英文摘要如何翻译

Question

本文从浓度、温度、时间、pH值这四个方面的因素来研究的马蹄皮提取液的抗氧化稳定性。结果表明浓度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小时、pH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。

Answer 1

This article from the concentration, temperature, time, pH value of the four factors to study the water chestnut peel extract on antioxidant stability. Results show that the concentration of water chestnut peel extract antioxidant effect, time, temperature, pH value on its antioxidant effects of a larger. At 37 degrees C,1 hours, pH 5best scavenging rate of hydroxyl free radicals, and acid and alkali. Water chestnut peel extract antioxidant stability of ascorbic acid and stability is close to, can replace the ascorbic acid.

Answer 2

有道翻译