文献类型：期刊文献

中文题名：枸杞子水提部位荧光特性研究

英文题名：Study on Fluorescence Characteristics in Water Extracting Parts of Lycii Fructus

作者：戴迪[1];靳贵林[2];崔治家[1];杨扶德[1];邵士俊[3]

第一作者：戴迪

机构：[1]甘肃中医药大学,甘肃兰州730000;[2]西藏藏医药大学,西藏拉萨850000;[3]中国科学院兰州化学物理研究所,甘肃兰州730000

第一机构：甘肃中医药大学

年份：2019

卷号：26

期号：7

起止页码：79

中文期刊名：中国中医药信息杂志

外文期刊名：Chinese Journal of Information on Traditional Chinese Medicine

收录：CSTPCD;;CSCD:【CSCD_E2019_2020】；

基金：甘肃省自然科学基金(148RJZA059);中国科学院科技服务网络计划区域重点项目(KFJ-STS-QYZD-013)

语种：中文

中文关键词：枸杞子;荧光特性;三维荧光光谱;中药鉴定

外文关键词：Lycii Fructus;fluorescence characteristics;three-dimensional fluorescence spectroscopy;identification of TCM

摘要：目的通过研究枸杞子水提部位的荧光特性,为枸杞子鉴定与质量评价提供依据。方法采用紫外吸收光谱、荧光激发谱、荧光发射谱、三维荧光光谱的多维光谱结合方法得到枸杞子水提取部位的全方位光谱特征信息,并对特征荧光峰进行表征。结果枸杞子水提部位有2个明显的特征荧光峰,分别在激发波长(Ex)280 nm/发射波长(Em)340 nm与Ex 340 nm/Em 450 nm处,且荧光强度与浓度有关,受温度、酸碱度、共存离子影响;对照品东莨菪内酯、色氨酸的三维荧光光谱峰位置与之相似。结论采用水提部位荧光光谱图可对枸杞子进行定性鉴别,特征荧光峰初步推断为以色氨酸为代表的氨基酸类组分和东莨菪内酯类组分。
Objective To study the fluorescence characteristics of the water extracting parts of Lycii Fructus;To provide a basis for the identification and quality evaluation of Lycii Fructus.Methods Multi-dimensional spectroscopy including ultraviolet absorption spectroscopy,fluorescence excitation spectroscopy,fluorescence emission spectroscopy and three-dimensional fluorescence spectroscopy were used to obtain the omnidirectional spectral characteristics of the water extracting part of Lycii Fructus,and the characteristic fluorescence peaks were characterized.Results There were two distinct characteristic fluorescence peaks in the water extracting parts of Lycii Fructus,which were at Ex 280 nm/Em 340 nm and Ex 340 nm/Em 450 nm,respectively.The fluorescence intensity was related to concentration,affected by temperature,p H value and coexisting ions;the three-dimensional fluorescence peak positions of scopoletin and tryptophan were similar to Lycii Fructus.Conclusion The fluorescence spectrum of the water extracting parts can be used to qualitatively identify Lycii Fructus.It is preliminarily concluded that the characteristic fluorescent peaks were the amino acid component represented by tryptophan and scopoletin component.