干燥方式对石榴皮和石榴瓤的水提物抗氧化活性的影响任务书
2020-06-30 21:19:23
1. 毕业设计(论文)的内容和要求
石榴果实营养丰富,既是生食鲜果,又可用于食品加工。
石榴富含多种生物活性物质,是历代药典中的重要中药,具有多种防病治病的功能,如预防和治疗心脑血管、炎症和癌症等疾病,这些功效多来自于果实中极为丰富多样的多酚类物质,如类黄酮、花青苷、酚酸和鞣花单宁等。
我国石榴种植面积居世界第一位,而石榴果汁及酿酒过程中产生较多的石榴皮废弃料,因此对石榴果皮进行深入全面的研究具有一定意义。
2. 参考文献
[1] 邓娜,乔沈,高芯,等.响应面试验优化石榴皮多酚提取工艺及石榴不同部位多酚的抗氧化活性分析[J].食品科学,2016(06):39-43. [2] 彭海燕.石榴不同品种及不同部位多酚含量的比较研究[D].西华大学,2012. [3] 唐鹏程,焦士蓉,唐远谋,等.石榴皮提取物体外抗氧化活性比较研究[J].食品研究与开发,2012(01):12-15. [4] 李国秀,李建科,马文哲.三种来源的石榴多酚抗氧化活性比较[J].食品工业科技,2014(05):109-112. [5] 张艳霞.不同方式干燥的石榴皮多酚抗氧化活性及石榴皮品质研究[D].陕西师范大学,2016. [6] 邓婷婷,李建华,肖本胜,等.响应曲面法优化石榴皮总黄酮提取工艺[J].湖北工程学院学报,2016(06):20-24. [7] 苏娜,张丽,段龙艳,等.响应面优化热浸提法提取石榴皮总多酚的工艺研究[J].安徽农业科学,2017(09):78-83. [8] 李白存,李沐慈,王国良,等.石榴籽多酚体外抗氧化活性作用[J].食品工业科技,2017:1-9. [9] 孙中贯,王巍,谭磊,等.石榴花浸提工艺优化及其红茶饮料的研制[J].食品工业科技,2017(01):230-233. [10] 傅予,张岩,陶遵威.HPLC同时测定不同产地番石榴叶药材中4种黄酮类成分含量[J].中国现代应用药学,2017(11):1585-1588. [11] Mena P, Vegara S, Mart#237; N, et al. Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice[J]. Food Chemistry, 2013,141(3):2122-2129. [12] Galaz P, Valdenegro M, Ram#237;rez C, et al. Effect of drum drying temperature on drying kinetic and polyphenol contents in pomegranate peel[J]. Journal of Food Engineering, 2017,208:19-27. [13] Akhtar S, Ismail T, Fraternale D, et al. Pomegranate peel and peel extracts: Chemistry and food features[J]. Food Chemistry, 2015,174:417-425. [14] Li X, Wasila H, Liu L, et al. Physicochemical characteristics, polyphenol compositions and antioxidant potential of pomegranate juices from 10 Chinese cultivars and the environmental factors analysis[J]. Food Chemistry, 2015,175:575-584. [15] Kaderides K, Goula A M, Adamopoulos K G. A process for turning pomegranate peels into a valuable food ingredient using ultrasound-assisted extraction and encapsulation[J]. Innovative Food Science Emerging Technologies, 2015,31:204-215. [16] T#252;rky#305;lmaz M, Ta#287;#305; #350;, Dereli U, et al. Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices[J]. Food Chemistry, 2013,138(2-3):1810-1818. [17] Masci A, Coccia A, Lendaro E, et al. Evaluation of different extraction methods from pomegranate whole fruit or peels and the antioxidant and antiproliferative activity of the polyphenolic fraction[J]. Food Chemistry, 2016,202:59-69. [18] Kalayc#305;o#287;lu Z, Erim F B. Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide[J]. Food Chemistry, 2017,221:496-507. [19] John K M M, Bhagwat A A, Luthria D L. Swarm motility inhibitory and antioxidant activities of pomegranate peel processed under three drying conditions[J]. Food Chemistry, 2017,235:145-153.
3. 毕业设计(论文)进程安排
2017.11.21 确定论文题目 2017.11.21#8212;2018.1.15 查找资料、完成开题报告 2018.2.20#8212;2018.3.10 准备实验 2018.3.10#8212;2018.5.20 完成实验 2018.5.21#8212;2018.5.30 完善实验、完成初稿 2018.6.1#8212;2018.6.9 论文修改 2018.6.12#8212;2018.6.16 论文答辩