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紫山藥主要化學(xué)成分測(cè)定、花青素提取及抗腫瘤活性的篩選

發(fā)布時(shí)間:2018-06-20 22:06

  本文選題:紫山藥 + 化學(xué)成分。 參考:《西南交通大學(xué)》2017年碩士論文


【摘要】:目的研究紫山藥中的主要化學(xué)成分的含量測(cè)定、花青素的最佳提取方法、花青素穩(wěn)定性以及抗腫瘤活性的篩選。方法①利用考馬斯亮藍(lán)法測(cè)定蛋白質(zhì)含量、利用水提-醇沉法測(cè)定總糖的含量。②紫山藥洗凈,切片,采用酸性乙醇提取法、超聲輔助提取法、加熱輔助提取法進(jìn)行粗提取。通過(guò)測(cè)出530 nm處吸光度,進(jìn)行對(duì)比,取最大的吸光度值所采用的方法進(jìn)行提取。再進(jìn)行單因素實(shí)驗(yàn)及正交實(shí)驗(yàn),確定提取花青素的最佳條件。③利用CCk-8法對(duì)HepG2肝癌細(xì)胞、MDA-MB-231乳腺癌細(xì)胞、RAW264.7巨噬細(xì)胞進(jìn)行抗腫瘤活性篩選。結(jié)果①蛋白質(zhì)含量為2.0%,多糖的含量為2.8%。②1kg紫山藥中含有580 mg花青素。紫山藥中的花青素的最佳提取工藝參數(shù)是:60℃,2%HCl-40%乙醇,提取40 min,料液比1:10。③花青素對(duì)HepG2肝癌細(xì)胞的IC50值是223μg/mL、對(duì)乳腺癌細(xì)胞的 IC50 值為 112.56μg/mL、對(duì) RAW264.7 巨噬細(xì)胞的 IC50 值是 26.32μg/mL。結(jié)論①相比普通的山藥品種,紫山藥中多糖含量較高。②利用酸性乙醇溶液可以有效提取紫山藥中的花青素。同時(shí),對(duì)花青素提取影響最大實(shí)驗(yàn)因素是料液比。在酸性條件下,色素的穩(wěn)定性較高;ㄇ嗨卦诟邷貤l件下容易分解;ㄇ嗨貙(duì)光照比較敏感。③花青素對(duì)HepG2肝癌細(xì)胞、MDA-MB-231乳腺癌細(xì)胞、RAW264.7巨噬細(xì)胞都有不同的抑制作用,其中對(duì)HepG2肝癌細(xì)胞、MDA-MB-231乳腺癌細(xì)胞、抑制作用低,對(duì)RAW264.7巨噬細(xì)胞抑制作用比較明顯。
[Abstract]:Objective to study the content determination of the main chemical constituents, the optimum extraction method of anthocyanin, the stability of anthocyanin and the screening of antitumor activity in purple yam. Methods 1 the content of protein was determined by Coomassie brilliant blue method, and the content of total sugar was determined by water extraction and alcohol precipitation. The crude extraction was carried out by acid ethanol extraction, ultrasonic assisted extraction and heating assisted extraction. The absorbance at 530 nm was measured and compared, and the maximum absorbance was extracted by the method. The optimal conditions of anthocyanin extraction were determined by single factor experiment and orthogonal experiment. The anti-tumor activity of Raw264.7 macrophages was screened by CCk-8 method on MDA-MB-231 breast cancer cell line of HepG2. Results 1 the content of protein was 2.0 and the content of polysaccharide was 580mg anthocyanin in 2.8%.21kg purple yam. The optimum extraction parameters of anthocyanin in Violet yam were as follows: 1: 60 鈩,

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