考察水蛭炮制前后化学成分产生的变化, 文章采用红外光谱(FTIR)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。

The chemical differences of traditional Chinese medicine leech before and after processing were analyzed by FTIR and two-dimensional correlation infrared (2D-IR) spectroscopy.The result showed that the leech was high in protein, with characteristic peaks of amide Ⅰ, Ⅱ bands.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 was at 1 535 cm-1.A 2D-IR spectrum with heating perturbation was used to track the processing dynamics of leech.In the 2D-IR correlation spectra, fresh leech exhibited stronger automatic peaks of the amide Ⅰand Ⅱ bands than that of processed leech, which indicates that the protein components of the fresh leech were more sensitive to heat perturbation than the processed one.Moreover, the result of FTIR and 2D-IR correlation spectra validated that the 3-dimensional structure of protein was damaged and hydrogen bonds were broken after processing, which resulted in the inactivation of protein.The fatty acids and cholesterol components of leech were also oxidized in this process.