| ACKNOWLEDGEMENTS | 第5-6页 |
| 摘要 | 第6-8页 |
| ABSTRACT | 第8-9页 |
| CHAPTER I: REVIEW OF THE LITERATURE | 第13-35页 |
| 1.1 The main classes of polyphenolic compounds | 第14-18页 |
| 1.1.1 Phenolic acids | 第15-16页 |
| 1.1.2 Flavonoids | 第16-17页 |
| 1.1.3 Tannins | 第17-18页 |
| 1.1.4 Stilbenes and lignans | 第18页 |
| 1.2 Antioxidant activity of polypenolic components and human health | 第18-20页 |
| 1.3 Polyphenolic compounds and food quality | 第20页 |
| 1.4 Sources of polyphenolic compounds | 第20-21页 |
| 1.5 Antioxidant properties of wild rice | 第21-22页 |
| 1.6 Antioxidant properties of different herbs and spices | 第22-26页 |
| 1.7 Near-infrared (NIR) spectroscopy | 第26-34页 |
| 1.7.1 Theory and features of NIR spectra | 第28-31页 |
| 1.7.2 Statistical and multivariate calibration | 第31-32页 |
| 1.7.3 Instrument and industrial requirements | 第32页 |
| 1.7.4 System considerations | 第32-34页 |
| 1.8 AIMS OF THE STUDY | 第34-35页 |
| CHAPTER II Prediction of total phenolics and flavonoids contents in Chinese wild rice(Zizania latifolia) using NIR spectroscopy | 第35-51页 |
| 2.1 Introduction | 第35-36页 |
| 2.2 MATERIAL AND METHODS | 第36-39页 |
| 2.2.1 Rice samples | 第36页 |
| 2.2.2 Extraction | 第36页 |
| 2.2.3 Determination of total phenolics content | 第36页 |
| 2.2.4 Determination of total flavonoids | 第36页 |
| 2.2.5 NIR analysis | 第36-39页 |
| 2.3 RESULTS AND DISCUSSION | 第39-49页 |
| 2.3.1 Spectra investigation | 第39-40页 |
| 2.3.2 Quantification of total phenolics content with PLS algorithm | 第40-45页 |
| 2.3.3 Quantification of flavonoids contents with PLS algorithm | 第45-49页 |
| 2.4 Summary | 第49-51页 |
| CHAPTER III Antioxidant activity of polyphenolic compounds in pharmaceutical wild herbsand spices | 第51-59页 |
| 3.1 Introduction | 第51页 |
| 3.2 Material and methods | 第51-53页 |
| 3.2.1 Materials | 第51-52页 |
| 3.2.2 Extraction | 第52页 |
| 3.2.3 Determination of total phenolic content | 第52页 |
| 3.2.4 Determination of total flavonoids | 第52页 |
| 3.2.5 DPPH radical scavenging assay | 第52页 |
| 3.2.6 Superoxide scavenging activity | 第52-53页 |
| 3.2.7 Hydroxyl Radical Scavenging assay | 第53页 |
| 3.2.8 Statistical analysis | 第53页 |
| 3.3 Results and discussion | 第53-58页 |
| 3.3.1 Total phenolic acids and flavonoids contents | 第53-55页 |
| 3.3.2 Antioxidant activity of wild herbs and spices | 第55-58页 |
| 3.4 Summary | 第58-59页 |
| CHAPTER IV Quality assessment of wild herbs and spices using HPLC-DAD chromatographyand principal component analysis | 第59-67页 |
| 4.1 Introduction | 第59-60页 |
| 4.2 Material and methods | 第60-61页 |
| 4.2.1 Samples | 第60页 |
| 4.2.2 Extraction of polyphenolic compounds from herbs and spices | 第60页 |
| 4.2.3 Quantification of individual polyphenols by HPLC-DAD | 第60-61页 |
| 4.2.4 Statistical Analysis | 第61页 |
| 4.3 Results and discussion | 第61-66页 |
| 4.3.1 HPLC-DAD analysis of phenolic compounds | 第61-63页 |
| 4.3.2 Principal component analysis of polyphenolic compounds in wild herbs | 第63-66页 |
| 4.4 Summary | 第66-67页 |
| CHAPTER V Quality control and prediction of total phenolics and flavonoids contents in wildherbs and spices using NIR spectroscopy.` | 第67-86页 |
| 5.1 Introduction | 第67-68页 |
| 5.2 Material and methods | 第68-72页 |
| 5.2.1 Wild herbs samples | 第68页 |
| 5.2.2 Reference analysis | 第68-69页 |
| 5.2.3 NIR analysis | 第69-72页 |
| 5.3 RESULTS AND DISCUSSION | 第72-84页 |
| 5.3.1 Spectra analysis | 第72-73页 |
| 5.3.2 Quantification of total polyphenolic content in wild herbs with PLS algorithms | 第73-78页 |
| 5.3.3 Quantification of flavonoids content in wild herbs with PLS algorithms | 第78-84页 |
| 5.4 Summary | 第84-86页 |
| CONCLUSIONS AND FUTURE WORK | 第86-89页 |
| CONCLUSIONS | 第86-87页 |
| FUTURE WORK | 第87-89页 |
| REFERENCES | 第89-103页 |
| APPENDIX | 第103-111页 |
| ABBREVIATIONS | 第111-112页 |
