| Cancer and cardiovascular diseases are closely related to some endogenous free radicals?especially, reactive oxygen species such as superoxide anion free radical, hydroxyl radical and lipid free radicals, etc? caused the irreversible oxidative damage to the biological macromolecules such as protein, nucleic acid, DNA, etc. Ligustri Lucidi Fructus, wine broiled Ligustri Lucidi Fructus and Flos Carthami were reported that they all have significant antioxidant activity. So spectrum-efficacy research was used in this paper, the relationship of the active ingredients and the antioxidant activity was investigated by HPLC, antioxidant activity test and PLSR analysis to research the compounds Related to the antioxidant activity.This dissertation is composed of five chapters:Chapter 1 The study progress of spectrum-effect relation of TCMsIn this chapter, the progress of spectrum-efficacy research of TCMs were summarized,through consulting relevant literature.Chapter 2 Spectrum-effect relationship in antioxidant activity of Ligustri Lucidi FructusThis chapter explored the relationship of the active ingredients and antioxidant activity of Ligustri Lucidi Fructus. Ligustri Lucidi Fructus were processed by different temperature and time heated treatment and characteristic chromatogram was assayed byHPLC. DPPH, ABTS and FRAP assays were established to determine the antioxidant activity. The spectrum-effect correlation was studied by Partial Least Squares Regression?PLSR? method. S1,S2,S15,S24,S27,S29,S32,S33and S35 were characteristic compounds in 35 matching characteristic chromatograms which were positive relationship with scavenging DPPH free radical. S1, S2, S5, S8, S16, S27 and S33 significantly positively related to scavenge ABTS free radical. S12, S20, S22, S28, S30, S31, S32 and S34 significantly positively related to restore Fe3+. Among the chromatographic peaks, S1, S2 S27 and S33 were positively related to scavenge DPPH free radical and ABTS free radical, and S32 were positively related to scavenge DPPH free radical and restore Fe3+. S3, S19, S21, S22, S23, S33 and S34 were determined as salidroside, luteolin-7-O-glucoside, specnuezhenide, oleuropein, ligustroflavone, luteolin and apigenin, respectively. Chapter 3 Spectrum-effect relationship in antioxidant activity of wine broiled Ligustri Lucidi FructusIn this chapter, the same method of the second chapter was used to explore the active ingredients of wine broiled Ligustri Lucidi Fructus to investigate the relationship between HPLC spectrum and antioxidant activity. Characteristic chromatogram of wine broiled Ligustri Lucidi Fructus, which were processed by means of classical homothermal acceleration, was assayed by HPLC. DPPH, ABTS and FRAP assays were established to determine the antioxidant activity. The spectrum-effect correlation was studied by Partial Least Squares Regression?PLSR? method. Chromatographic peaks related to antioxidant activity were screened out. S1, S3, S8, S10, S14 and S15 were characteristic compounds in 17 matching characteristic chromatograms which were positive relationship with scavenging DPPH free radical and ABTS free radical. S3, S8, S12 and S13significantly positively related to restore Fe3+. Among the chromatographic peaks, S3 and S8 were positively related to scavenge DPPH free radical, ABTS free radical and restore Fe3+. S3, S12, S13, S14, S15 and S17 were determined as salidroside, luteolin-7-O-glucoside, specnuezhenide, oleuropein, ligustroflavone and luteolin, respectively.Chapter 4 Spectrum-effect relationship in antioxidant activity of Flos CarthamiIn this chapter, the same method of the second chapter was used to study the active ingredients of Flos Carthami by investigating the relationship between HPLC spectrum and antioxidant activity. The specific chromatogram of Flos Carthami,which were processed by means of classical homothermal acceleration, was assayed by HPLC. DPPH, ABTS and FRAP assays were established to determine the antioxidant activity of Flos Carthami. The spectrum-effect correlation was studied by Partial Least Squares Regression?PLSR? method. S4, S8, S11, S12, S13, S14, S16 and S17 were characteristic compounds in 27 matching characteristic chromatograms which were positive relationship with scavenging DPPH free radical. S4, S8, S11, S12, S14, S16, S17 and S18 significantly positively related to scavenge ABTS free radical. S4, S8, S11, S12, S13, S14, S16, S17, S18 and S26 significantly positively related to restore Fe3+. Among the chromatographic peaks, S4, S8, S11, S12, S14, S16 and S17 were positively related to scavenge DPPH free radical, ABTS free radical and restore Fe3+. S14 was determined as Hydroxy safflor yellow A.Chapter 5 Study on stable life of Ligustri Lucidi Fructus and Flos CarthamiIn this chapter, classical constant temperature method was used to predict the stable life of Ligustri lucidi Fructus and Flos Carthami by Specnuezhenide and Hydroxy safflor yellow A, respectively.A HPLC method is used for establishing a way to determine the content of specnuezhenide in Ligustri lucidi Fructus, using Specnuezhenide as index, the stable life of Ligustri Lucidi Fructus has been determined as 1.83 years by classical constant temperature method.A HPLC method is used for establishing a way to determine the content of Hydroxy safflor yellow A in Flos Carthami, using Hydroxy safflor yellow A as index, the stable life of Flos Carthami has been determined as 1.20 years by classical constant temperature method. |
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