| 荷叶不同极性部位抗氧化活性及酸水解对有效部位抗氧化活性的影响 |
| |
| 引用本文： | 江慎华,周勇,肖通奋,廖亮,曲文娟,汪名春,杜先锋,马海乐.荷叶不同极性部位抗氧化活性及酸水解对有效部位抗氧化活性的影响[J].现代食品科技,2014,30(12):92-99. |
| |
| 作者姓名： | 江慎华 周勇 肖通奋 廖亮 曲文娟 汪名春 杜先锋 马海乐 |
| |
| 作者单位： | （1.九江学院生命科学学院，江西九江 332000）（2.安徽农业大学茶与食品科技学院，茶叶生物化学与生物技术教育部重点实验室，安徽合肥 230036）（3.江苏大学食品与生物工程学院，江苏省农产品物理加工重点实验室，江苏镇江 212013）;（1.九江学院生命科学学院，江西九江 332000）（2.安徽农业大学茶与食品科技学院，茶叶生物化学与生物技术教育部重点实验室，安徽合肥 230036）;九江学院生命科学学院，江西九江 332000;九江学院生命科学学院，江西九江 332000;（1.九江学院生命科学学院，江西九江 332000）（3.江苏大学食品与生物工程学院，江苏省农产品物理加工重点实验室，江苏镇江 212013）;（1.九江学院生命科学学院，江西九江 332000）（2.安徽农业大学茶与食品科技学院，茶叶生物化学与生物技术教育部重点实验室，安徽合肥 230036）;（1.九江学院生命科学学院，江西九江 332000）（2.安徽农业大学茶与食品科技学院，茶叶生物化学与生物技术教育部重点实验室，安徽合肥 230036）;（1.九江学院生命科学学院，江西九江 332000）（3.江苏大学食品与生物工程学院，江苏省农产品物理加工重点实验室，江苏镇江 212013） |
| |
| 基金项目： | 国家自然科学基金(31360371);江西省自然科学基金(20132BAB204030);江西省科技支撑计划(20123BBF60150);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);江西省卫生厅中医药科研计划课题(2013A017);江苏省青年自然科学基金(BK2012287) |
| |
| 摘 要： | 为了确定荷叶抗氧化活性的有效部位以及进一步提高该有效部位抗氧化活性,本文采用系统溶剂法对荷叶抗氧化活性进行了测定和分析,进而采用盐酸对该有效部位进行了水解处理。结果表明,在不同极性部位中,弱极性部位-乙酸乙酯相超氧阴离子、羟自由基清除能力及总抗氧化力最强,为荷叶抗氧化活性的有效部位。采用盐酸水解能显著性提高该有效部位抗氧化能力(P0.05或P0.001)。与水解前相比,该有效部位水解后总还原力、DPPH清除率、FRAP抗氧化能力(OD593)、总抗氧化力(OD695)和羟自由基清除率增幅分别为48.52%、58.22%、64.3%、22.15%和100.48%,超氧阴离子清除率从(42.43±1.23)%提高到(44.97±0.22)%。结果证明,荷叶抗氧化活性物质主要是存在于有效部位-乙酸乙酯相的弱极性化合物;酸水解是进一步提高其抗氧化活性的有效手段。本文为后续对荷叶抗氧化功能食品研究与开发提供了依据。
|
| 关 键 词： | 荷叶 抗氧化 有效部位 酸水解 |
| 收稿时间： | 2014/5/22 0:00:00 |
Antioxidant Activity of Lotus Leaf Fractions with Different Polarities and the Effect of Acid Hydrolysis on the Effective Fraction |
| |
| JIANG Shen-hu,ZHOU Yong,XIAO Tong-fen,LIAO Liang,QU Wen-juan,WANG Ming-chun,DU Xian-feng and MA Hai-le.Antioxidant Activity of Lotus Leaf Fractions with Different Polarities and the Effect of Acid Hydrolysis on the Effective Fraction[J].Modern Food Science & Technology,2014,30(12):92-99. |
| |
| Authors: | JIANG Shen-hu ZHOU Yong XIAO Tong-fen LIAO Liang QU Wen-juan WANG Ming-chun DU Xian-feng and MA Hai-le |
| |
| Affiliation: | (1.College of Life Science, Jiujiang University, Jiujiang 332000, China) (2.College of Tea and Food Science & Technology, Anhui Agricultural University, Key Laboratory of Tea Biochemistry & Biotechnology, Ministry of Education, Hefei 230036, China) (3.School of Food and Biological Engineering, Jiangsu Provincal Key Lab of Physical Processing of Agricultural Products, Jiangsu University, Zhenjiang 212013, China);(1.College of Life Science, Jiujiang University, Jiujiang 332000, China) (2.College of Tea and Food Science & Technology, Anhui Agricultural University, Key Laboratory of Tea Biochemistry & Biotechnology, Ministry of Education, Hefei 230036, China);College of Life Science, Jiujiang University, Jiujiang 332000, China;College of Life Science, Jiujiang University, Jiujiang 332000, China;(1.College of Life Science, Jiujiang University, Jiujiang 