پایان نامه ارزیابی ترکیبات شیمیایی خواص آنتی اکسیدانی و ضد میکروبی اسانس گیاه Thymus Kotschyanus یا کهلیک اوتی در محیط آزمایشگاهی و مدل غذایی

فهرست:

مقدمه  ....................................................................................................................................................... 2

1-2-  بیان مسئله و ضرورت اجرای طرح  .............................................................................................................. 4

1-3-  اهداف اصلی طرح  ........................................................................................................................................ 7

1-4-  اهداف فرعی طرح  ........................................................................................................................................ 7

1-5-  اهداف کاربردی طرح  ................................................................................................................................... 7

1-6-  فرضیات یا سوالات پژوهش ......................................................................................................................... 8

ا-7- مدل غذایی دوغ ............................................................................................................................................... 8

فصل دوم: مروری بر مطالعات پیشین

2-1-  بیماری های ناشی از غذا ............................................................................................................................  10

2-2- عوامل بیماری زای مواد غذایی..................................................................................................................... 11

2-3- باکتری مورد مطالعه ..................................................................................................................................... 11

2-3-1- باکتری اشریشیا کلای ............................................................................................................................ 11

2-3-2- خصوصیات بیماری و مکانیسم‌ بیماری ‌زایی باکتری .............................................................................. 12

2-3-3- گروه  EPEC ........................................................................................................................................ 12

2-٣-4- گروه ETEC ......................................................................................................................................... 13

2-٣-5- گروه EIEC .......................................................................................................................................... 13

2-٣-6- گروه EHEC  ....................................................................................................................................... 14

2-3-7- ارتباط باکتری با مواد غذایی و کنترل آن ............................................................................................... 14

2-4- آویشن ........................................................................................................................................................... 16

2-5- اسانس‌ها چه هستند؟ ................................................................................................................................... 18

2-5-1-  نقش اسانس‌ها در داخل گیاهان ............................................................................................................ 19

2-5-2- ترکیبات شیمیایی اسانس‌ها ..................................................................................................................... 20

2-5-2-1- هیدروکربن .......................................................................................................................................... 20

2-5-2-2- ترپن ها ............................................................................................................................................... 21

2-5-2-2-1- مونو ترپن ها .................................................................................................................................. 21

2-5-2-2-2- سزکوئی ترپن ها ........................................................................................................................... 22

2-5-2-2-3- دی ترپن ها ................................................................................................................................... 22

 2-5-2-3- الکل‌ها ............................................................................................................................................... 22

2-5-2-4- آلدهیدها .............................................................................................................................................. 23

2-5-2-5- اسیدها ................................................................................................................................................. 23

2-5-2-6- استرها ................................................................................................................................................. 23

2-5-2-7- کتون ها .............................................................................................................................................. 23

2-5-2-8- لاکتون ها .......................................................................................................................................... 24

2-6- روش های استخراج اسانس ........................................................................................................................ 25

 فشار سرد ............................................................................................................................................. 25

 استخراج با حلال ................................................................................................................................. 26

 اینفلوریج .............................................................................................................................................. 26

 تقطیر آبی ............................................................................................................................................ 26

 استخراج با CO2 و یا CO2 فوق بحرانی ...................................................................................... 27

 تقطیر توربینی ...................................................................................................................................... 27

 تقطیر با بخار ....................................................................................................................................... 28

تاریخچه استفاده از اسانس ................................................................................................................... 30

کاربرد های امروزی اسانس ها ............................................................................................................. 30

 آزمایشات فعالیت ضد میکروبی در سیستم‌های غذایی ...................................................................... 31

 گوشت و فرآورده های آن .................................................................................................................. 33

 ماهی ................................................................................................................................................... 34

 محصولات شیری ............................................................................................................................... 34

 سبزیجات ............................................................................................................................................ 34

 برنج ..................................................................................................................................................... 35

 میوه ها ................................................................................................................................................ 35

طرز عمل فعالیت ضد باکتری .............................................................................................................. 35

حساسیت ارگانیسم های گرم مثبت و گرم منفی ................................................................................ 37

سینرژیسم و آنتاگونیسم بین ترکیبات اسانس ...................................................................................... 38

سینرژیسم و آنتاگونیسم بین ترکیبات اسانس و نگه دارنده های مواد غذایی....................................... 39

فصل سوم: مواد و روش ها

3-۱-  مقدمه ........................................................................................................................................................ 42

3-2-  نوع مطالعه ................................................................................................................................................ 42

3-3-  جمع آوری و آماده سازی گیاه .................................................................................................................. 42

3-4-  تهیه اسانس .............................................................................................................................................. 42

3-5-  تعیین ترکیبات شیمیایی اسانس گیاه کهلیک اوتی .................................................................................. 43

3-6-  ارزیابی ترکیبات فنولیک ........................................................................................................................... 44

3-7-  میزان فلاونوییدها ..................................................................................................................................... 45

3-8-  بررسی خواص آنتی اکسیدانی اسانس با روش DPPH ........................................................................ 45

3-9-  خصوصیات ضدمیکروبی و بهداشتی اسانس علیه باکتری اشرشیا............................................................ 46

3-10-  ارزیابی خصوصیات حسی ....................................................................................................................... 47

3-11-  آنالیز فیزیکوشیمیایی .............................................................................................................................. 48

3-11-1- Ph دوغ .............................................................................................................................................. 48

3-11-2-  اسیدیته قابل تیتراسیون .................................................................................................................... 48

3-11-3-  مواد جامد کل .................................................................................................................................... 49

3-11-4-  چربی دوغ .......................................................................................................................................... 49

3-12- متغییرها .................................................................................................................................................... 50

فصل چهارم: یافته ها

4-1-  نتایج آنالیز ترکیبات تشکیل دهنده .......................................................................................................... 54

4-2-  فعالیت آنتی اکسیدانی و ترکیبات فنولیک و فلاونوییدی اسانس ............................................................ 56

4-3-  ارزیابی خصوصیت ضد میکروبی اسانس .................................................................................................. 58

4-3-1- روش میکرودایلوشن .............................................................................................................................. 58

4-3-2-  اثر ضد باکتریایی اسانس در مدل غذایی .......................................................................................... 58

4-4-  ارزیابی حسی دوغ حاوی غلظت های مختلف اسانس .......................................................................... 59

4-5- بررسی خواص فیزیکو شیمیایی دوغ حاوی غلظت های مختلف اسانس .............................................. 60

فصل پنجم: بحث و نتیجه گیری

بحث .................................................................................................................................................................. 66

نتیجه گیری کلی ............................................................................................................................................... 74

پیشنهادات .......................................................................................................................................................... 75

 منابع ................................................................................................................................................................. 76

چکیده انگلیسی .................................................

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