（毕业设计论文）《苜蓿总皂苷的提取及其生物活性的初步研究》.docVIP

精品 PAGE 精品 齐齐哈尔大学 毕业设计（论文） 题 目 苜蓿总皂苷的提取及其生物活性的初步研究 学 院 生命科学与农林学院 专业班级 生物技术063班 学生姓名 指导教师 成 绩 摘 要 苜蓿皂苷是一种很好的生物活性物质，在对人及动物的作用方面，苜蓿皂苷具有降低血脂、预防和减轻动脉硬化、抗炎及抗癌作用。 本实验采用公农2号苜蓿的叶，运用超声波法提取苜蓿总皂苷，对金黄色葡萄球菌、黑曲霉、枯草芽孢杆菌、面包酵母进行抑菌试验，并对其最低抑菌浓度进行测定。研究结果表明：提取的苜蓿总皂苷对金黄色葡萄球菌的最低抑菌浓度为0.8709mg/ml；对黑曲霉的最低抑菌浓度为1.7418mg/ml；对枯草芽孢杆菌的最低抑菌浓度为1.7418 mg/ml；对面包酵母的最低抑菌浓度为0.4355 mg/ml。对面包酵母的抑菌效果最强。对提取的苜蓿皂苷在清除·OH和O2-·自由基研究中发现，皂苷的浓度越高对·OH和O2-·自由基的清除能力越强。 关键词：苜蓿皂苷；生物活性；抑菌 Abstract Alfalfa saponin is a good biological active substances .Alfalfa saponin play an important role for our human beings and animal in the reduction of blood lipids,the prevention and mitigation of atherosclerosis, anti-inflammatory and anticancer. We used Workers and peasants 2 alfalfa, extacted oleanolic by ultrasonic wave leaves in our experiment, made an inhibition test of staphylococcus aureus, aspergillus niger, bacillus subtilis, saccharomyces cerevisiae,and determined which was its minimum inhibitory concentration. The results show that: the the minimum inhibitory concentration of the extraction of alfalfa saponins on Staphylococcus aureus is 0.8709mg/ml; on Aspergillus is 1.7418mg/ml;and on Bacillus subtilis is 1.7418 mg / ml; on the bakers yeast is 0.4355 mg / ml. Inhibitory effect on the bakers yeast perform the strongest. On the study of the extraction of alfalfa saponins in the removal of ? OH and O2-free radical,we found that the higher the concentration of saponin is the stronger the scavenging ability of ? OH and O2-free radical perform. Key words：Medicago sativa L；Saponins；Biological activity 目 录 TOC \o 1-3 \h \z \u HYPERLINK \l _Toc264894240 摘要 PAGEREF _Toc264894240 \h I HYPERLINK \l _Toc264894241 Abstract PAGEREF _Toc264894241 \h II HYPERLINK \l _Toc264894242 第1章 绪论 PAGEREF _Toc264894242 \h 1 HYPERLINK \l _Toc264