Analysis Of The Chemical Constituents Of Coriandrum Seeds And Study Of The Antioxidative Effects On Lard

In this thesis, the chemical constituents of Coriandrum seeds have been studied. The chlorogenic acid was extracted from Coriandrum seeds by using ultrasonic wave method, and an HPLC method for the quantitative determination of chlogrogenic acid was investigated; The flavonoids in Coriandrum seeds were determined by ultraviolet spectrophotometry; The chemical components of the volatile oil and the fatty acid from Coriandrum seeds have been analyzed by GC-MS; AAS method was established for the determination of thirteen trace elements in Coriandrum seeds; Antioxidative effects of extracts of Coriandrum seeds on lard were studied. In chapter two, phenols,flavonoid and its glycosides,alkaloids,carbohydrates,volatile oil and so on in Coriandrum seeds were tested preliminarily; Water,ash,coarse fibre,coarse fat were determined in according to International Standard. In chapter three, an HPLC method for the quantitative determination of chlorogenic acid in Coriandrum seeds was investigated. The operating conditions were Hypersil-ODS column, mobile phase of methanol-0.4% acetic acid (25∶75) and UV detection at 328nm. There was a good linear relationship between the area of chlorogenic acid and the mass of sample in the range of 0.015~0.106μg for chlorogenic acid (r=0.9996). The average recovery was 98.3%. In chapter four, the flavonoids in Coriandurm seeds were determined by ultraviolet spectrophotometry at 510nm.There was a good linear relationship in the range of 8~48μg/mL (r=0.9993). The average recovery was 101.2%.The results showed that this method is simple, specific and accurate. In chapter five, the chemical components of the volatile oil and the fatty acid from Coriandrum seeds were analyzed by GC-MS. The volatile oil was extracted by steamdistillation. Twenty-one compounds were identified and the amount of the components account for 99.84% of all the volatile oil. The main components include aliphatic hydrocarbons,terpenes and their oxygenated derivatives. Fat was obtained from Coriandrum seed, and analyzed by GC-MS. Three compounds were identified from its fats. The compounds are hexadecanoic acid,(E,E)-9,12-octadecadienoic acid and (Z)-9-octadecenoic acid. In chapter six, wet-digested sample and flame atomic absorption spectrometry ,...