compare the spectral characteristics of fresh and dried CR pulp, we extracted their flavonoids by the ultrasonic-assisted solvent extraction (UASE) method and ultrasonic combined enzyme-assisted semi-bionic (UCES) method, respectively. Moreover, absolute ethanol was used to extract CR flavonoids in the UASE method for the extraction of CR flavonoids. And then Pepsin, tryps in and bile were used to simulate the environment of enzyme assisted gastrointestinal digestion for the extraction of Flavonoids from Rosa roxburghii Tratt. The Fresh pulp and Dried pulp were respectively reacted for 0, 0.5, 1, 1.5, 2 and 2.5 h in the two extraction methods. First of all, the infrared spectra data of fresh pulp and dried pulp were measured. Then, by comparing the optimal characteristic wavelength combination of the two methods for extracting CR flavonoids, we found that under the same reaction conditions, when the reaction time is at 1.5 h, the transmittance intensities of the infrared spectrum from the fresh CR and the dried CR in the UASE method were 83.5% and 84%, respectively; in the UCES method, their transmittance intensities were 32% and 38%, respectively. Therefore, combined with Lambert-Beer’s law, when the reaction time was the same, the UCES method was superior to the UASE method for extracting CR flavonoids. Besides, with the increase of reaction time, the infrared absorption peak intensity of the two extraction methods showed an upward trend. After being reacted for 2 h, the absorption peak was gradually stable. The results showed that the infrared absorption peaks at 3 419 cm-1 (hydroxyl group O-H stretching vibration), 1 615 cm-1 (Carbonyl C═O bond stretching vibration) and 1 053 cm-1 (alkyl group) of the CR flavonoids could be distinguished. The infrared absorption peaks of flavonoids in fresh pulp and stored at room temperature for several days were consistent with that of quercet in and kaempferol. Under the same experimental conditions, the flavonoids concentration of dried CR was higher than that of fresh CR pulp. This research can provide references for identifying the production of functional medicines and foods of chestnut rose.