毕业论文_发酵对生姜抗氧化和抗菌活性影响的研究.doc

科学技术学院 NANCHANG UNIVERSITY COLLEGE OF SCIENCE AND TECHNOLOGY 学 士 学 位 论 文 THESIS OF BACHELOR （2012 — 2013 年） 题 目：发酵对生姜抗氧化和抗菌活性影响的研究 目录 摘要　………………………………………………………………………………………… Ⅰ Abstract ……………………………………………………………………………………… Ⅰ 第一章 前言 ……………………………………………………………………………… 1 1.2 生姜的应用1 1.3 生姜的主要活性物质及作用和提取方法1 1.4 发酵对食品生物活性的影响2 1.5 选题的意义及目的2 实验部分 …………………………………………………………………………… 3 2.1 研究材料 2.2 实验方法与步骤……………………………………………………………………… 4 2.3 结果与分析…………………………………………………………………………… 7 参考文献………………………………………………………………………………………… 14 致谢……………………………………………………………………………………………… 16 发酵对生姜抗氧化和抗菌活性影响的研究 专业：生物技术 学号：7010709022 学生姓名：鲍天里 指导教师：许恒毅 摘要：生姜具有多种生物活性，如抗菌、抗氧化、抗肿瘤、消炎镇痛本课题利用传统的发酵技术对生姜进行发酵，然后用水进行粗提，通过测定发酵生姜提取液对DPPH、ABTS自由基清除能力的实验来探究发酵对生姜抗氧化活性的影响比浊法测定生姜提取的抑菌作用MIC），加入发酵生姜提取液后测定大肠杆菌的实验来探究发酵对生姜抗菌活性的影响。实验结果表明，发酵可以提高生姜的抗氧化和抗菌活性ermentation influence on the effects of antioxidant and antibacterial activity of ginger Abstract：Ginger has a variety of biological activity, such as antibacterial, antioxidant, antitumor, anti-inflammatory analgesic etc.This project using traditional fermentation technology to fermentation the ginger, then carries on the coarse extraction with water, obtained fermented ginger extracts.Through the determination of fermentation of ginger extract on the DPPH and ABTS radical scavenging ability of experiment to explore fermentation effect on ginger antioxidant activity.By turbidimetric method to determine the bacteriostatic effect of ginger extract using test tube continuous double dilution method was developed for the determination of ginger extract minimum bacteriostatic concentration (MIC), add fermented ginger extract after the determination of e. coli growth curve, through these three experiments to explore fermentation effect on ginger antibacterial activity. The experimental results show that the fermentation can improve the antioxidant of ginger and antibacterial activity, in a certain period of time, the longer the fermentation time, its a