上传用户：vthvenzfng资料价格：5财富值&&『』文档下载 ：『』&&『』学位专业：&关 键 词 ：&&&&&权力声明：若本站收录的文献无意侵犯了您的著作版权，请点击。摘要:（摘要内容经过系统自动伪原创处理以避免复制，下载原文正常，内容请直接查看目录。）栀子为茜草科植物栀子Gardenia jasminoides Ellis的枯燥成熟果实。味苦、性寒，归心、肝、肺、三焦经，具有泻火除烦，清热利尿，凉血解毒的功效。用于医治热病心烦，黄疸尿赤，泻热吐衄，目赤肿痛，火毒疮疡等。栀子作为一味经常使用中药，普遍运用于西医临床及中药复方制剂中。西医传统实际以为，栀子生品苦寒之性甚强，经辛温的姜汁炮制后，可紧张其苦寒之性、加强温中断呕感化。栀子姜制前后功能的差别，本源是其内涵物资基本产生变更。是以，本论文对生姜的化学成份停止了初步研讨，展开了姜栀子炮制工艺、栀子姜制前后挥发油成份的比拟剖析和重要成份(二萜色素类、环烯醚萜苷类)的变更纪律研讨，初步提醒栀子姜制道理的迷信内在，为栀子分歧饮片的质量评价供给迷信根据。本论文分为六个部门：第一章文献研讨查阅了近30年来有关姜栀子的文献研讨材料，对姜栀子的炮制汗青沿革、化学成份及药理感化等研讨文献停止了体系地归结和剖析，为本课题的顺遂实行供给参考根据。第二章生姜化学成份研讨生姜以95%乙醇渗漉提取，提取物经硅胶柱色谱、制备HPLC等办法停止分别、纯化，经由过程光谱办法(1H一NMR、13C一NMR、HMQC、HMBC和MS)判定化合物构造。成果从生姜中共分别获得了13个化合物，包含8个姜辣素类化合物、3个二苯基庚烷类化合物、1个脂肪醇类化合物和1个甾体类化合物。分离为：5一羟基一1一(4一羟基一3一甲氧基苯基)一1，4一癸二烯一3一酮(5一hydroxy一1一(4一hydroxy一3一methoxyphenyl)一1，4一decadien一3一one，1)、[6]一姜酚([6]一gingerol，2)、[8]一姜酚([8]一gingerol，3)、[10]一姜酚([10]一gingerol，4)、3，5一二羟基一1一(4一羟基一3一甲氧基苯基)癸烷(3，5一dihydroxy一1一(4一hydroxy一3一methoxyphenyl) decane，5)、3，5一二羟基一1一(3，4一二甲氧基苯基)癸烷(3，5一dihydroxy一1一(3，4一dimethoxyphenyl) decane，6)、[4]一姜辣二醇([4]一gingerdiol，7)、4一羟基一3一甲氧基一苯丁醇(4一hydroxy一3一methoxy一benzenebutanol，8)、1，7一双(4一羟基一3一甲氧基苯基)一4一庚烯一3一酮(1，7一bis(4一hydroxy一3一methoxyphenyl)hept一4一en一3一one，9)、3，5一二乙酰氧基一1一(4一羟基一3，5一二甲氧基苯基)一7一(3，4一二羟基苯基)一庚烷(3，5一diacetoxy一1一(4一hydroxy一3，5一dimethoxypheny)一7一(3，4一dihydroxyphenyl) heptane，10)、5一羟基一1，7一双(4一羟基一3一甲氧基苯基)一3一庚酮(5一hydroxy一1，7一bis(4一hydroxy一3一methoxyphenyl)一3一heptanon，11)、二十四烷醇(Tetracosanol，12)、β一谷甾醇(β一sitosterol，13)。个中，化合物1为新化合物，化合物8为初次从生姜平分离获得。第三章姜栀子炮制工艺研讨以京尼平苷(Geniposide， G一2)、藏红花酸糖苷一1(Crocin一1，C一1)和藏红花酸糖苷一2(Crocin一2，C一2)含量为目标，采取L9(34)正交实验法，选择烘制温度、烘制时光和生姜用量3个身分，每一个身分取3个程度，对姜栀子的炮制工艺停止优选，在此基本上，进一步以饮片外不雅性状和内涵有用成份含量为根据停止了姜栀子的炒制工艺验证研讨，肯定最好炮制工艺为生栀子饮片加12。5%姜汁(药材：生姜=8：1)拌匀，闷润，待姜汁被吸尽后，在180℃(锅底温度)炒制6min至外面呈焦黄色，掏出，放凉。个中，生姜用量为明显性影响身分。第四章栀子姜制前后挥发油成份的变更剖析本实验采取水蒸气蒸馏法提取栀子、生姜和姜栀子中的挥发油，应用GC一MS判定并比拟剖析3个样品中化学成份变更，并运用峰面积归一化法测定各成份的绝对质量分数，成果栀子、生姜和姜栀子中挥发油的含量顺次为1。0、1。0、1。5μL·g一1，从栀子、生姜和姜栀子挥发油平分别检出42、75和77个色谱峰，总共判定了89种化合物，个中栀子30种、生姜58种、姜栀子67种，分离占挥发油总量的94。10、90。52、94。38%。栀子经姜制后，除多数成份的含量有所降低，多半栀子和生姜华夏有成份的含量有所下降，同时还检测出一些醛酮类新增成份，推想与姜栀子的炮制进程亲密相干。成果注解生栀子、姜栀子的GC图谱有显著差别，栀子经姜制后挥发油成份在构成和含量上均产生了显著变更。第五章栀子姜制前后重要化学成份的含量剖析本实验初次以UPLC法测定栀子姜制前后4个重要二萜色素类成份的含量，并联合HPLC法测定栀子姜制前后2个重要环烯醚萜苷类成份的含量，从生、姜栀子饮片(各10批)的测定成果可以看出：栀子分歧产地、分歧饮片中均含有藏红花酸糖苷一1(Crocin一1， C一1)、藏红花酸糖苷一2(Crocin一2， C一2)、藏红花酸糖苷一3(Crocin一3， C一3)、藏红花酸(Crocetin， C)、京尼平一1一O一p一龙胆双糖苷(Genipin一1一O一β一Gentiobioside， G一1)、京尼平苷(Geniposide， G一2)等重要有用成份，但含量差别较年夜；栀子经姜制后，二萜色素类成份总量略有下降，而环烯醚萜苷类成份总量略有增长，主成份含量整体上呈增长的变更趋向，但差别其实不明显。以上研讨为说明栀子姜制进程中的化学成份变更纪律及制订姜栀子分歧饮片的质量评价目标奠基了基本。第六章成果与评论辩论对生姜停止了体系地化学成份研讨，分别、判定了13个化合物，个中化合物1为新化合物，化合物8为初次从生姜平分离获得，丰硕了生姜的化学成份研讨内容；采取L9(34)正交实验法，并联合饮片外不雅质量和内涵有用成份含量对姜栀子的炮制工艺停止优选，为数据化、标准化姜栀子的炮制工艺供给根据；初次以GC一MS法比拟剖析了栀子姜制前后挥发油中的化学成份在构成和含量上的变更纪律，栀子姜制前后的GC图谱有显著差别，可用于定性辨别生、姜栀子，为同类姜制饮片的真、伪辨别供给了靠得住线索；初次以UPLC法测定栀子姜制前后4个重要二萜色素类成份的含量，并联合HPLC法对2个重要环烯醚萜苷类成份的含量停止了剖析，成果2类成份在栀子姜制前后整体上差别其实不明显，联合挥发油成份的变更情形，推想栀子姜制前后功能差别与生姜“配伍炮制”亲密相干。经由过程以上研讨内容，初步提醒了栀子姜制前后其化学成份的变更情形，为说明栀子姜制道理的迷信内在及饮片质量的评价尺度供给了迷信根据。