Content: QUALITY CONTROL AND SAFETY EVALUATION OF NATURAL PRODUCTS
QUALITY CONTROL AND SAFETY EVALUATION OF NATURAL PRODUCTS
Library of Congress Cataloging-in-Publication Data
CONTENTS
PREFACE
Chapter 1 A REVIEW ON THE APPLICATION OF HIGH PERFORMANCE LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY IN THE QUALITY CONTROL OF TRADITIONAL CHINESE MEDICINES
1. INTRODUCTION
2. IDENTIFICATION AND DETERMINATION OF CHEMICAL CONSTITUENTS OF TCM BY LC-MS
3. DISCRIMINATION OF DIFFERENT GEOGRAPHICAL ORIGIN OF TCM BY LC-MS COMBINED WITH CHEMOMETRICS 4. DISCRIMINATION OF TRADITIONAL CHINESE MEDICINAL MATERIALS ANDRELEVANT MEDICINAL SLICES BY LC-MS 5. DISCRIMINATION OF DIFFERENT SPECIES OF TRADITIONAL CHINESE MEDICINAL MATERIALS BY LC-MS
6. EXPLORING CHEMICAL CHANGES OF TRADITIONAL CHINESE MEDICINES DURING SULFER-FUNIGATIONG BY LC-MS
7. DETECTION OF SYNTHETIC CHEMICALS ILLEGALLY ADDED INTO TCM WITH BY LC-MS
CONCLUSION
REFERENCES
Chapter 2 THE APPLICATION OF DNA MOLECULAR TECHNIQUES IN IDENTIFICATION OF TRADITIONAL CHINESE MEDICINE
1. INTRODUCTION 2. GENERAL CLASSIFICATIONS AND THEORIES OF DNA MOLECULAR IDENTIFICATION METHODS 2.1. PCR-Related Methods Coupled with Agarose Gel Electrophoresis
2.2. Real-Time Quantitative PCR (RT-qPCR)
2.3. DNA Barcoding
3. APPLICATIONS
3.1. The Identification of Fritillariae Cirrhosae Bulbus with PCR-RFLP Method
3.2. The Identification of Bungarus Parvus with the Method of DNA Sequence Based-Specific Primer Designed PCR
3.3. The Application of Real-Time PCR in Identification of Gentiana Macrophylla (Qin-Jiu) and Asini Corii Colla (E'jiao)
3.3.1. Gentiana Macrophylla 3.3.2. Asini Corii Colla (E'jiao) 3.4. The Application of DNA Barcoding in the Identification of Cordyceps sinensis
CONCLUSION
REFERENCES
Chapter 3 PHYTOCHEMICALS FROM HONEY: A REVIEW FOR THE ROLES IN FLORAL IDENTIFICATION AND AUTHENTIFICATION
1. INTRODUCTION
2. PHYTOCHEMICAL PROFILES IN UNIFLORAL HONEYS
2.1. Volatile Compounds
1.2. Phenolic Compounds
1.2.1. Flavonoids Profiles in Honeys
1.2.2. Phenolics Profiles in Honeys
1.3. Alkaloids
2. QUALITY CONTROL
2.1. Introduction to Quality Control of Honeys 2.2. Foodomics Applied to the Evaluation of Botanical Origin of Honeys Example 1
Example 2
ACKNOWLEDGMENTS
REFERENCES
Chapter 4 IMPLEMENTATION AND PRACTICE OF SAFETY EVALUATION OF NATURAL PRODUCTS
1. INTRODUCTION
2. ALKALOIDS
2.1. Colchicine
2.1.1. Hepatotoxicity
2.1.2. Genotoxicity
2.1.3. Neurotoxicity
2.1.4. Clinical
2.2. Scopolamine
3. TERPENOIDS
3.1. Artemisinin
3.1.1. Neurotoxicity and Cardiotoxicity
3.1.2. Embryotoxicity
3.1.3. Genotoxicity
3.1.4. Hematotoxicity
3.2. Paclitaxel
4. PHENOLS AND COUMARINS
4.1. Tea Catechins
4.2. Honokiol