摘要
研究浓度、温度、时间、p H值对马蹄皮提取液的抗氧化稳定性的影响。结果表明浓度大于2.4 mg/m L时对马蹄皮提取液的抗氧化性无影响,时间、温度、p H值对它的抗氧化性影响较大。在37℃、1 h、p H值为5时得到最佳羟自由基清除率,且耐酸耐碱。马蹄皮提取液的抗氧化稳定性与抗坏血酸的稳定性接近,可以代替抗坏血酸。
The effectors of concetration, temperature, time and potential of hydrogen affecting antioxidation stability of water chestnut peel extracted liquid were studied. The result was showed that time, temperature and potential of hydrogen had a great effect on the antioxidation stability of water chestnut peel extracted liquid. However, concetration had no effect on it when the concetration was more than 2.4 mg/mL .When the tempera- ture was 37℃, pH was 5 and reaction time was 1 hour, clearance rate of hydroxyl free radical was biggest and chufa peel extracted liquid can be acid-proof and alkali-proof. The antioxidation stability of water chestnut peel extracted liquid was similar to ascorbic acid stability, so it was take place of ascorbic acid.
出处
《食品研究与开发》
CAS
北大核心
2017年第11期9-12,共4页
Food Research and Development
基金
广西高校科学技术研究项目(KY2015LX477)
贺州学院校级课题(2014ZC28)
贺州学院教学质量与教学改革工程项目(hzxyjg201541
hzxyjg201636)
广西高校中青年教师基础能力提升项目(KY2016LX381)
关键词
马蹄皮
抗氧化
羟自由基
water chestnut peel
antioxidation
hydroxyl radical
