摘要
根据试样对二苯代苦味肼基自由基(DPPH·)的清除作用,评价16种植物挥发油的抗自由基活性。所试样品中,当归、肉豆蔻、月桂、茶树和丁香等5种精油具有较强的抗自由基活性,百里香、冬青、香叶天竺葵、薰衣草和香柏木等精油有中等的抗氧化作用,椒样薄荷、迷迭香、白兰叶和尤加利等抗氧化作用不强。
The antioxidant effects of 16 kinds of essential oil were studied by the method of 1,1-diphenyl-2-picryl hydrazyl free radical (DPPH·). It showed that Angelica oil, Nutmeg oil,Laurel oil ,Tea Tree oil,Clove oil were the strongest antioxidant in the these essential oil. Thyme oil, Geranium oil, Lavender oil, Wintergreen oil, Cedarwood oil were middle antioxidant. Rosemary oil,Michelia leaf oil, Eucalyptus oil,Peppermint oil were the feeble antioxidant.
出处
《食品科技》
CAS
北大核心
2004年第11期55-57,共3页
Food Science and Technology
基金
上海市教委科研项目(02HK05)。
