铽荧光纳米配合物的制备及其潜血手印显现应用

以铽离子为发光中心、对苯二甲酸为第一配体、菲咯啉为第二配体,采用化学方法一步制备出表面羧基修饰的铽荧光纳米配合物。使用活化剂1-(3-二甲氨基丙基)-3-乙基碳二亚胺盐酸盐配合稳定剂N-羟基琥珀酰亚胺对配合物表面的羧基进行活化,促使活化羧基与潜血手印中的胺基在温和条件下迅速发生酰胺反应,成功实现了潜血手印的靶向显现。优化了潜血手印显现的最佳条件,显现悬浮液中配合物与水的质量比推荐为1∶35,显现浸泡时间推荐为20 s。并深入探究了手印显现的对比度、灵敏度、选择性、适用性。实验结果表明,制备的表面活化羧基修饰的铽荧光纳米配合物适用于光滑非渗透性及半渗透性客体表面潜血手印的高质量与高效率显现。     

柴胡舒肝丸的毛细管电泳指纹图谱及其黄芩苷含量的测定

建立了柴胡舒肝丸(Chaihu Shugan Pill, CHSGP)的毛细管区带电泳指纹图谱(capillary electrophoresis fingerprint, CEFP),并采用内标法测定了黄芩苷的含量。以50 mmol/L硼砂-150 mmol/L磷酸二氢钠-50 mmol/L磷酸氢二钠(1:1:1, v/v/v)(含5 mmol/L庚烷磺酸钠)为背景电解质(BGE)溶液,采用未涂层石英毛细管(总长度75 cm,有效分离长度63 cm,内径75 μm),以色谱指纹图谱分离量指数(RF)为目标函数优化实验条件,在紫外检测波长265 nm、运行电压11 kV条件下,以黄芩苷峰为参照物峰,确定了22个共有指纹峰,建立了CHSGP的CEFP,通过对20批样品聚类分析确定用其中13批生成对照CEFP(RCEFP),以此RCEFP为标准用系统指纹定量法鉴别20批柴胡舒肝丸质量。结果其中的4批化学成分数量和分布比例不合格,4批含量明显偏低,其他12批完全合格。采用内标法测定黄芩苷的含量,在5～200 mg/L范围内线性良好(r=0.9999),平均回收率(n=9)为98.2%。该法具有较好的精密度和重现性,为柴胡舒肝丸的质量控制提供了一种新的参考。     

Chromatographic fingerprint study on Evodia rutaecarpa (Juss.) Benth by HPLC/DAD/ESI‐MSn technique

The LC–ESI‐MSⁿ method was developed for the analysis and characterization of alkaloids in the extract of E. rutaecarpa (called Wuzhuyu in Chinese). Thirty‐six batches of Wuzhuyu from different locations of China were investigated and the common fingerprinting profile was established with a professional analytical software recommended by the State Food and Drug Administration. Fifteen chemical components of the common peaks were identified by multi‐stage MS. The effects on the chromatographic profile resulting from different collecting locations, harvesting times or storage times were studied. Hierarchical clustering analysis and principal components analysis were also performed to classify and differentiate the 36 batches of the samples. As a result, those which had same chemical properties were sorted into one cluster, which was very useful in evaluating and controlling the quality of Wuzhuyu.     

潜指纹显现方法研究进展

综合介绍了常用的几种潜指纹显现方法及原理,其中主要综述了指纹的物理化学显现法和化学显现法的进展,包括多金属沉淀法、茚三酮法和荧光材料显现法等。     

北五味子的液相色谱指纹图谱的建立

利用反相高效液相色谱法建立中药材北五味子的指纹图谱,为科学评价及有效控制北五味子质量提供了新方法。实验分析了10个不同产地的北五味子样品,采用国家食品药品监督管理局推荐的“中药色谱指纹图谱相似度评价系统(2004 A版)”计算处理,建立了由26个指纹峰和19个共有峰组成的北五味子指纹图谱,确定了5个主要的指纹峰。通过夹角余弦法和相关系数法计算了北五味子10个样本与指纹图谱间的相似度,得到了满意的结果。所建立的指纹图谱可以用来区别不同产地北五味子药材的优劣,为进一步控制北五味子的质量提供依据。     

