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Position: Home > Articles > Analysis on the Nutrient Components of Lotus Seed Shell and Study on the Antioxidation Activity of Flavonoid Journal of Anhui Agricultural Sciences 2011,39 (7) 200-202

莲子壳营养成分分析及类黄酮抗氧化活性研究

作者：

周德龙;高建华;杨祎静;陈霭君;麦振龙

单位：

华南理工大学轻工与食品学院

关键词：

莲子壳;营养成分;类黄酮;抗氧化

摘要：

[目的]为莲子壳的综合开发应用提供理论基础。[方法]对莲子壳的营养成分进行了分析,测定了莲子壳类黄酮提取物在油脂体系中的抗氧化活性。[结果]莲子壳干粉中的营养成分为:总灰分3.54%、淀粉30.43%、纤维素27.10%、单宁13.05%、蛋白质4.98%、还原糖6.52%、脂肪0.45%;此外,还有K、Na、Ca、Mg、Fe和Zn等多种矿物质;莲子壳蛋白质氨基酸种类齐全,必需氨基酸和具有抗氧化活性的氨基酸分别占35.55%和12.50%;莲子壳脂肪中的不饱和脂肪酸主要有6种,占总脂肪酸含量的29.07%;莲子壳类黄酮提取率为8.69%,类黄酮提取物在油脂体系中较好的抗氧化活性。[结论]莲子壳具有丰富的营养成分,是开发保健食品的良好原料;莲子壳类黄酮的含量较高,其在油脂体系中的抗氧化功能为今后的开发应用奠定了理论基础。

译名：

Analysis on the Nutrient Components of Lotus Seed Shell and Study on the Antioxidation Activity of Flavonoid

作者：

ZHOU De-long et al(College of Light Industry and Food Sciences,South China University of Technology,Guangzhou,Guangdong 510641)

关键词：

Lotus Seed Shell;Nutrient component;Flavonoid;Antioxidation

摘要：

[Objective] The research aimed to provide the theory basis for the comprehensive development utilization of lotus seed shell.[Method] The nutrient components of lotus seed shell were analyzed,and the antioxidation activity of lotus seed shell flavonoid extractive in the oil system.[Result] The nutrient components of lotus seed shell powder included the total ash 3.54%,starch 30.43%,cellulose 27.10%,tannin 13.05%,protein 4.98%,reducing sugar 6.52% and fat 0.45%.In addition,it also had many kinds of mineral matter such as K,Na,Ca,Mg,Fe and Zn.The species of amino acid in the lotus seed shell was full.The essential amino acid and the amino acid which had the antioxidation activity respectively occupied 35.55% and 12.50%.The lotus seed shell fat had 6 kinds of unsaturated fatty acid which occupied 29.07% of total fatty acid.The extraction yield of lotus seed shell flavonoid was 8.69%,and the flavonoid extractive had the good antioxidation activity in the oil system.[Conclusion] The lotus seed shell had the rich nutrient components and was the good raw material which developed the health food.The content of lotus seed shell flavonoid was higher,and its good antioxidation function in the oil system provided the theory basis for the future development utilization.

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莲子壳营养成分分析及类黄酮抗氧化活性研究

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