近红外光谱法快速分析不同厂家炒栀子配方颗粒的质量

Rapid Analysis of the Quality of Formula Granule of Stir-baked Gardeniae Fructus Formula from Different Manufacturers by Near-infrared Spectroscopy

摘要: 目的考察不同厂家炒栀子配方颗粒的质量。方法利用近红外光谱仪直接对各厂家样品进行积分球漫反射全波长扫描，用马氏距离法分类建模，计算不同厂家配方颗粒间的距离。结果 A、B、C厂家炒栀子配方颗粒间距离均较大，相互间区别明显。结论不同厂家生产的炒栀子配方颗粒质量相互间有一定差异。

Abstract: OBJECTIVE To analyse the quality of formula granule of stir-baked Gardeniae Fructus from different manufacturers. METHODS Integrating sphere diffuse full-wavelength scanning of samples from different manufacturers were measured by near-infrared spectroscopy. Mahalanobis distance was used to categoriz modeling and calculate the distance between different manufacturers. RESULTS The distances of formula granule of stir-baked Gardeniae Fructus formula produced by A, B and C were obviously different. CONCLUSION There are certain diversities of quality of formula granule of stir-baked Gardeniae Fructus from different manufacturers.