土茯苓中落新妇苷的提取纯化及抗肾纤维化作用的研究-食品科学专业论文.docx

土茯苓中落新妇苷的提取纯化及抗肾纤维化作用的研究-食品科学专业论文.docx

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土茯苓中落新妇苷的提取纯化及抗肾纤维化作用的研究-食品科学专业论文

目录摘要···························································································· I Abstract ····················································································· III 0 前言 10.1 药材基源研究 ·········································································· 10.2 土茯苓药材概况 ······································································· 20.3 落新妇苷的研究概况 ································································· 70.4 肾脏纤维化与抗纤维化治疗研究 ·················································· 110.5 本研究的目的和意义 ································································ 161 土茯苓药材基源研究 ····························································· 171.1 药材产地选择 ········································································· 171.1.1 实验材料 ············································································· 181.1.2 实验方法 ············································································· 181.1.3 实验结果 ············································································· 191.1.4 讨论 ··················································································· 201.2 土茯苓药材的特征图谱研究 ························································ 201.2.1 实验材料 ············································································· 201.2.2 实验方法及结果 ···································································· 211.2.3 讨论 ··················································································· 301.3 本章小结 ··············································································· 312 落新妇苷提取纯化工艺的研究 ················································ 322.1 落新妇苷提取工艺研究 ······························································ 322.1.1 实验材料 ············································································· 322.1.2 实验方法与结果 ···································································· 322.1.3 讨论 ···············································································

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