食品科学2005，Vol.26Issue(8)：357-361,5.
莲子心提取液对超氧阴离子和羟自由基的清除作用
Scavenging Effects of Lotus Germ Extraction on Superoxide Anion and Hydroxyl Radical
郑铁松 1张敏1
作者信息
- 1. 南京师范大学食品科学与营养系,江苏,南京,210097
- 折叠
摘要
Abstract
In this paper, the scavenging effects of lotus germ extraction on superoxide anion and hydroxyl free radical were studied with orthogonal test. The results showed that whether lotus germ water-extraction or ethanol-extraction having scavenging activities on superoxide anion and hydroxyl radical. Lotus germ water-extraction having higher scavenging effects on superoxide anion than on hydroxyl radical, but lotus germ ethanol-extraction having higher scavenging effects on hydroxyl radical than on superoxide anion. The final affirmed best conditons for water-extraction were extraction temperature 90℃, the ratio of sample/solvent (water) 1:12, extraction time 0.5h. The final affirmed best conditions for ethanol-extraction were extraction time 6h,extraction temperature 60℃, and the ratio of sample/solvent (water) 1:14.关键词
莲子心/超氧阴离子/羟自由基/清除作用Key words
lotus germ/superoxide anion/hydroxyl radical/scavenging effects分类
轻工纺织引用本文复制引用
郑铁松,张敏..莲子心提取液对超氧阴离子和羟自由基的清除作用[J].食品科学,2005,26(8):357-361,5.
