中药材红花质量及抗氧化有效部位研究

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1、diseases，cardiovasculardiseasesandgynaecologicaldiseasesandSOon．MajorconstituentsofFlosCarthamiarepigments，flavonoidsandphenolicacid．AtpresenttheresearchofFlosCarthamiqualityismainlyfocuSedonthefollowingtwoaspects，i．e．thefingerpdntspectrumstudyandthequantitativeanalys

2、isbasedononecomponent．Onthefoundationofpreviousresearchinfield，thequalityofFlosCarthamiWasanalyzedandevaluatedviafingerprintspectrumanalysisandmulti·ingredientcontentdeterminationto32batchessamplesfrommainproductionareaswithmethodsofHPLC-electrochemistryexamination，th

3、eUVdiodearrayexaminationtechnologyandtheUVspectrophotometer．Furthermore，extractionprocessofeffectivepartsofFlosCarthamiWasalsostudied．Specificallyasfollows：1．ThestudyonFlosCarthamifingerprintandcontentdeterminationofHydroxysaffioweryellowA．UsingHPLCcoupledwithelectroc

4、hemicaldetector,UVdiodearraydetector,andmassspectrometrydetector,amethodWasestablishedtodeterminethecontentofhydroxysaffioryellowAandfingerprintanalysisofFlosCarthami．21commoncllromatogr印11icpeakswereselectedascharacteristicpeaksinthechromato伊锄ofsamplesolutionofFlosCa

5、rthami．7peakswereidentifiedasthepeaksofhydroxysaffioryellowA，6-hydroxykaempferol⋯3OGlucoside，rutin，quercetin-3-O-glucoside，kaempferol一3—0一rutinoside，quercetin，kaempfer01．Theresultshowedthatthesamplesexisteddifferences．Therelativepeakareasofcommonpeaksweretakenasvariab

6、les，andwereanalyzedbySPSS．ThesamplesofXinjiang，Yunnanprovinceswereapproximatelyclassifiedbyregionasaresult．ThecontentofhydroxysaffioryellowAWasfrom0．35％to3．58％．．5-中国中医科学院2005级硕士毕业论文2．Thestudyonthedeterminationofadenosineandcartharmin．Concentrationofadenosineandcarthar

7、minweredeterminedbyHPLC·UVandUVspectrophotometer,respectively．In32batchesofsamples，thecontentofadenosineexistedthebigdifferences，in0．03‰-4)．49‰between．Andtheabsorbanceofcartharminwasfrom0．202to0．634．3．ThestudyonextractionprocessofantioxidativepartofFlosCarthamianditsq

8、ualitystandards．Accordingtothepharmacologicalresults，thewater-extractedpartwassettledastheeffectivepartofFlosCarthami．Throug