摘要
测量了相应的激发光谱以及溶液的pH值,发现同种玄参汤剂中的荧光峰值波长随着激发波长的增加而增加;冷浸玄参汤剂的荧光峰为441nm,而沸煮玄参汤剂的为532nm;相应激发光谱由双峰结构向单峰结构转变,并且激发峰值也有明显的红移;同时其pH值由5.5变化到4.1。结合有机物混合体系中的荧光产生机理,解释了上述现象的产生原因:玄参汤剂中的不同荧光分子之间的相互作用以及相同荧光分子内部的能量转移;加热所导致的荧光大分子含量的增加和荧光分子间氢键二聚体的形成。文章对中药玄参的药理学研究具有一定的参考价值,为玄参汤剂质量鉴定提供了一种有效的测量方法。
The cold-water and boiled-water soaked scrophularia soups have been prepared. The emission and excitation spectra of each scrophularia soup under different conditions have been measured at room temperature. The pH values of the different scro- phularia soups have been also detected. There are obvious differences between the cold-water soaked scrophularia soup and the boiled-water soaked scrophularia. For both soups the emission wavelength increases with the wavelength of the excitation, but the peaks of the emission spectra for cold-water and boiled-water soaked scrophulafia soup are different, which are 441 and 532 nm, respectively. Excitation spectrum has double peaks in the cold-water soaked scrophularia soup while only one peak with longer wavelength in the boiled-water soaked one. The pH value changes from 5. 5 to 4. 1. According to the organic admixture fluorescence mechanism we analyzed the reasons of the experimental results. Through heating, the interaction in different fluorescence molecular and the energy transfer process in the same fluorescence molecular become more active, and the conjugate structures and the generation of hydrogen bonds increas. The fluorescence measurement is of value for the scrophularia pharmacology analysis and provides an analytical method for the quality identification of scrophularia soup.
出处
《光谱学与光谱分析》
SCIE
EI
CAS
CSCD
北大核心
2008年第8期1891-1894,共4页
Spectroscopy and Spectral Analysis
基金
教育部“新世纪优秀人才支持计划”项目(903102,903103)
教育部留学回国人员科研启动基金项目(b2a2023160)
教育部优秀青年教师资助计划项目(C01177)资助
关键词
玄参汤剂
荧光光谱
Scrophularia soup
Fluorescence spectra
