Institute of the Traditional and Chinese Medicine and Natural Products, College of Pharmacy, Wuhan University, Wuhan 430071, PR China.
Meat Sci. 2011 Jan;87(1):46-53. doi: 10.1016/j.meatsci.2010.09.001. Epub 2010 Sep 9.
Lotus (Nelumbo nucifera) is an extensively cultivated vegetable in eastern Asia, particularly in China. Both lotus rhizome knot (LRK) and lotus leaf (LL) are waste products of the lotus industry. Extracts from LRK and LL are proposed as antioxidants for meat. Porcine and bovine ground meat samples were subjected to three treatments: CONTROL (with no additives), LRK (lotus rhizomes knot extract 3% w/w), and LL (lotus leaf extract 3% w/w). Raw and cooked samples were stored at 4°C and the antioxidant activity was determined at 1, 3, 6 and 10 days. Antioxidant activity was significantly increased in all meat samples with the addition of both LRK and LL, but LRK was more effective against lipid oxidation. The results show the potential for using LRK and LL extracts in the meat industry to prolong shelf life.
荷花（Nelumbo nucifera）是东亚广泛种植的蔬菜，特别是在中国。莲藕结（LRK）和荷叶（LL）都是荷花产业的废料。LRK 和 LL 的提取物被提议作为肉类的抗氧化剂。猪和牛绞肉样品进行了三种处理：对照（无添加剂）、LRK（莲藕结提取物 3%w/w）和 LL（荷叶提取物 3%w/w）。生肉和熟肉样品在 4°C 下储存，并在 1、3、6 和 10 天测定抗氧化活性。在添加 LRK 和 LL 后，所有肉样的抗氧化活性均显著增加，但 LRK 对脂质氧化的抑制作用更有效。结果表明，LRK 和 LL 提取物在肉类工业中具有延长货架期的潜力。
