焦栀子炮制机理及质量分析研究.pdf

Studies on the Processing Principle of Parched Fructus Gardeniae specialty: Traditional Chinese Medicine Author: Ping Xu Tutor: Xue_lan Zhang Abstract Objective : To study the processing principle and improve the quality standards of Parched Fructus Gardeniae Methods : On the basis of the prevenient work of Studies on Standardized Processing Conditions of Fructus Gardeniae pieces , Compared the known chemical substance and the primary pharmacodynamics on the different Fructus Gardeniae pieces; and studied the pertinency of the diversification of the chemical substance and the potency after the Gardeniae were prepared; Conformed the produced characteristic substance on the comparison of the TLC and HPLC fingerprint between Gardeniae and Parched Fructus Gardeniae; Separated and enriched the new produced substance with silica gel column chromatography and identified the structure with the spectrum analysis; Compared the thrombosis of Parched Fructus Gardeniae and after the tannin was taken out; Studied the quality standards of Parched Fructus Gardeniae with 10 bacthes of products in mid period test. Results: The contents of geniposide ,Chlorogenic Acid, Saffron Crocus, Crocin-I and Crocin-II were reduced after Gardeniae were prepared. After the Gardeniae was fried brown, the content Geniposide of reduced 21.47percents , Chlorogenic Acid lowered 32.52 percents, Saffron Crocus lowered 42. 35% , Crocin-I reduced 91.85% , Crocin-IIwas not dectected and tannins increased 68.12 percents. Gardeniae, Stir-frying Fructus Gardeniae and Parched Fructus Gardeniae pieces have better antipyretic, anti-inflammatory and sedative effects, but when the Gardeniae were prep