艾叶抗菌物质提取和脱色工艺的研究【毕业论文】

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1、本科毕业论文（20届）艾叶抗菌物质提取和脱色工艺的研究专业：食品科学与工程目录摘要································································································1ABSTRACT······················································································21前言·························

2、····································································32材料与方法·····················································································32.1材料与试剂················································································32.2结果与分析···

3、·············································································53材料和方法····················································································83.1材料、试剂与仪器·····································································83.2多糖分离工艺流程

4、······································································93.3多糖脱色···················································································93.4多糖保留率的测定·····································································93.5多糖抑菌性··········

5、···································································104结果与分析···················································································104.1多糖脱色率分析·······································································104.2多糖保留率分析········

6、·······························································134.3抑菌分析················································································135讨论····························································································145.1多糖脱色方法·

7、·········································································145.2艾叶多糖的应用前景·································································146结论····························································································14参考文献······

8、··················································································15致谢·······················································································