Analysis of Composition Differences of Fresh Radix Rehmanniae, Crude Radix Rehmanniae and Processed Radix Rehmanniae Using Infrared Spectroscopy

Jia-yi TIAN; Fang MA; Ling-yu HAN

doi:10.3964/j.issn.1000-0593(2022)10-3203-07

Journals >Spectroscopy and Spectral Analysis >Volume 42 >Issue 10 >Page 3203 > Article

Spectroscopy and Spectral Analysis
Vol. 42, Issue 10, 3203 (2022)

Analysis of Composition Differences of Fresh Radix Rehmanniae, Crude Radix Rehmanniae and Processed Radix Rehmanniae Using Infrared Spectroscopy

Jia-yi TIAN^*, Fang MA, and Ling-yu HAN^*;

Author Affiliations

School of Pharmaceutical Sciences, Tsinghua University, Beijing 100084, China

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DOI: 10.3964/j.issn.1000-0593(2022)10-3203-07 Cite this Article

Jia-yi TIAN, Fang MA, Ling-yu HAN. Analysis of Composition Differences of Fresh Radix Rehmanniae, Crude Radix Rehmanniae and Processed Radix Rehmanniae Using Infrared Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2022, 42(10): 3203 Copy Citation Text

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Fig. 1. ATR-FTIR spectra of the fresh RR (a), crude RR (b) and processed RR (c) extract samples

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ATR-FTIR spectra of standard for saccharide compoundsd: Stachyose; e: Galactose; f: Manninotriose; g: Fructose; h: Anhydrous glucose; i: Acteoside; j: Melibiose; k: Mannose

Fig. 2. ATR-FTIR spectra of standard for saccharide compounds
d: Stachyose; e: Galactose; f: Manninotriose; g: Fructose; h: Anhydrous glucose; i: Acteoside; j: Melibiose; k: Mannose

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Fig. 3. ATR-SDIR spectra of the fresh RR (a″), crude RR (b″) and processed RR (c″) extract samples

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Fig. 4. ATR-SDIR spectra of standard for saccharide compounds
d″: Stachyose; e″: Galactose; f″: Manninotriose; g″: Fructose; h″: Glucose; i″: Acteoside; j″: Melibiose; k″: Mannose

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Fig. 5. Ion Chromatography of saccharides mixed standard

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Fig. 6. Ion Chromatography of the fresh RR (a), crude RR (b) and processed RR (c) extracts

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Fig. 7. Contents of 8 kinds of monosaccharides and oligosaccharides in fresh RR, crude RR and processed RR extracts (n=5)
the difference in fresh RR with crude RR and processed RR: p<0.05: *, p<0.01: **, the difference in crude RR with fresh RR and processed RR: p<0.05: #, p<0.01: ##

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Time/min	0	15	25	30	30.1	35	35.1	40	40.1	47
A/%	97	97	0	0	40	40	0	0	97	97
B/%	3	3	100	100	50	50	100	100	3	3
C/%	0	0	0	0	10	10	0	0	0	0
Curve	5	5	5	5	5	5	5	5	5	5

Table 1. Gradient elution procedures

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样品	回归方程	R²	线性范围/ (μg·mL^-1)
葡萄糖	y=2.933 7x+0.180 8	0.999 2	0.2~20
蜜二糖	y=1.983 1x+0.100 9	0.999 2	0.2~20
果糖	y=0.887 0x+0.782 8	0.999 0	2~200
半乳糖	y=2.933 7x+0.180 8	0.999 2	0.2~20
甘露糖	y=2.786 9x+0.217 8	0.999 3	0.2~20
甘露三糖	y=2.162 2x+0.072 4	0.999 5	0.2~20
水苏糖	y=1.303 1x+0.140 5	0.999 1	2~200
毛蕊花糖苷	y=0.999 0x+2.094 4	0.999 0	2~200

Table 2. Linear regression equations of 8 kinds of monosaccharides and oligosaccharides

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