研究浓度、温度、时间、pH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/mL时对马蹄皮提取液的抗氧化性无影响,时间、温度、pH值对它的抗氧化性影响较大.在37℃、1 h、pH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.
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