Dissertation > Excellent graduate degree dissertation topics show

Study on Antioxidative Activuty and Antimicrobial Effect of Pingguoli Phenolic Compound

Author: ZhaoJinWei
Tutor: ZhangXian
School: Yanbian University
Course: Pomology
Keywords: Apple-pear fruit Phenolics Antioxidant Bacteriostatic
CLC: S661.2
Type: Master's thesis
Year: 2010
Downloads: 181
Quote: 1
Read: Download Dissertation

Abstract

Apple pear in Yanbian area is rich in resources , but at this stage a lot of effective resource utilization is very low , and hope that through the apple-pear phenolic substances and their antioxidant and antibacterial activity of research , to provide a reliable theoretical basis for the efficient use of resources of the apple-pear . Apple-pear fruit apple pear different growth period as the raw material, respectively, by UV-visible spectrophotometer and HPLC determination of total polyphenols in its skin and flesh parts , and eight kinds of polyphenols content ; were selected fruit thinning period defective young fruits and mature fruit peel of polyphenol as raw materials for extraction and purification . Phenols purified using three different methods to verify its antioxidant activity . Select three different strains of E. coli , Staphylococcus aureus and Salmonella antibacterial test after the extraction and purification of phenolic substances . The results show that the apple-pear fruit growth during the development of the total polyphenol content constantly decreased rapidly , the slow decline in the late stage of fruit enlargement , total polyphenol content in the initial peel 25mg · g-1 , the late 6mg · g -1 or so. The total phenol content in the pulp of the young fruit when 6mg · g-1 , while the mature fruit 0.5mg · g-1 . Apple-pear fruit the phenols content gradually decreased during growth and development , in the determination of eight in phenolic arbutin content of the highest , followed by chlorogenic acid content . The arbutin highest content of apple-pear fruitlet fresh weight of more than 1% , and the highest content of chlorogenic acid is also more than 0.4% . Apple pear phenolic DPPH radical scavenging effect , cleared more than 90% , which the fruit thinning period fruitlets phenolic substances IC50 19 μg · ml - 1 . The apple pear phenolic hydroxyl radical good scavenging effect , the clearance rate above 60% . Apple-pear fruit thinning of young fruit phenolics Nitrite clearance rate reached 80% of its IC50 750 μg · ml - 1 . Apple-pear polyphenols against Staphylococcus aureus and Salmonella certain extent , the inhibitory effect is not strong , but compared to other antibacterial agents .

Study on Antioxidative Activuty and Antimicrobial Effect of Pingguoli Phenolic Compound

Abstract

Related Dissertations