Objective: To conduct a global analysis on the infrared spectrum of Chebulae Fructus raw material

water extract

absolute ethanol extract

petroleum ether extract and the main component tannin. Method: Fourier transform infrared spectroscopy (FTIR)

second-derivative infrared spectroscopy and two-dimensional correlation infrared spectrum (2D-IR) were adopted. Result: Chebulae Fructus raw material and extracts had respective stable spectral characteristics. The infrared spectrum of α

β-unsaturated ester bonds at 1 714 cm-1

and aromatic skeleton vibration at 1 613

1 447 cm-1 were the main basis to determine the characteristic peak intensity of tannin in different Chebulae Fructus samples. After extraction

the main component tannin was effectively enriched. The characteristic peak of tannin was stronger in the three extracts

and the intensity of characteristic peak of tannin in water extract was higher than that in absolute ethanol extract

petroleum ether extract. Conclusion:The infrared spectrum macroscopical fingerprint technology could provide large amount of information on the overall structure

and provide reference for the extraction and separation of the main effective ingredients and accurately controlling the overall quality of Chebulae Fructus.