To establish the extraction technology of polyphenols from lotus root, the polyphenol yield and DPPH free radical scavenging rate were investigated to optimize the technological parameters. Then, the polyphenol composition and antioxidant activity of extracts were comparatively analyzed. The parameters of technology A optimized by polyphenol extraction yield were as follows: volume ratio of hydrochloric acid to methanol was 22∶78 (V∶V), homogenization time was 6.8 min and homogenization speed was 10 500 r/min. Those of technology B optimized by DPPH free radical scavenging rate were as follows: volume ratio of hydrochloric acid to methanol was 19∶81 (V∶V), homogenization time was 8.6 min and homogenization speed was 9 100 r/min. The effects of experimental factors on polyphenol extraction yield and DPPH free radical scavenging rate could be both ordered as: hydrochloric acid to methanol > homogenization time > homogenization speed. Technology A showed a higher extraction yield (165.85 mg GAE/100 g·FW) than technology B (P<0.05), and their IC50 values of DPPH free radical scavenging were 4.75 and 6.83 μg GAE/mL, respectively. The results indicate that technology A better fits the extraction of antioxidant polyphenols from lotus root.

Publication Date


First Page


Last Page





[1] 熊桂云, 童军, 刘冬碧, 等. 湖北省莲藕生产与施肥现状调查[J]. 湖北农业科学, 2011, 50(19): 3 934-3 939.
[2] Kaur C, Kapoor H C. Anti-oxidant activity and total phenolic content of some Asian vegetables[J]. International Journal of Food Science & Technology, 2002, 37(2): 153-161.
[3] 郭长江, 韦京豫, 杨继军, 等. 66种蔬菜、水果抗氧化活性的比较研究[J]. 营养学报, 2003, 25(2): 203-207.
[4] Hu M, Skibsted L H. Antioxidative capacity of rhizome extract and rhizome knot extract of edible lotus (Nelumbo nuficera)[J]. Food Chemistry, 2002, 76(3): 327-333.
[5] 李俶, 沈佩仪, 吴华星, 等. 超声波提取菠萝皮渣中多酚类物质的研究[J]. 食品与机械, 2011, 27(2): 55-58.
[6] 王宗举, 唐春红. 均匀设计法优化橄榄叶多酚提取工艺[J]. 中国食品添加剂, 2010(3): 166-170.
[7] 尚丹. 香蕉皮中多酚和果胶物质分步提取纯化的工艺研究[D]. 无锡: 江南大学, 2009: 15-17.
[8] 张琳, 杨磊, 贾佳, 等. 匀浆法提取长春花中长春碱、文多灵和长春质碱[J]. 高校化学工程学报, 2008, 22(5): 768-773.
[9] 杨磊, 刘婷婷, 卫蔚, 等. 响应面法优选新疆紫草总萘醌的匀浆提取工艺研究[J]. 中草药, 2010, 41(4): 568-573.
[10] Ti Hui-hui, Li Qing, Zhang Rui-fen, et al. Free and bound phenolic profiles and antioxidant activity of milled fractions of different indica rice varieties cultivated in southern China[J]. Food Chemistry, 2014, 159(13): 166-174.
[11] 刘焕云, 刘月英, 陈延峰, 等. 莲藕皮多酚的提取及抗氧化性能研究[J]. 林产化学与工业, 2011, 31(2): 87-90.
[12] 严守雷, 王清章, 彭光华, 等. 莲藕多酚浸提工艺研究[J]. 食品研究与开发, 2006, 27(4): 55-58.
[13] Yang Woong Mo, Shim Kyung Jun, Choi Moon Jung, et al. Novel effects of Nelumbo nucifera rhizome extract on memory and neurogenesis in the dentate gyrus of the rat hippocampus[J]. Neuroscience Letters, 2008, 443(2): 104-107.
[14] Mukherjee Pulok K, Saha Kakali, Balasubramanian R, et al. Studies on psychopharmacological effects of Nelumbo nucifera Gaertn. rhizome extract[J]. Journal of Ethnopharmacology, 1996, 54(2/3): 63-67.
[15] Chanda S, Dave R. In vitro models for antioxidant activity evaluation and some medicinal plants possessing antioxidant properties: An overview[J]. African Journal of Microbiology Research, 2009, 3(13): 981-996.
[16] 李爱珍, 邵秀芝, 严奉伟. 莲藕中多酚类物质的提取工艺研究[J]. 中国食品添加剂, 2009(5): 80-83.
[17] Guo Xu-dan, Wu Chun-sen, Ma Yu-jie, et al. Comparison of milling fractions of tartary buckwheat for their phenolics and antioxidant properties[J]. Food Research International, 2012, 49(1): 53-59.
[18] 孙杰, 陆双双, 徐艳艳, 等. 莲藕不同部位酚类物质含量、组成及抗氧化活性比较[J]. 武汉轻工大学学报, 2015, 34(2): 20-25.
[19] 王清章, 彭光华, 金悠, 等. 莲藕中酚类物质的提取分析及酶促褐变底物的研究[J]. 分析科学学报, 2004, 20(1): 38-40.

Included in

Food Science Commons



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.