Abstract
Objective To observe tHe overall variation of the chemical composition through control analysis of vinegar Kusnezoffii extract by infrared spectrum.Methods Determine the infrared spectra (FT-IR)and secondary derivative IR spectra by FTIR.Results As 1713 cm-1 C=O absorption peal was set as characteristic peak for aconitum diesters Alka oids,then this peak could be seen in the samples of uncooked while soaked in different species vinegar; the absorption peak displacement in rose vinegar and v.negar boiled samples; 1713 cm-1 C=O absorption peak was less obvious in boiling water extract,1712 cm-1 C=Oabsorption peak was intensified in ether ultraso nic extract.Conclusion This identification method can be used for identifying different vinegar Kusnezoffii.The processing of Kusnezoff Monkshood root should following the steps of being soaked at first and then cooked; otherwise it will not be hydrolyzed completely.The ether ultrasound infrared spectra of the extracts can better monitor the concocted degree of Kusnezoffii. Key words: Vinegar radix aconiti kusnezoffii; Extract; Infrared spectroscopy; Second derivative IR spectroscopy
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