332000, China) (3.School of Food and Biological Engineering, Jiangsu Provincal Key Lab of Physical Processing of Agricultural Products, Jiangsu University, Zhenjiang 212013, China);(1.College of Life Science, Jiujiang University, Jiujiang 332000, China) (2.College of Tea and Food Science & Technology, Anhui Agricultural University, Key Laboratory of Tea Biochemistry & Biotechnology, Ministry of Education, Hefei 230036, China);(1.College of Life Science, Jiujiang University, Jiujiang 332000, China) (2.College of Tea and Food Science & Technology, Anhui Agricultural University, Key Laboratory of Tea Biochemistry & Biotechnology, Ministry of Education, Hefei 230036, China);(1.College of Life Science, Jiujiang University, Jiujiang 332000, China) (3.School of Food and Biological Engineering, Jiangsu Provincal Key Lab of Physical Processing of Agricultural Products, Jiangsu University, Zhenjiang 212013, China) |
| |
| Abstract: | The aim of this study was to identify and further improve the antioxidant activity of the effective fraction in lotus leaves. Lotus leaf fractions were prepared by systematic solvent extraction, and antioxidant activity was measured to identify the effective antioxidant fraction, which was then hydrolyzed by using hydrochloric acid. The results showed that among all fractions with different polarities, the low-polar fraction (ethyl acetate fraction) showed the strongest antioxidant activity in terms of percentage of hydroxyl radicals and superoxide anions scavenged and total antioxidant capacity. Therefore, this fraction was identified as the effective antioxidant fraction of lotus leaf. The antioxidant capacity of the effective fraction was significantly improved by hydrochloric acid hydrolysis (P < 0.05 or P < 0.001). Compared with the effective fraction before hydrolysis, the total reducing power, percentage of 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenged, ferric-reducing antioxidant power (FRAP, OD593), total antioxidant power (OD695nm), and percentage of hydroxyl radicals scavenged of the post-hydrolytic fraction showed an improvement by 48.5%, 58.22%, 64.3%, 22.15%, and 100.48%, respectively. The percentage of superoxide anion radicals scavenged showed an improvement from 42.43% ± 1.23% to 44.97% ± 0.22%. The results demonstrated that the active antioxidants of lotus leaf comprised of mainly low-polar compounds in the effective fraction (ethyl acetate fraction), and hydrochloric acid hydrolysis was an effective approach to improve the antioxidant capacity of this fraction. This study provides a basis for further research and development of functional foods by using lotus leaf. |
| |
| Keywords: | lotus leaf antioxidant activity effective fraction acid hydrolysis |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《现代食品科技》浏览原始摘要信息 |
|
点击此处可从《现代食品科技》下载全文 |
|