Abstract:Rubiaceae Gardenia Gardenia Gardenia jasminoides Ellis dry ripe fruit. Bitter, cold, heart, liver, lung, meridian, with Xiehuo Chufan, heat diuretic, cooling blood detoxification. Used to treat fever upset, jaundice urine, vomit diarrhea fever, swollen red eyes, sore burn etc.. As a frequently used traditional Chinese medicine gardenia, widely used in clinical medicine and traditional Chinese medicine compound preparation. Western tradition of practical thought, gardenia fresh taste bitter cold sex is very strong, after Xinwen ginger juice processing, tension in the bitter cold, strengthening Wenzhong off vomiting effect. Gardenia ginger function before and after different origin is the connotation of the basic materials change. Is, the chemical composition of the ginger stopped preliminary study, launched a ginger Gardenia processing technology, gardenia ginger juice before and after essential oil ingredients of comparative analysis and important component (diterpenoid pigments, ring iridoid glycoside) change discipline research, preliminary remind Gardenia Jiang road of superstition within, to supply quality evaluation of differences of Fructus Gardeniae pieces according to superstition. This thesis is divided into six departments: the first chapter is the literature research refer to the nearly 30 years about ginger Gardenia literature research material, on the whole processing history evolution, chemical composition and pharmacological effect research literature stop system to summarize and analyze, as the subject of the smooth and execute for reference according to. The second chapter ginger chemical composition studies the ginger with 95% ethanol infiltration percolation extraction, extract by silica gel column chromatography, preparation method of high performance liquid chromatography (HPLC) stop respectively, purification, by spectroscopic methods (1H NMR, 13C NMR, HMQC, HMBC and MS) decision structures. Results totally from ginger were obtained 13 compounds, containing eight gingerol derivatives, 3 a diarylheptanoid compounds, fatty alcohols and a steroid body compounds. 分离为：5一羟基一1一(4一羟基一3一甲氧基苯基)一1，4一癸二烯一3一酮(5一hydroxy一1一(4一hydroxy一3一methoxyphenyl)一1，4一decadien一3一one，1)、[6]一姜酚([6]一gingerol，2)、[8]一姜酚([8]一gingerol，3)、[10]一姜酚([10]一gingerol，4)、3，5一二羟基一1一(4一羟基一3一甲氧基苯基)癸烷(3，5一dihydroxy一1一(4一hydroxy一3一methoxyphenyl) decane，5)、3，5一二羟基一1一(3，4一二甲氧基苯基)癸烷(3，5一dihydroxy一1一(3，4一dimethoxyphenyl) decane，6)、[4]一姜辣二醇([4]一gingerdiol，7)、4一羟基一3一甲氧基一苯丁醇(4一hydroxy一3一methoxy一benzenebutanol，8)、1，7一双(4一羟基一3一甲氧基苯基)一4一庚烯一3一酮 The sitosterol (, 12 (Tetracosanol, heptanon methoxyphenyl (,) dimethoxypheny (1, 12, 5 (3 4) (1, 7 bis (4 - hydroxy - 3 methoxyphenyl hept a en a one, 9), 3, 5 12 acetoxy radicals 1 4 hydroxy 3 methoxy phenyl) - 7 (3, 4 - hydroxyphenyl) heptane (3, 5 diacetoxy one of 4 hydroxy 3 and 5 a), 7 (3, 4 dihydroxyphenyl heptane 10 5 hydroxy 1, 7 bis (4 - hydroxy - 3 - methoxy phenyl) 3 heptanone 5 - hydroxy - 1, 7 bis (4 - hydroxy - 3 - 3 11, lignoceryl alcohol, beta sitosterol