孜然精油的提取及其清除DPPH自由基能力研究

Abstraction of essential oil from cumin and scavenging capacity against the DPPH radical

在光、热以及氧气存在下，物质化学键断裂，生成高反应活性的自由基或者过氧化物，导致食品变质，商品变性，质量下降。为了保证食品质量与安全，保证产品不变质，添加抗氧化剂是常用的方法。随着人们环保意识的提高，越来越倾向于用天然抗氧化剂取代合成抗氧化剂。当使用天然抗氧化剂，

The essential oil is obtained from Cumin by steam distillation extraction method in 2. 6% yield, then the oil is analyzed by GC-MS. A total of 28 constituents are detected, in which 26 compounds that account for 99. 801% of the total are identified. The most abundant compound is Cuminal which is present to 39. 511%. 2-Caren-10-al （ 17. 707% of the total essential oil） and 3- Caren-10-al （17.542% of the total essential oil） are the next. The scavenging capacity of essential oils is studied against the DPPH（1,1-Diphenyl-2-picrylhydrazyl） radical, the results indicat that the scavenging rate of the essential oil is 93. 50%. The scavenging rate of the methyl alcohol extract from the residue is 89. 70 - 89. 9%, ethanol extract is 86. 5 - 86.9%, acetone extract is 69. 3 - 69.5 %.