1. 毕业设计（论文）的内容和要求

石榴，又名安石榴，是石榴科石榴属落叶灌木或小乔木植物。

石榴是一种药、食两用植物，大多数用于鲜食。

石榴不仅营养丰富，而且是历代药典中的重要中药。

2. 参考文献

[1] 牛俊乐，黄斌，黄秋月． 石榴皮中黄酮类化合物提取工艺优化及含量测定[J]．安徽农学通报，2017，23(4)：74-75. [2] 朱彩平，张艳霞，张晓，等．石榴皮多酚提取方法研究进展[J]．食品与发酵工业，2015，41(11)：245-248． [3] 邓佩欣, 周文财, 高雅媛, 等. HPLC法同时测定石榴皮中4种多酚类成分的含量[J].广州化工, 2017, 45(2); 107-109. [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] B R Sumere, M C de Souza, M P dos Santos, et al. Combining pressurized liquids with ultrasound to improve the extraction of phenolic compounds from pomegranate peel (Punica granatum L.)[J]. Ultrasonics Sonochemistry, 2018,48; 151-162. [12] M Kazemi, R Karim, H Mirhosseini, et al. Optimization of pulsed ultrasound-assisted technique for extraction of phenolics from pomegranate peel of Malas variety; Punicalagin and hydroxybenzoic acids[J]. Food Chemistry, 2016, 206; 156-166. [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

2018.11.21 确定论文题目 2018.11.21#8212;2019.1.15 查找资料、完成开题报告 2019.2.20#8212;2019.3.10 准备实验 2019.3.10#8212;2019.5.20 完成实验 2019.5.21#8212;2019.5.30 完善实验、完成初稿 2019.6.1#8212;2019.6.9 论文修改 2019.6.12#8212;2019.6.16 论文答辩