摘要
采用DPPH法对市售常用的16种天然植物香辛料的乙醇提取液进行了抗氧化活性测定,并研究了香辛料提取液对油脂的抗氧化特性。结果表明:大多数香辛料都具有抗氧化作用,其中丁香、桂皮、迷迭香、花椒、高良姜等抗氧化作用最强,桂丁、香叶子、草果药、生姜、药茴香籽的抗氧活性较强,这些天然植物香辛料大多可作为天然抗氧化剂资源。
The antioxidant activities of the ethanol extracts of 16 natural spices in the marker were studied by DPPH ·（ 1, 1 - dipheny 1-2- picrylhyclrazy free radical） method, as well as their antioxidant activities to fat. The results showed that most spices had antioxidant activity. The cloves, cinnamon, rosemary, pepper and galanga had highest antioxidant activity, while cassiabarktree fruit, fragrant spicebush, fruit of spiked ginger lily, ginger and fennel seed had higher antioxidant activity. These natural spices could be potential resources of natural antioxidants.
出处
《中国酿造》
CAS
北大核心
2010年第7期154-156,共3页
China Brewing
基金
湖北省教育厅科技项目(B20083404)