beta 13. Among them, compound 1 is a new compound, and compound 8 was first obtained from split from ginger. Stop (acid (acid, (Geniposide in chapter three ginger Gardenia processing technology research genipin geniposide g, saffron glucoside 1 crocin 1, C 1) and saffron glucoside 2 crocin a 2, C 2) content as the goal, take the L9 (34) orthogonal experimental method, the choice of baking temperature, baking time and amount of ginger three factors, each factor of 3 degree of the whole processing technology optimization, on this basic, further to Yinpian outside indecent character and connotation of useful content to stop the whole frying process validation study is certainly the best processing technology for Fructus Gardeniae pieces and 12. 5% ginger juice (herbs: ginger = 8:1) mix moistening, wait for ginger juice was ceiling as, in 180 DEG C (on the bottom of the pot temperature) fry of 6 min to outside a coke yellow, pulled out, let cool. The amount of ginger was the significant effects of identity. Before and after the fourth chapter Gardenia ginger essential oil ingredients change analysis is adopted in this experiment steam distillation to extract the volatile oil of gardenia, ginger and ginger in Gardenia jasminoides Ellis, the application of GC MS determination and comparative analysis of three samples in the chemical composition changes, and the components of the absolute concentration was determined by peak area normalization method, the results of gardenia, ginger and ginger Gardenia volatile oil content in sequence 1. 0, 1. 0, 1. 5 g L - G - 1, from Gardenia, ginger and the whole volatile oil flat were detected in 42, 75 and 77 chromatographic peak, a total of judging the 89 compounds, medium Gardenia 30, 58 kinds of ginger, 67 species of the whole, separation accounted for volatile 94% of the total oil. 10, 90. 52, 94. 38%. Gardenia after ginger, in addition to the content of most components decreased, most of Gardenia and ginger Cathaysia elements content decreased and detect some aldehydes and ketones added ingredients, suppose and the whole processing process is closely related to. There was a significant difference between the results of GC map annotation raw gardenia, Jiang Zhizi, Gardenia by ginger juice after volatile oil components in the composition and content had significant changes. 第五章栀子姜制前后重要化学成份的含量剖析本实验初次以UPLC法测定栀子姜制前后4个重要二萜色素类成份的含量，并联合HPLC法测定栀子姜制前后2个重要环烯醚萜苷类成份的含量，从生、姜栀子饮片(各10批)的测定成果可以看出：栀子分歧产地、分歧饮片中均含有藏红花酸糖苷一1(Crocin一1， C一1)、藏红花酸糖苷一2(Crocin一2， C一2)、藏红花酸糖苷一3(Crocin一3， C一3)、藏红花酸(Crocetin， C)、京尼平一1一O一p一龙胆双糖苷(Genipin一1一O一β一Gentiobioside， G一1)、京尼平苷(Geniposide， G一2)等重要有用成份，但含量差别较年夜；栀子经姜制后，二萜色素类成份总量略有下降 However, iridoid glycosides composition amount increased slightly, the main content of the whole change is a growing trend, but the difference is not obvious. The above discussion to illustrate the quality evaluation target of chemical composition of Gardenia ginger in the process of change of discipline and the formulation