基于定量指纹图谱技术的中药质量控制

定量指纹图谱技术是中药指纹图谱技术与多指标成分定量分析相结合的中药质量控制模式。定量指纹图谱技术的发展包括定量组分的制备、过程控制的指纹图谱技术和产品含量测定3个主要部分。本文以丹参为例,通过水提、醇沉、过膜、大孔树脂分离和工业色谱分离5个工艺流程制备了丹参定量组分,对各个工艺步骤以指纹图谱技术考察其稳定性和重复性。对丹参定量组分中的原儿茶醛、迷迭香酸、丹酚酸B 3个成分进行含量测定。3个成分的含量总和大于50%。定量组分的制备以现有的活性成分为目标,经过去粗存精的工艺过程,其质量标准得到了有效的提高。     

The calculation of the density field from axisymmetric schlieren interferograms by the image processing techniques

The schlieren interferograms used to be analyzed in a qualitative way. In this paper, by means of the powerful computational ability and the large memory of computer; the image processing method is investigated for the digitalization of an axisymmetric schlieren interferogram and the determination of the density field. This method includes the 2-D low-pass filtering, the thinning of interferometric fringes, the extraction of physical information and the numerical integration of the density field. The image processing results show that the accuracy of the quantitative analysis of the schlieren interferogram can be improved and a lot of time can be saved in dealing with optical experimental results. Therefore, the algorithm used here is useful and efficient.     

光谱成像技术无损鉴别西洋参饮片的研究

应用电可控液晶光谱成像装置,测定不同市售来源的西洋参饮片,以期为其质量控制提供新的方法。系统光谱分辨率5nm,光谱覆盖范围为405～680nm,空间分辨率50lp·mm-1。从成像光谱立方体中提取特征光谱曲线,构建饮片指纹图谱;采用主成分等聚类分析方法解析其指纹图谱,用于饮片真伪鉴别与质量判定。结果与性状,显微及理化鉴定结果相吻合。表明光谱成像分析技术可用于中药指纹图谱的构建和质量评价,操作方法简便、快速、无损。     

Comparative study of different Schlieren diffracting elements

This paper presents an analysis of diffraction effects taking place at different Schlieren diffracting elements. Two types of diffraction effects are prominent in the Schlieren schemes. One is diffraction of direct light (source image) at the Schlieren element, which limits the sensitivity and resolution of Schlieren systems. The second type is the diffraction of light deflected from the test object at the Schlieren-diffracting element. This second type of diffraction degrades the quality of Schlieren results. Experimental results showing the effect of diffraction of light deflected from the test object at a phase knife-edge, corner of a square phase aperture and an optical fiber tip as Schlieren diffracting elements have been presented and discussed.      

Differentiating parts of Cinnamomum cassia using LC‐qTOF‐MS in conjunction with principal component analysis

Cinnamon bark (Rou Gui in Chinese), cinnamon twig (Gui Zhi) and shaved cinnamon bark (Gui Sin) have been widely used as spices and in traditional Chinese medicine since ancient times. On‐going issues related to quality and authenticity necessitate the development of analytical methods capable of providing an objective evaluation of samples. In this study, chemical fingerprints of cinnamon bark, cinnamon twigs and shaved cinnamon bark were established using liquid chromatography quadruple time‐of‐flight mass spectrometry in conjunction with principal component analysis (PCA). From 125 samples of cinnamon, we identified the following eight compounds and their the detection ratios: coumarin, cinnamaldehyde, cinnamyl alcohol, cinnamic acid, 2‐hydroxycinnamaldehyde, 2‐hydroxycinnamic acid, 2‐methoxycinnamaldehyde and 4‐methoxycinnamaldehyde. Of these, 4‐methoxycinnamaldehyde presented the largest variations in detection ratio, making up 64.0, 97.4 and 50.0% in cinnamon bark, cinnamon twig, and shaved cinnamon bark, respectively. The quantities of cinnamyl alcohol, coumarin and cinnamaldehyde also varied between the three parts of the plant. Chemical fingerprints of the three cinnamon samples were established using principal component analysis, the results of which indicate that cinnamon bark and shaved cinnamon bark could be easily differentiated, despite a marked similarity in outward appearance. Cinnamon twig was also shown to depart from the other clusters. The proposed method provides a fast and efficient means of identifying cinnamon herbs for quality control purposes. Copyright © 2016 John Wiley & Sons, Ltd.