大蒜指紋圖譜和指標(biāo)成分相關(guān)研究.pdf

1、新疆醫(yī)科大學(xué)碩士學(xué)位論文大蒜指紋圖譜和指標(biāo)成分相關(guān)研究姓名：王旭申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：藥物分析指導(dǎo)教師：陳堅(jiān);李新霞2010-04新疆醫(yī)科大學(xué)醫(yī)學(xué)碩士學(xué)位論文 新疆醫(yī)科大學(xué)醫(yī)學(xué)碩士學(xué)位論文 —2—Finger Print Reserch and The Principal Componds Study of Garlic Postgraduate:WangXu Supervisor: Prof.ChenJian Abstrac

2、t Objective: 1. Allium sativum L belongs to Liliaceae genus Allium. Set up TLC fingerpint of garlic aminoacids can offer a parameter for controlling or estimating the quality of garlic. 2. To check up and the test method

3、s of sign component in US Pharmacopeia and Europe Pharmacopeia， try out the test to same object according to these Pharmacopeias and anlysis the result, we can get the difference, which can help us to get precise result

4、in the further study. 3. Study the physico-chemical property of garlic-polycose, to control the quality of garlic-polycose products. Method: 1.Line up the different processing and developing solvent in reference, screene

5、d the optimizing cooperation as the fingerprint analytical method. Try out the analysis method to 12 species of garlic which major come from Xinjiang, after scaning the tracks and getting fingerprint, use similaryity sof

6、tware to analysis. 2.Use HPLC to experiment the different test in USP Pharmacopeia and Europe Pharmacopeia, and contrast the relationship of these results. 3. Use UV, refractometer, viscometer, and HPTLC to analysis the

7、saccharinity, viscosity, solid object content, and the type of suger of 3 batches of garlic-polycose. Result: We get the similaryity, Rf of the 12 species of garlic and the ratio of alliin in all amino acids, and find th

8、e ratio of Xinjiang Aheqi is highest. We can get a higher Allicin content when use the method in American Pharmacopeia, and the allicin contents are higher then evaluation by all different purity alliin raw materials exc

9、ept 43.9%, and the high degree is increasing along with higher purity of raw material. In the other hand, we can get a lower Allicin content when use the method in European Pharmacopeia, and the allicin contents are lowe