金樱子棕色素的分离纯化及抗氧化活性研究的开题报告.docx

金樱子棕色素的分离纯化及抗氧化活性研究的开题报告 【摘要】 金樱子是近年来食品、保健品和化妆品中广泛应用的天然植物成分。本研究旨在分离纯化金樱子中的棕色素，并探究其抗氧化活性。采用高速离心、凝胶过滤和反渗透等方法进行棕色素的分离纯化，通过紫外光谱、红外光谱和气相色谱-质谱联用技术对纯化后的产物进行鉴定。同时，采用DPPH自由基清除实验和铁离子还原能力实验测试棕色素的抗氧化活性。预期结果为成功分离纯化金樱子中的棕色素，并确定其化学结构和抗氧化活性，为进一步开发利用金樱子提供科学依据和基础数据。 【关键词】金樱子；棕色素；分离纯化；抗氧化活性 【Abstract】 Japanese cherry is a natural botanical ingredient widely used in the fields of food, health products, and cosmetics in recent years. This study aims to isolate and purify the brown pigment in Japanese cherry and explore its antioxidant activity. High-speed centrifugation, gel filtration, and reverse osmosis methods were used to purify the brown pigment. The purified product was identified by UV, IR, and GC-MS technologies. At the same time, the antioxidant activity of the brown pigment was tested by DPPH radical scavenging experiment and ferrous ion reducing power experiment. The expected result is to successfully isolate and purify the brown pigment in Japanese cherry, determine its chemical structure and antioxidant activity, and provide scientific basis and basic data for further development and utilization of Japanese cherry. 【Keywords】Japanese cherry; brown pigment; isolation and purification; antioxidant activity