Study On Quantitative Characterization Of Five Flavors Of The Traditional Chinese Medicine And Its Basic Research On Chemical Substances

The four qi and Five Flavors of traditional Chinese medicine(TCM)means to the nature and taste of TCM,which is one of the basic contents of TCM theory.At present,there are several problems about Five Flavors of the TCM:documentary records is inconsistent,the taste is not clear,mechanism of matter is unknown.In this paper,under the guidance of TCM medicinal theory,near infrared holographic fingerprint and chemometrics were used to established an intuitive and scientific quantification model of Five Flavors of TCM.The chemical composition was extracted by organic solvent,combining nuclear magnetic resonance hydrogen spectrum.A preliminary study of the chemical composition of Chinese herbal medicine group(Group)and the relationship between the amount of strength.The main contents of this thesis are as follows:The first chapter mainly introduces the historical evolution of the five theory.The knowledge of Five Flavors and the effect of Five Flavors of TCM,Tibetan medicine and Mongolian medicine,Modern method research Five Flavors from the chemical composition,mineral elements and trace elements.The application of near infrared combining with chemometrics and ~1H-NMR in the field of medicine were introduced.The existing problems of the Five Flavors of TCM.This paper expounds the research route,significance,specific research contents and innovation points of the thesis.In the second chapter,40 kinds of Chinese traditional Chinese medicine and 33kinds of contrast medicinal materials were selected,which were divided into 5 groups according to flavors,namely,sweet flavor,bitter flavor,pungent flavor,salty flavor and sour flavor.TCM were tasted and divided the grades,the near infrared holography chemical fingerprints of each traditional Chinese medicine were determined by near infrared spectrometer powder diffuse reflectance technique.The use of machine learning methods for information processing and data mining,after research the relationship between spectrum and property,Euclidean Distance and Principal Component Analysis were used to study the Five Flavors of TCM and the quantitative models wre established.Obtained quantitative index about 40 kinds of TCM and 33 kinds of contrast medicinal materials,the five flavor indexes were obtained.According to the five flavor indexes of TCM,five elements of Chinese traditional Chinese medicine were drawn.The third chapter the appropriate solvents(70%acetone and water)were selected to extract the 24 kinds of TCM.Then the nuclear magnetic resonance hydrogen spectrum analysis were proceed,to further explore the correlation between the Five Flavors of TCM and the composition of a certain chemical composition,and the relationship between the flavor of the five flavors of traditional Chinese medicine and the quantity and efficiency of the chemical composition group(group)of TCM were elucidated.Several quantitative mathematical models based on ~1H-NMR fingerprint were established.In this paper,through the TCM near-infrared holographic chemical fingerprint,~1H-NMR fingerprint combined with chemometric,aimed at the study of the relationship between spectrum and property of the Five Flavors of TCM,established a quantitative prediction model,described the five flavors of TCM in an objective and direct scientific way,and the chemical constituents of TCM were studied by hydrogen spectrometry,preliminarily expounded the basis of the chemical substance of TCM.It provided a new idea for the scientific quantitative characterization of the Five Flavors theory of Chinese medicine.Let more people have an intuitive understanding of TCM.