射干的化学成分及其抗氧化和抗炎活性的研究

• 花匠小妙招
• 2026-01-02 05:02

声明

摘要

Abstract

Abbreviation

Table of content

Chapter 1 Introduction

1．1 Background Information

1．2Statement of the problem

1．3Significance of the study

1．4Development status and trends of the subject

1．4．1Botanical description

1．4．2Traditional use

1．5Cheroical constituents

1．5．1Flavonoids

1．5．2Triterpenoids

1．5．3Other compounds

1．6Pharmacological Activity of the chemical constituents

1．6．1Anti-inflammatory activity

1．6．2Antitumor activity

1．6．3 Antioxidant activity

1．6．4 Hepatoprotective activity

1．6．5Estrogenic activity

1．6．6Antidiabetic activity

1．6．7Ichthyotoxic activity

1．6．8Toxicity

1．6．9Antifungal and antibacterial activity

1．7．1General objectives

1．7．2Specific objective

Chapter 2 Materials and Methods

2．1 Research methods，experimental protocols and technical route

2．1．2Technical route

2．2Feasibilily Analysis

2．2．1 Theoretical Analysis

2．2．2Research methods

2．2．3Experimental conditions

2．3The existing research foundation and conditions

2．3．1Existing Scientific Research Foundation

2．3．2Reagents and Instrumentation

2．3．3Plant materials

2．3．4Sample processing

2．4Experimental design

2．4．1Extraction and parlition

2．5Quantitative analysis

2．5．1Determination of total flavonoid content(TFC)

2．5．2Determination of total phenolic contents(TPC)

2．6．1 2,2-Diphenyl-1-Picrylhydrazyl(DPPH)assay

2．6．2ABTS free radical cation scavenging activity assay

2．6．3Ferric-Ion Reducing Antioxidant Power(FRAP)assay

2．7Anti-inflammatory screening

2．8Isolation and purification of the dichloromethane extract

2．8．1Column chromatography

2．8．2Thin-layer chromatography

2．8．3Semipreparative High Pressure Liquid Chromatography

2．8．4Nuclear Magnetic Resonance spectrometry

2．8．5Liquid Chromatography-Mass Spectroscopic analysis

Chapter 3 Chemical Constituents and Biological Activities of Belamcanda chinensis

3．1Quantitative analysis

3．1．1 Total flavonoids contents(TFC)

3．1．2 Total phenolic contents(TPC)

3．2In vitro antioxidant assay for extracts

3．2．1DPPH free radical scavenging activity assay of B．chinensis extracts

3．2．2ABTS free radical scavenging activity assay of B．chinensis extracts

3．2．3Ferric Reducing Antioxidant Power assay of B．chinensis extracts

3．3Anti-inflammatory activity for Belamcanda chinensis extracts

3．4Isolated and characterize compounds

3．4．1 Spectroscopic data

3．4．2Structure elucidation

3．5 In vitro antioxidant activity for isolated compounds

3．5．1DPPH free radical scavenging activity assay of isolated compounds

3．5．2ABTS free radical scavenging activity assay of isolated compounds

3．5．3Ferric Reducing Antioxidant Power assay of isolated compounds

3．6Anti-inflammatory activity for isolated compounds

3．6．1COX-2 inhibition assay of isolated compounds

3．7Discussion

Chapter 4 Conclusion

References

Appendix

Acknowledgement

Student Profile

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