两种方法测定香辛料提取物抗氧化活性的比较

Comparative Study on Antioxidant Activities of Ethanol Extracts of Seven Spices with Two Determination Methods

本实验分别采用TBARS(硫代巴比妥酸反应物)法和FRAP(还原能力)法研究七种香辛料95%乙醇提取物的抗氧化作用。结果表明,七种香辛料提取物均有较好的抗氧化和还原能力。TBARS法测定抗氧化能力大小依次为:甘草>迷迭香>肉豆蔻>姜黄>丁香>白豆蔻>桂皮;FRAP法测定还原能力大小为:丁香>桂皮>肉豆蔻>迷迭香>姜黄>甘草>白豆蔻。两种方法得到的活性顺序存在很大差异,表明活性大小与其体系密切相关。

The antioxidant activities of ethanol extracts seven spices were determined by both TBARS （thiobarbituric acidreactive substances） and FRAP （ferric reducing/antioxidant power） assay method. Results indicated that extracts of all seven spices have good antioxidant activities, and their antioxidant activities are correlated to the concentrations. The antioxidant activities of seven spice extracts determined by TBARS are in the order： liquorice 〉 rosemary 〉 nutmeg 〉 turmeric 〉 clove 〉 round cardamom 〉 cassia bark, whereas those determined by FRAP are in the order： clove 〉 cassia bark 〉 nutmeg 〉 rosemary 〉 turmeric 〉 liquorice 〉 round cardamom. The orders ofantioxidant activities of seven spice extracts determined by TBARS and FRAP assay are different It showed that the determination of antioxidant activity is closely related to the assay system.