几种香辛料醇提物抗氧化活性及稳定性研究

Antioxidant activity and stability of spice extracts

用95%食用酒精浸提丁香、迷迭香、桂皮、甘草,得到香辛料醇提取物,采用TBA法测定其抗氧化活性,并研究了紫外光、热、pH值、保存时间等因素对抗氧化活性的影响。结果表明:丁香、迷迭香、桂皮、甘草提取物具有很好的抗氧化活力;四种香辛料提取物对紫外光具有极高的稳定性;丁香、迷迭香、桂皮提取物的抗氧化活性组分对热具有良好的稳定性,加热只对甘草醇提物的抗氧化活性影响较大;四种香辛料提取物经碱处理后仍然具有一定的抗氧化活性,但较酸处理活性略有减弱;四种香辛料提取物在室温保存50 d后抗氧化活性变化较大。

In this paper, the antioxidant activity of 95 % edible ethanol extracts of clove, rosemary, cassia bark and liquorice was studied by TBA method. In addition, the effect of ultraviolet light, pH, temperature and storage on the antioxidant activity of clove, rosemary, cassia bark and liquorice extracts was investigated. The results indicated that the four spice extracts exhibit significant antioxidant activities. All the four spice extracts are highly stable to ultraviolet light. The extract from clove was more heat-stable than other extracts, then was cassia bark and rosemary, the extract from liquorice was unstable heated at 90℃ for 30 min. The antioxidant activity of the extracts remained unchanged at pH 4- 9 and was maximum at acid pH. The extract stored at ambient temperature was stable for 50 days after which the antioxidant activity decreased （P〈0. 05） gradually.