基于近红外光谱技术对山茱萸炮制程度的质量评价

Quality Evaluation in Processing Degree of Corni Fructus Based on Near Infrared Spectroscopy

关键词:  近红外光谱法  山茱萸  5-羟甲基糠醛  炮制程度  质量评价

Key words:  near infrared spectrometry(NIRS)  Corni Fructus  5-hydroxymethylfnrfural(5-HMF)  processing degree  quality evaluation

摘要:

目的 采用近红外光谱技术建立山茱萸饮片中5-羟甲基糠醛含量的快速无损检测方法，并用于快速判别山茱萸饮片的炮制程度。方法 以54个样本作为校正集，运用偏最小二乘法建立定量校正模型并进行优化。以9个样本作为验证集，进行含量预测。结果 校正模型决定系数为0.925 6，相对分析误差为5.06，交叉验证均方根误差为0.022 0，外部验证均方差为0.019 3，光谱预测值与真值之间的相关性较好。结论 该法可直接用于中药山茱萸中5-羟甲基糠醛含量的快速预测，为快速判断山茱萸炮制程度提供可能。该方法具有操作简便、快速无损、准确可靠等优点。

Abstract:

OBJECTIVE To establish a fast and nondestructive detection method on the content of 5-hydroxymethylfurfural (5-HMF) in Corni Fructus by near infrared spectrometry, and used to identify the processing degree rapidly. METHODS The quantitative model was built based on partial least square method with 54 samples, and then the models were optimized. Nine samples were used for content prediction. RESULTS The determination coefficient of the calibration models was 0.925 6, ratio of prediction to deviation was 5.06, root mean square error of cross validation was 0.022 0, and root mean square error of prediction was 0.019 3, these results indicated the correlation between the predicted values and the true values was good. CONCLUSION This method can be applied in rapid quantitative analysis of 5-HMF in the samples of Corni Fructus and identification of their processing degree. The method has the advantages of simple, rapid, nondestructive, accurate and safety.