1. 毕业设计（论文）的内容和要求

课题的基本要求：（1）通过查阅文献，了解该课题的国内外研究现状；（2）学习和掌握实验工艺条件的操作；（3）测定不同阻聚剂、络合剂对冬凌草甲素提取的影响4）分析结果，撰写毕业论文。

预计完成任务及时间：2017年6月12号

2. 参考文献

Adamez, J.D., Samino, E.G., Sanchez, E.V. amp; Gonzalez-Gomez, D.
(2012). In vitro estimation of the antibacterial activity and antioxidant
capacity of aqueous extracts from grape-seeds (Vitis vinifera
L.). Food Control, 24, 136#8211;141.
Alexandrova, M.L. amp; Bochev, P.G. (2005). Oxidative stress during
the chronic phase after stroke. Free Radical Biology and Medicine,
39, 297#8211;316.
Alothman, M., Bhat, R. amp; Karim, A.A. (2009). Antioxidant
capacity and phenolic content of selected tropical fruits from
Malaysia, extracted with different solvents. Food Chemistry, 115,
785#8211;788.
Bai, N., He, K., Zhou, Z. et al. (2010). Flavonoids from Rabdosia
rubescens exert anti-inflammatory and growth inhibitory effect
against human leukemia HL-60 cells. Food Chemistry, 122, 831#8211;
835.
Burt, S. (2004). Essential oils: their antibacterial properties and
potential applications in foods-a review. International Journal of
Food Microbiology, 94, 223#8211;253.
Cheok, C.Y., Chin, N.L., Yusof, Y.A. amp; Law, C.L. (2012). Extraction
of total phenolic content from Garcinia mangostana Linn. hull.
I. Effects of solvents and UV#8211;Vis spectrophotometer absorbance
method. Food and Bioprocess Technology, 5, 2928#8211;2933.
Diao, W.-R., Hu, Q.-P., Feng, S.-S., Li, W.-Q. amp; Xu, J.-G. (2013).
Chemical composition and antibacterial activity of the essential oil
from green huajiao (Zanthoxylum schinifolium) against selected
foodborne pathogens. Journal of Agricultural and Food Chemistry,
61, 6044#8211;6049.

3. 毕业设计（论文）进程安排

2017-03-01~2017-03-20 系统地检索和阅读相关中外文文献，了解该课题的国内外研究现状。

对实验装置的操作以及前人的研究等有所了解，完成开题报告。

2016-03-21~2016-05-13 进一步学习和掌握实验装置的使用，选定了不同络合剂和阻聚剂对其提取的影响。