食品工业科技2012，Vol.33Issue(18)：147-151,5.
酸水解处理对荷叶抗氧化活性的影响
Effect of hydrochloric acid hydrolysis on antioxidant property of lotus leaf
摘要
Abstract
The effect of hydrochloric acid hydrolysis on antioxidant property of lotus leaf was studied based on that lotus leaf that was proved to possess strong antioxidant capacity.The result showed that the antioxidant capacities of lotus leaf were significantly improved after being hydrolyzed by hydrochloric acid.As for the crude extracts,the reducing power（OD700） was improved from 0.092±0.001 to 0.111±0.001,FRAP values was improved from 0.606±0.004 to 0.863±0.001,DPPH radicals scavenging percentage was improved from 29.371%±0.393% to 90.462%±0.393%,hydroxyl radical scavenging percentage was improved from 42.456%±2.391% to 73.196%±0.585%,superoxide anion radicals scavenging percentage was improved from 60.328%±1.808% to 77.330%±6.983%,respectively.As for the effective fraction,the total antioxidant capacity（OD695） was improved from 0.540±0.024 to 0.802±0.025.These results demonstrated that hydrochloric acid hydrolysis was a effective way to improve the antioxidant activity of lotus leaf.关键词
荷叶/酸水解/抗氧化Key words
lotus leaf/hydrochloric acid hydrolysis/antioxidant activity分类
轻工纺织引用本文复制引用
江慎华,周勇,肖通奋,史舟芳,蔡志鹏,张良慧,廖亮..酸水解处理对荷叶抗氧化活性的影响[J].食品工业科技,2012,33(18):147-151,5.基金项目
中国博士后科学基金资助项目 （）
江西省教育厅科技项目 （）
江苏省农产品物理加工重点实验室开放课题 （）
