多酚稳定性检测.doc

本科毕业论文 论文题目：山楂果皮和山楂果肉多酚热稳定性的研究 学生姓名： 所在院系：生物工程系 所学专业：生物工程 导师姓名： 完成时间： 山楂果皮和山楂果肉多酚热稳定性的研究 (生物工程) 摘要 多酚的抗氧化功能对许多慢性病起到预防作用，本实验利用75％甲醇，25％丙酮提取山楂果肉和山楂果皮里多酚，利用福林肖卡比色法 THE RESEARCH OF HAWTHORN PELL AND HAWTHORN PULP POLYPHENOLS THERMAI STABILITY Chang Linjie (Bioengineering,Class081) Abstract Polyphenols antioxidant function could protect many chronic diseases, this experiment of Polyphenols extract in Hawthorn peel and hawthorn pulp by using 75% methanol and25%acetone , it used Flint shaw card colorimetric method to determine the content of total phenol, Examineing the thermal stability of polyphenols extract in 30 ℃, 45 ℃,60℃ and 75 ℃. The results showed that: The impaction of polyphenols thermal stability was relevant to the change of the temperature of hawthorn peel and hawthorn pulp, With 75% methanol as the extraction agent of polyphenols in hawthorn pulp, the highest concentrations of polyphenols extracted at 75 ℃, the content of 3.278mg/l, below this temperature, the polyphenol contented variation with temperaturepolyphenol thermal stability, and extracted from the worst; with 25% acetone as the extraction of polyphenols in hawthorn peel agent extracted polyphenol contented at 30 ℃, the lowest polyphenol content of 9.279mg / l, lowat or above this temperature, the polyphenol content were increased, and the extracted polyphenols thermal stability of the best. Key words: hawthorn, polyphenols, thermal stability  目 录 引言 1 1材料与方法 2 1.1 材料 2 1.2药品与试剂 2 1.3仪器设备 2 1.4实验方法 2 1.4.1山楂果肉和山楂果皮酚类物质的提取 2 1.4.2总酚含量的测定方法 3 1.4.2.1 标准曲线的绘制 3 1.4.2.2 山楂果皮和果肉提取液中总酚含量的测定 3 1.5山楂果皮和果肉多酚热稳定性实验 3 1.6数据处理 4 2结果与分析 4 2.1标准曲线的绘制 4 2.2山楂果皮和果肉提取的总酚 5 2.3山楂果皮和果肉多酚热稳定性实验 6 2.4利用方差分析结果 6 3结果 9 参考文献 9 致谢 10  引言 山楂是蔷薇科植物山里红( Crataegus p innatifidaBge. var. major N. E. Br. )或山楂C. p innatifida Bge.的成熟干燥果实,为传统中药材,能开胃消食、化滞消积、活血化淤、收敛止痢。山楂又是水果,生熟食用均可。近年临床常以生山楂治疗高血脂、高血压、冠心病等,民间还用以食疗养生、保健益寿【1】。山楂果实中含有多种化学成分,其中黄酮是山楂中的一大类化合物, 是治疗心血管疾病和抗肿瘤的活性成分,能够降血压,降低胆固醇和血脂在血管壁上的沉积,增加皮下毛细血管的通透性,对心脑血管系统疾病有明显的疗效。山楂