1. 毕业设计（论文）的内容和要求

石榴，又名安石榴，是石榴科石榴属落叶灌木或小乔木植物。

石榴是一种药、食两用植物，大多数用于鲜食。

石榴不仅营养丰富，而且是历代药典中的重要中药。

2. 参考文献

[1] 李凤霞,胡元庆,郑银滨,黄韵,郑儒昌.不同干燥方式对橄榄多酚抗氧化活性的影响[J].热带作物学报,2018,39(09):1841-1845. [2] 唐远谋,周金洋.石榴皮多酚体外抗氧化作用研究[J].食品工业,2016,37(01):164-167. [3] 祖元刚,钟晨,赵修华,吴微微,李媛媛,冯子奇.石榴皮超微粉制备工艺优化及体内抗氧化研究[J].中草药,2015,46(10):1454-1459. [4] 唐丽丽,刘邻渭,祝战斌.石榴皮分级提取物的抗氧化性能比较[J].食品研究与开发,2015,36(10):30-34. [5] 杨笑笑. 石榴中活性物质的提取及应用研究[D].江南大学,2014. [6] 李晓英,薛梅,樊汶樵,罗洁.不同干燥方式对蓝莓叶中酚类物质及其抗氧化活性的影响[J].中国农业科学,2018,51(13):2570-2578. [7] 李国秀,李建科,马文哲.三种来源的石榴多酚抗氧化活性比较[J].食品工业科技,2014,35(05):109-112 [8] 张王孝,何宇,张耀君.石榴皮提取物抗氧化活性研究进展[J].陕西农业科学,2013,59(01):96-99. [9] 张茜,贾冬英,姚开,张宇凡.石榴皮提取物的抗氧化作用研究[J].中国油脂,2006(08):51-54. [10] 纪白慧,倪鑫炯,曹玉华.石榴皮抗氧化活性成分的提取及其组分的研究[J].天然产物研究与开发,2012,24(S1):17-22. [11] M Kazemi, R Karim, H Mirhosseini, et al. Optimization of pulsed ultrasound-assisted technique for extraction of phenolics from pomegranate peel of Malas variety; Punicalagin and hydroxybenzoic acids[J]. Food Chemistry, 2016, 206: 156-166. [12] Ismail T,Sestili P,Akhtar S.Pomegranate peel and fruit extracts:a review of potential anti-inflammatory and anti-infective effects.[J].Journal of Ethnopharmacology, 2012, 143(2): 397-405. [13] Galaz P, Valdenegro M, Ram#237;rez C, et al. Effect of drum drying temperature on drying kinetic and polyphenol contents in pomegranate peel[J]. Journal of Food Engineering, 2017, 208: 19-27. [14] Zhong C , Zu Y , Zhao X , et al. Effect of superfine grinding on physicochemical and antioxidant properties of pomegranate peel[J]. International Journal of Food Science Technology, 2016, 51(1): 212-221. [15] Kaderides K, Goula A M, Adamopoulos K G. A process for turning pomegranate peels into a valuable food ingredient using ultrasound-assisted extraction and encapsulation[J]. Innovative Food Science Emerging Technologies, 2015, 31: 204-215. [16] Gollapalle Lakshminarayana shastry Viswanatha,Santosh Kumar Vaidya,Ramesh C, Nandakumar Krishnadas,Srinath Rangappa.Antioxidant and antimutagenic activities of bark extract of Terminalia arjuna[J].Asian Pacific Journal of Tropical Medicine, 2010(12): 45-50. [17] Di Sotto Antonella, Durazzi Federico, Sarpietro Maria Grazia, Mazzanti Gabriela.Antimutagenic and antioxidant activities of some bioflavours from wine[J].Food and Chemical Toxicology, 2013, 60(Complete): 141-146. [18] Yunfeng Li, Changjiang Guo, Jijun Yang, Jingyu Wei, Jing Xu, Shuang Cheng.Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract[J].Food Chemistry, 2006, 96(2): 254-260. [19] Masci A, Coccia A, Lendaro E, et al. Evaluation of different extraction methods from pomegranate whole fruit or peels and the antioxidant and antiproliferative activity of the polyphenolic fraction[J]. Food Chemistry, 2016, 202: 59-69. [20] Kalayc#305;o#287;lu Z, Erim F B. Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide[J]. Food Chemistry, 2017, 221: 496-507. [21] John K M M, Bhagwat A A, Luthria D L. Swarm motility inhibitory and antioxidant activities of pomegranate peel processed under three drying conditions[J]. Food Chemistry, 2017, 235: 145-153.

3. 毕业设计（论文）进程安排

2018.11.21 确定论文题目 2018.11.21#8212;2019.1.15 查找资料、完成开题报告 2019.2.20#8212;2019.3.10 准备实验 2019.3.10#8212;2019.5.20 完成实验 2019.5.21#8212;2019.5.30 完善实验、完成初稿 2019.6.1#8212;2019.6.9 论文修改 2019.6.12#8212;2019.6.16 论文答辩