沙葱多糖对肉羊免疫和抗氧化机能影响的分析-analysis of the effects of allium mongolicum polysaccharide on immune and antioxidant functions of mutton sheep.docxVIP

目录1引言................................................................11.1多糖的生物活性研究进展..........................................11.1.1多糖的免疫活性................................................11.1.2抗氧化作用....................................................31.1.3抗肿瘤作用....................................................41.1.4抗病毒作用....................................................41.1.5降血糖、降血脂的作用..........................................41.1.6多糖对肠道的影响..............................................41.1.7其他活性......................................................51.2沙葱的研究进展..................................................51.2.1沙葱的化学成分................................................51.2.2沙葱的生物学活性..............................................61.3沙葱多糖的研究进展..............................................71.3.1沙葱多糖的化学组成............................................71.3.2沙葱多糖的理化性质............................................71.3.3沙葱多糖的提取、除蛋白及脱色工艺..............................71.3.4沙葱多糖的生物学活性..........................................81.4论文研究思路....................................................91.5技术路线.......................................................102试验研究...........................................................112.1沙葱多糖对肉羊非特异性免疫和免疫器官指数的影响................112.1.1材料与方法...................................................112.1.2结果与分析...................................................162.1.3讨论.........................................................192.1.4小结.........................................................212.2沙葱多糖对肉羊体液免疫的影响...................................222.2.1材料与方法...................................................222.2.2结果与分析...................................................232.2.3讨论.........................................................252.2.4小结.........................................................262.3沙葱多糖对肉羊细胞免疫的影响...................................262.3.1材料与方法...................................................272.3.2结果与分析.......................................