【摘要】 目的 比较浮小麦炒制前后化学差异，探讨炒制对浮小麦药效的影响，为完善浮小麦饮片质量标准提供参考。方法 采用近红外光谱法和HPLC法建立化学指纹谱，运用主成分分析、正交偏最小二乘-判别分析等化学模式识别方法找到差异标志物。结果 浮小麦炒制前后的近红外一阶导数光谱有明显差异，主要表现为5 400～5 200 cm^-1和4 500～4 300 cm^-1处，可能与脂肪酸、蛋白质等成分相关。建立甲醇提取物HPLC指纹图谱，生浮小麦共标定12个共有峰，炒浮小麦共标定8个共有峰，炒制后未发现新增共有峰。亚油酸是浮小麦炒制前后的主要差异成分，炒制后含量降低了68.75%。结论 浮小麦炒制前后饮片存在化学差异，亚油酸是主要差异标志物，建立的近红外一阶导数光谱和HPLC定量指纹图谱方法可为完善浮小麦饮片质量标准提供参考。更多还原

【Abstract】 Objective To compare the chemical changes of Tritici Levis Fructus before and after stir-frying, to investigate the effects of stir-frying on the efficacy of Tritici Levis Fructus, and to provide a reference for improving the quality standard of Tritici Levis Fructus decoction pieces.Methods The chemical fingerprint spectrum was established via near-infrared spectroscopy and HPLC,and the difference markers were found via chemical pattern recognition methods such as principal component analysis and orthogonal partial least squares discriminant analysis.Results The near-infrared first derivative spectrum were significantly different between raw and stir-fried Tritici Levis Fructus, mainly at 5 400-5 200 cm^-1 and 4 500-4 300 cm^-1,which may be related to the changes of fatty acids, proteins, and other components.HPLC fingerprint spectra of methanol extract was established.Twelve common peaks were marked in raw Tritici Levis Fructus and 8 common peaks were marked in stir-fried Tritici Levis Fructus.No new common peak was found in stir-fried Tritici Levis Fructus.Linoleic acid was the main difference component of Tritici Levis Fructus before and after stir-frying, and the content decreased by 68.75%.Conclusion There are chemical differences in the decoction pieces of Tritici Levis Fructus before and after stir-frying.Linoleic acid is the main difference marker.The established methods of near-infrared first derivative spectrum and HPLC quantitative fingerprint spectrum can provide a reference for improving the quality standard of Tritici Levis Fructus decoction pieces.更多还原