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

作　　者：江慎华[1] 周勇[1] 肖通奋[1] 史舟芳[1] 蔡志鹏[1] 张良慧[1] 廖亮[1] 

机构地区：[1]九江学院生命科学学院,江西九江332000

出　　处：《食品工业科技》2012年第18期147-151,共5页Science and Technology of Food Industry

基　　金：中国博士后科学基金资助项目(20100481099);江西省教育厅科技项目(GJJ12620);江苏省农产品物理加工重点实验室开放课题(JAPP2010-5)

摘　　要：在前期发现荷叶具有很强抗氧化活性的基础上,对酸水解其粗提物和有效部位对其抗氧化能力的影响进行了研究。结果表明,盐酸水解后,荷叶粗提物抗氧化能力得到显著提高。粗提物总还原力(OD700)由0.092±0.001提高到0.111±0.001,FRAP(ferric-reducing antioxidant power)法抗氧化能力(OD593)由0.606±0.004提高到0.863±0.001,DPPH(1,1-diphenyl-1-picrylhydrazyl)自由基清除率由29.371%±0.393%提高到90.462%±0.393%,羟自由基清除率从42.456%±2.391%提高到73.196%±0.585%,超氧阴离子清除率由60.328%±1.808%提高到77.330%±6.983%,有效部位总抗氧化力(OD695)由0.540±0.024提高到0.802±0.025。结果证明酸水解是进一步提高荷叶抗氧化能力的有效手段。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 

分 类 号：TS201.2[轻工技术与工程—食品科学]