| 发酵莴苣茎叶功能活性研究 |
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| 引用本文： | 崔莉,刘春泉,李大婧,宋江峰,江宁,刘春菊,吴海虹,朱丹宇.发酵莴苣茎叶功能活性研究[J].核农学报,2011,25(3):523-528. |
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| 作者姓名： | 崔莉 刘春泉 李大婧 宋江峰 江宁 刘春菊 吴海虹 朱丹宇 |
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| 作者单位： | 江苏省农业科学院农产品加工所,江苏南京210014;国家农业科技华东(江苏)创新中心农产品加工工程技术研究中心,江苏南京210014 |
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| 基金项目： | 江苏省农业科技自主创新资金项目 |
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| 摘 要： | 通过测定ACE抑制活性、抗氧化活性及、总黄酮、总多酚的含量研究乳酸发酵对莴苣茎叶生物活性的影响.结果表明,无论发酵与否,莴苣叶各项指标均高于莴苣茎.发酵后莴苣叶的ACE抑制活性从61.5%显著升高至92.9%,莴苣茎从48.5%显著升高至68.3%(P＜0.05).但发酵使莴苣茎和叶的抗氧化活性显著下降,莴苣叶对DPP...
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| 关 键 词： | 莴苣 发酵 ACE抑制活性 抗氧化活性 抗氧化物质 |
| 收稿时间： | 2010-06-07 |
| 修稿时间： | 2010-08-18 |
FUNCTIONAL ACTIVITIES OF FERMENTED LETTUCE STEM AND LEAF |
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| CUI Li,LIU Chun-quan,LI Da-jing,SONG Jiang-feng,JIANG Ning,LIU Chun-ju,WU Hai-hong,ZHU Dan-yu.FUNCTIONAL ACTIVITIES OF FERMENTED LETTUCE STEM AND LEAF[J].Acta Agriculturae Nucleatae Sinica,2011,25(3):523-528. |
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| Authors: | CUI Li LIU Chun-quan LI Da-jing SONG Jiang-feng JIANG Ning LIU Chun-ju WU Hai-hong ZHU Dan-yu |
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| Institution: | 1. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014;
2. Engineering Research Center for Agricultural Products Processing, National Agricultural Science and Technology Innovation Center in East China, Nanjing, Jiangsu 210014 |
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| Abstract: | Effects of fermentation on contents of phenolics and total flavonoid, angiotensine converting enzyme (ACE) inhibitory activity and antioxidant activities of lettuce stem and leaf were investigated. The results show that fermentation caused significant increasing on ACE inhibitory activity of both lettuce stem and leaf (P<0.05). The ACE inhibitory activity of lettuce leaf increased from 61.5% to 92.9%, and form 48.5.9% to 68.3% in lettuce stem. The antioxidant activities of both lettuce stem and leaf decreased after fermentation. The IC50 value of DPPH radical scavenging effect increased from 0.22mg/ml to 2.13mg/ml in leaf and from 16.5mg/ml to 33.4mg/ml in leaf. The contents of total phenolics and total flavonoid in lettuce leaf significantly decreased (P<0.05) but in stem the change was not obviously. It indicated that the phenolics and flavonoid were not the main components of ACE inhibitory activity in lettuce. All the physicochemical and microbial index were in line with national standards. |
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| Keywords: | lettuce fermentation angiotensin converting enzyme (ACE) inhibitory activity antioxidant activity antioxidant compounds |
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