Studies On The Quality Control Of Active Ingredients In Green Coffee Beans And The Thermodynamic Properties Of The Derivative Of Naringenin

The active ingredients in green coffee bean were studied in this thesis,the quality control and purification method of the active ingredients in green coffee bean extract has been established.The solubility and thermodynamic properties of the derivative of naringenin was studied.In addition,the thermodynamic properties of naringenin in alcohol aqueous solutions were studied in the solution.The contents of the thesis are as follows:The first chapter mainly introduced the extraction,separation,purification and the analysis method of natural products to study the quality control of natural products.In addition,the solubility and thermodynamic properties of solution associated with the work were introduced.The significance and the contents of the research were explained with the the theoretical background and research status.The quality control methods of the active ingredients in green coffee bean extract were developed in the second chapter of the thesis.The TLC chromatogram and HPLC specific chromatogram of the active ingredients were established to separation and quantification of chlorogenic acids in green coffee bean extracts.The qualitative and quantitative analysis of multi-components by single-marker(QAMS)was proposed to simultaneously determinate the contents of seven chlorogenic acids,Taguchi's method was applied in design of experiment to analyze the robustness of the relative response factors.The appropriate combination of column and HPLC instrument was chosen to determine the chlorogenic acids.The quantitative analysis of active ingredients with multi-components by multiple standards(QAMM)also had been done in this work and the methodology validation was confirmed.The third chapter introduced the separation and purification of the active ingredients from green coffee beans.Related factors about macroporous resin,such as absorption capacity,absorption ratio,desorption ratio,and flow rate were investigated by static and dynamic experiment of adsorption and desorption.LX-60 macroporous resin was selected to obtain green coffee bean extracts from green coffee beans.Silica gel was used to obtain green coffee bean extract reference standard and preparative high performance liquid chromatography was successfully applied to purify seven chlorogenic acids with the initial separation of macroporous resin.The DSC and TG experiments of 4',5,7-triacetoxyflavanone were studied in the fourth chapter of the thesis,the solubilities of 4',5,7-triacetoxyflavanone in fourteen different solvents have been measured with HPLC analysis method at five different experimental temperatures.The solubilities of 4',5,7-triacetoxyflavanone were correlated with simplified universal equation,modified Apelblat equation,NRTL equation and universal quasi-chemical(UNIQUAC)equation,respectively.Solubilities correlated with different equations were contrasted with the measured data.Furthermore,the crystal habits of 4',5,7-triacetoxyflavanone in selected solvents were studied in this work.The thermodynamic functions of 4',5,7-triacetoxyflavanone in different solvents was calculated to study the thermodynamic properties in solutions.The fifth chapter showed the measured results of densities,viscosities,and refractive indices for sixty kinds of ternary system containing different molality of naringenin + ethanol or 1-propanol + water from(293.15 to 323.15)K.The apparent molar volume(V_?),limiting partial molar volume(V_?~0),viscosity B-coefficients,and molar refractions(Rm)have been calculated from the experimental data.The related properties and variations have been showed and explained by the interactions between solutes and solvents.In the last chapter,the contents of this study were summarized and the insufficiencies were discovered.Additionally,some relevant follow-up researches were proposed.