Infrared Spectroscopy for Complex Mixtures：Applications in Food and Traditional Chinese Medicine

图书标准信息

• 作者 孙素琴 著
• 出版社 化学工业出版社
• 出版时间 2011-10
• 版次 1
• ISBN 9787122115072
• 定价 168.00元
• 装帧 精装
• 开本 16开
• 纸张 胶版纸
• 页数 235页
• 字数 321千字
• 正文语种 英语

【内容简介】

Itisgenerallynotsafetodrawaconclusionfromincompletedata，whichisrightforanalyticalchemistry.Moreinformationconcerningunknownsamplesisavailable，moreaccurateassessmentscanbeacquired.Forcomplexmixtures，suchaspharmaceuticals，foodstuff，materials，biologicalsamplesandsoforth，whichthedailyanalyticalchemistrycopeswith，itusuallyrequiresdemandinganalyticalmethodsandcostsalargenumberoflabor，timeandmoneytoobtainedcompleteinformationconcerningeverycomponent.Ontheotherhand，mixturesamplesmaybeincorrectlydeterminedifonlyinformationconcerningseveralcomponentsisprovidedbysimpleanalyticalproceduresandtheothercomponentsarenottakenintoaccount.Isthereacompromisebetweenlaboriousmethodsrequiredforcompleteinformationandeasymethodsleadingtoinaccurateconclusionsinmixtureanalysis?

【目录】

Chapter1IntroductiontoInfraredSpectroscopy
1.1Introduction
1.2PrincipleofInfraredSpectra
1.2.1GenerationofMelecularSpectra
1.2.2DiatomicMolecules
1.2.3PolyatomicMolecules
1.3InfraredSpectrometers
1.3.1DispersiveandFTIRspectrometers
1.3.2InfraredSourcesandDetectors
1.4MeasurementofInfraredSpectra-Sampling
1.4.1TransmissionMethods
1.4.2SamplingAccessories
1.4.3HyphenatedTechniques
1.5ProcessingofInfraredSpectra
1.5.1UnitConversion
1.5.2BaselineCorrection
1.5.3Smoothing
1.5.4OtherManipulations
1.6InterpretationofInfraredSpectra
1.6.1VibrationalModes
1.6.2GroupFrequencies
1.6.3InterpretationPrinciples
1.7Summary
References

Chapter2InfraredSpectroscopyofComplexMixtures
2.1Introduction
2.2SchemesforMixtureAnalysis
2.2.1GeneralGuidelines
2.2.2MixtureAnalysisandSeparation
2.2.3MixtureAnalysisthroughSeparationandCombination
2.3PrincipleofInfraredSpectraAnalysisofMixtures
2.3.1InfraredSpectralMacro-fingerprints
2.3.2DifficultiesinMixtureAnalysisbyIR
2.3.3MethodsforMixtureAnalysisbyIR
2.4AnalysisofMixturesbyIR
2.4.1AnalysisofFood
2.4.2AnalysisofTraditionalChineseMedicine
2.5AdvantagesofInfraredSpectroscopy
2.6Summary
References

Chapter3Tri-StepIdentification
3.1Introduction
3.2ThePrimaryIdentification
3.2.1QualityofInfraredSpectrometers
3.2.2SelectionofSamplingTechniques
3.2.3EvaluationofMeasuredSpectra
3.3TheSecondaryIdentification
3.3.1PrincipleofDerivativeSpectroscopy
3.3.2PropertiesofDerivativeSpectroscopy
3.3.3SecondDerivativeInfraredSpectraofMixtures
3.4TheTertiaryIdentification
3.4.1TheoryofTwo-dimensionalCorrelationSpectroscopy
3.4.2PropertiesofTwo-dimensionalCorrelationSpectra
3.4.3Two-dimensionalCorrelationSpectraofMixture
3.5Summary
References

Chapter4Macro-Interpretation
4.1Introduction
4.2InterpretationofMajorComponents
4.3InterpretationofSpecificComponents
4.3.1SugarsinMilkPowders
4.3.2InorganicCompoundsinTCM
4.3.3ActiveCompoundsinTCM
4.4InterpretationofRelativeContents
4.5Summary
References

Chapter5IntelligentAnalysis
5.1Introduction
5.2SpectralSearch
5.3ObjectiveRecognition
5.3.1QuantitativeSimilarity
5.3.2UnsupervisedMethods
5.3.3SupervisedMethods
5.4QuantitativeAnalysis
5.4.1Introduction
5.4.2UnivariateLinearRegression
5.4.3MultivariateLinearRegression
5.4.4EvaluationandOptimizedoftheModel
5.5Summary
References

Chapter6IdentificationofTCMRawMaterials
6.1Introduction
6.2GenuineandCounterfeitTCMMaterials
6.2.1GlycyrrhizaeRadixetRhizoma
6.2.2SaposhnikoviaeRadix
6.2.3CodonopsisRadix
6.2.4CorniFructus
6.3WildandCultivatedTCMMaterials
6.3.1GinsengRadixetRhizoma
6.3.2SalviaeMiltiorrhizaeRadixetRhizoma
6.4TCMMaterialsfromDifferentAreas
6.4.1DioscoreaeRhizoma
6.4.2SalviaeMiltiorrhizaeRadixetRhizoma
6.4.3AngelicaeDahuricaeRadix
6.4.4PaeoniaeRadixRubra
6.5Summary
References

Chapter7AnalysisofProcessedTCM
7.1Introduction
7.2InvestigationofProcessingMechanisms
7.2.1RehmanniaeRadix
7.2.2SophoraeFlos
7.2.3SinapisSemen
7.3MonitoringofDegreesofProcessing
7.3.1SophoraeFlos
7.3.2ChrysanthemiFlos
7.3.3ViticisFructus
7.4DiscriminationofProcessingMethods
7.4.1RehmanniaeRadix
7.4.2RheiRadixetRhizoma
7.4.3CoptidisRhizoma
7.5Summary
References

Chapter8QualitativeandQuantitativeAnalysisofTCMPreparations
8.1Introduction
8.2TCMExtracts
8.2.1AngelicaeSinensisRadixExtract
8.2.2PaeoniaeRadixAlbaExtract
8.3TCMLiniments
8.3.1ErTianOil
8.3.2RedFlowerOil
8.4TCMFormulaGranules
8.4.1CarbohydrateExcipients
8.4.2SalviaeMiltiorrhizaeRadixetRhizomaGranule
8.4.3ProductStabilityMonitoring
8.5TCMInjections
8.5.1QingKaiLingInjection
8.5.2AstragaliRadixInjection
8.5.3ShuangHuangLianPowderInjection
8.6Summary
References

AppendixInfraredAbsorptionFrequenciesforCommonCompounds
ⅰ.Alkanes
ⅱ.Alkenes
ⅲ.Alkynes
ⅳ.AromaticRings
ⅴ.AlcoholsandPhenols
ⅵ.CarbonylCompounds
ⅶ.Amines
ⅷ.OrganiccompoundscontainingX,Si,B,SandP
ⅸ.InorganicIons