【作者】 李冰宁； 武彦文； 欧阳杰； 孙素琴； 陈舜琮；

【Author】 LI Bing-ning~(1,2),WU Yan-wen~(2*),OUYANG Jie~1,SUN Su-qin~3,CHEN Shun-cong~2 1.Department of Food Science and Engineering,College of Biological Sciences and Technology,Beijing Forestry University, Beijing 100083,China 2.Beijing Center for Physical and Chemical Analysis,Beijing 100089,China 3.Department of Chemistry,Tsinghua University,Beijing 100084,China

【机构】 北京林业大学生物科学与技术学院食品科学与工程系； 北京市理化分析测试中心； 清华大学化学系生命有机磷化学及化学生物学教育部重点实验室；

【摘要】 为了考察水蛭炮制前后化学成分产生的变化,本文采用红外光谱（FTIR）和二维相关红外谱图（2D-IR）对中药水蛭鲜品和制品进行了研究。结果表明:水蛭具有明显的酰胺Ⅰ和Ⅱ带蛋白质特征峰,其中鲜品的酰胺Ⅱ带吸收峰在1 543 cm^-1,而生品和炮制品的向低频位移至1 535 cm^-1;采用热微扰模拟水蛭炮制过程并分析水蛭的2D-IR,结果显示水蛭鲜品中的酰胺Ⅰ带与酰胺Ⅱ带的自动峰的强度比炮制品的更为显著。说明水蛭在炮制过程中蛋白质的空间构象破损、氢键断裂,导致变性失活,部分脂肪酸和甾醇类组分在炮制中发生氧化分解。更多还原

【Abstract】 The chemical composition differences of traditional Chinese medicine leech before and after processing were analyzed by FTIR and two-dimensional correlation infrared（2DTR） spectroscopy.Comparing the IR spectra of samples,the primary difference was that the characteristic peak of fresh leech was at 1 543 cm^-1 while that of crude and processed leech moved to 1 535 cm^-1.In the 2D-IR correlation spectra,fresh leech behaved stronger automatic peaks of the amideⅠandⅡbands than that of processed leech.Moreover,the result of FTIR and 2DTR correlation spectra validated that the 3-dimension structure of protein was damaged and hydrogen bonds were broken after processing,and this resulted to the inactivation of proteia Part of the fatty acids and cholesterol components of leech were also oxidized in this process.更多还原