of ginger pieces of the foundation of the basic differences of gardenia. The sixth chapter reviews the achievements and debate to stop chemical composition system research on ginger, respectively, to determine the 13 compounds, the compound 1 is a new compound, and compound 8 was obtained from the initial split from ginger, rich chemical compositio take L9 (34) orthogonal experiment, the processing technology and combined pieces the appearance and connotation of useful content of Jiang Zhizi's stop selection, data standardization, the processing technology of Gardenia ginger supply according to the first time in the GC MS a comparative analysis of the chemical composition of volatile oil in changes in the composition and content of the discipline and there was a significant difference between the Gardenia ginger, GC was Gardenia ginger, can be used for qualitative discrimination, Jiang Zhizi provides a reliable clue for true and false identification of simi first determined by UPLC before and after the 4 heavy Gardenia ginger To the content of phenolic constituents diterpenoid pigments, and combined with HPLC method on two important ring iridoid glycoside components of content analysis, results of 2 kinds of ingredients in Gardenia by ginger juice before and after the overall difference in fact is not obvious, combined with essential oil ingredients changes, suppose Gardenia ginger before and after the different functions and ginger &compatibility processing& is closely related to. The process of the above research contents through preliminary remind the changes of the chemical composition of Fructus after ginger, provide scientific basis for making reasonable evaluation showed that the Gardenia ginger superstition internal and tablet quality scale.目录:中文摘要6-9ABSTRACT9-11前言12-14第一章 文献研究14-22&&&&1 姜栀子炮制研究14-17&&&&2 姜栀子化学成分研究17-18&&&&3 姜栀子药理作用研究18-19&&&&4 小结19&&&&参考文献19-22第二章 生姜化学成分研究22-38&&&&1 仪器与试药24&&&&&&&&1.1 仪器24&&&&&&&&1.2 试药24&&&&2 提取与分离24-26&&&&3 化合物结构解析26-34&&&&&&&&3.1 新化合物结构解析26-28&&&&&&&&3.2 已知化合物结构解析28-34&&&&4 化合物结构鉴定34-37&&&&参考文献37-38第三章 姜栀子炮制工艺研究38-46&&&&1 仪器与试药38&&&&&&&&1.1 仪器38&&&&&&&&1.2 试药38&&&&2 方法与结果38-44&&&&&&&&2.1 姜栀子的制备38-40&&&&&&&&2.2 姜栀子中京尼平苷等3个成分的含量测定40-41&&&&&&&&2.3 炮制工艺考察结果41-43&&&&&&&&2.4 最佳炮制工艺验证试验43-44&&&&3 讨论44-45&&&&参考文献45-46第四章 栀子姜制前后挥发油成分的变化分析46-58&&&&1 仪器与试药46&&&&&&&&1.1 仪器46&&&&&&&&1.2 试药46&&&&2 方法与结果46-55&&&&&&&&2.1 方法46-47&&&&&&&&2.2 结果47-55&&&&3 讨论55-56&&&&&&&&3.1 3种样品总离子流图比较55&&&&&&&&3.2 3种样品挥发油成分组成的比较55-56&&&&&&&&3.3 3种样品挥发油含量的变化趋势分析56&&&&参考文献56-58第五章 栀子姜制前后主要化学成分的含量分析58-78&&&&1 样品收集58&&&&2 对照品研究58-60&&&&&&&&2.1 对照品的提取分离和结构鉴定58-59&&&&&&&&2.2 对照品检测波长的确定59-60&&&&3 含量测定方法学考察及样品含量测定60-75&&&&&&&&3.1 仪器与试药60-61&&&&&&&&3.2 方法与结果61-74&&&&&&&&3.3 样品含量测定74-75&&&&4 结果与讨论75-77&&&&&&&&4.1 色谱条件的建立与优化75&&&&&&&&4.2 栀子姜制前后二萜色素类成分含量分析75-76&&&&&&&&4.3 栀子姜制前后环烯醚萜苷类成分含量分析76-77&&&&&&&&4.4 栀子姜制前后两类成分综合比较分析77&&&&参考文献77-78第六章 结论与讨论78-80致谢80-81个人简历81-82附图82-95分享到：相关文献|栀子姜花 - 博客大巴
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