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孙素琴 著 / 化学工业出版社 / 2011-10 / 精装
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上书时间2019-07-29
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Infrared Spectroscopy for Complex Mixtures:Applications in Food and Traditional Chinese Medicine
Itisgenerallynotsafetodrawaconclusionfromincompletedata,whichisrightforanalyticalchemistry.Moreinformationconcerningunknownsamplesisavailable,moreaccurateassessmentscanbeacquired.Forcomplexmixtures,suchaspharmaceuticals,foodstuff,materials,biologicalsamplesandsoforth,whichthedailyanalyticalchemistrycopeswith,itusuallyrequiresdemandinganalyticalmethodsandcostsalargenumberoflabor,timeandmoneytoobtainedcompleteinformationconcerningeverycomponent.Ontheotherhand,mixturesamplesmaybeincorrectlydeterminedifonlyinformationconcerningseveralcomponentsisprovidedbysimpleanalyticalproceduresandtheothercomponentsarenottakenintoaccount.Isthereacompromisebetweenlaboriousmethodsrequiredforcompleteinformationandeasymethodsleadingtoinaccurateconclusionsinmixtureanalysis?
Chapter1IntroductiontoInfraredSpectroscopy1.1Introduction1.2PrincipleofInfraredSpectra1.2.1GenerationofMelecularSpectra1.2.2DiatomicMolecules1.2.3PolyatomicMolecules1.3InfraredSpectrometers1.3.1DispersiveandFTIRspectrometers1.3.2InfraredSourcesandDetectors1.4MeasurementofInfraredSpectra-Sampling1.4.1TransmissionMethods1.4.2SamplingAccessories1.4.3HyphenatedTechniques1.5ProcessingofInfraredSpectra1.5.1UnitConversion1.5.2BaselineCorrection1.5.3Smoothing1.5.4OtherManipulations1.6InterpretationofInfraredSpectra1.6.1VibrationalModes1.6.2GroupFrequencies1.6.3InterpretationPrinciples1.7SummaryReferencesChapter2InfraredSpectroscopyofComplexMixtures2.1Introduction2.2SchemesforMixtureAnalysis2.2.1GeneralGuidelines2.2.2MixtureAnalysisandSeparation2.2.3MixtureAnalysisthroughSeparationandCombination2.3PrincipleofInfraredSpectraAnalysisofMixtures2.3.1InfraredSpectralMacro-fingerprints2.3.2DifficultiesinMixtureAnalysisbyIR2.3.3MethodsforMixtureAnalysisbyIR2.4AnalysisofMixturesbyIR2.4.1AnalysisofFood2.4.2AnalysisofTraditionalChineseMedicine2.5AdvantagesofInfraredSpectroscopy2.6SummaryReferencesChapter3Tri-StepIdentification3.1Introduction3.2ThePrimaryIdentification3.2.1QualityofInfraredSpectrometers3.2.2SelectionofSamplingTechniques3.2.3EvaluationofMeasuredSpectra3.3TheSecondaryIdentification3.3.1PrincipleofDerivativeSpectroscopy3.3.2PropertiesofDerivativeSpectroscopy3.3.3SecondDerivativeInfraredSpectraofMixtures3.4TheTertiaryIdentification3.4.1TheoryofTwo-dimensionalCorrelationSpectroscopy3.4.2PropertiesofTwo-dimensionalCorrelationSpectra3.4.3Two-dimensionalCorrelationSpectraofMixture3.5SummaryReferencesChapter4Macro-Interpretation4.1Introduction4.2InterpretationofMajorComponents4.3InterpretationofSpecificComponents4.3.1SugarsinMilkPowders4.3.2InorganicCompoundsinTCM4.3.3ActiveCompoundsinTCM4.4InterpretationofRelativeContents4.5SummaryReferencesChapter5IntelligentAnalysis5.1Introduction5.2SpectralSearch5.3ObjectiveRecognition5.3.1QuantitativeSimilarity5.3.2UnsupervisedMethods5.3.3SupervisedMethods5.4QuantitativeAnalysis5.4.1Introduction5.4.2UnivariateLinearRegression5.4.3MultivariateLinearRegression5.4.4EvaluationandOptimizedoftheModel5.5SummaryReferencesChapter6IdentificationofTCMRawMaterials6.1Introduction6.2GenuineandCounterfeitTCMMaterials6.2.1GlycyrrhizaeRadixetRhizoma6.2.2SaposhnikoviaeRadix6.2.3CodonopsisRadix6.2.4CorniFructus6.3WildandCultivatedTCMMaterials6.3.1GinsengRadixetRhizoma6.3.2SalviaeMiltiorrhizaeRadixetRhizoma6.4TCMMaterialsfromDifferentAreas6.4.1DioscoreaeRhizoma6.4.2SalviaeMiltiorrhizaeRadixetRhizoma6.4.3AngelicaeDahuricaeRadix6.4.4PaeoniaeRadixRubra6.5SummaryReferencesChapter7AnalysisofProcessedTCM7.1Introduction7.2InvestigationofProcessingMechanisms7.2.1RehmanniaeRadix7.2.2SophoraeFlos7.2.3SinapisSemen7.3MonitoringofDegreesofProcessing7.3.1SophoraeFlos7.3.2ChrysanthemiFlos7.3.3ViticisFructus7.4DiscriminationofProcessingMethods7.4.1RehmanniaeRadix7.4.2RheiRadixetRhizoma7.4.3CoptidisRhizoma7.5SummaryReferencesChapter8QualitativeandQuantitativeAnalysisofTCMPreparations8.1Introduction8.2TCMExtracts8.2.1AngelicaeSinensisRadixExtract8.2.2PaeoniaeRadixAlbaExtract8.3TCMLiniments8.3.1ErTianOil8.3.2RedFlowerOil8.4TCMFormulaGranules8.4.1CarbohydrateExcipients8.4.2SalviaeMiltiorrhizaeRadixetRhizomaGranule8.4.3ProductStabilityMonitoring8.5TCMInjections8.5.1QingKaiLingInjection8.5.2AstragaliRadixInjection8.5.3ShuangHuangLianPowderInjection8.6SummaryReferencesAppendixInfraredAbsorptionFrequenciesforCommonCompoundsⅰ.Alkanesⅱ.Alkenesⅲ.Alkynesⅳ.AromaticRingsⅴ.AlcoholsandPhenolsⅵ.CarbonylCompoundsⅶ.Aminesⅷ.OrganiccompoundscontainingX,Si,B,SandPⅸ.InorganicIons
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