摘要
采用体外研究方法比较新疆地产玫瑰、迷迭香、椒样薄荷和罗马甘菊4种芳香植物精油的抗氧化活性。测定4种精油对1,1-二苯基苦基苯肼(DPPH)自由基、羟自由基和超氧阴离子自由基的清除能力,同时用硫代巴比妥酸(TBA)法测定4种挥发油对脂质过氧化反应的抑制作用。结果表明:4种精油均可清除DPPH自由基、羟自由基和超氧阴离子自由基,并可抑制卵黄不饱和脂肪酸过氧化,且清除各类自由基及抑制脂质过氧化作用与样品挥发油质量浓度正向相关。4种精油抗氧化活性顺序为玫瑰>迷迭香>椒样薄荷>罗马甘菊。
The antioxidant effects of the essential oils from four species of aromatic plants cultivated in Xinjiang, Rose rugosa Thumb., Rosmarinus officinalis L., Mentha piperita L. and Chamaemelum nobile L., were assessed and compared by measuring their DPPH, hydroxyl and superoxide anion free radical scavenging capacities and their inhibitory effect on lipid peroxidation in a triobarbituric acid （TBA） reaction system. The four essential oils were all able to scavenge DPPH, hydroxyl and superoxide anion free radicals and inhibit the peroxidation of unsaturated fatty acids in egg yolk in a positive concentration-dependent fashion. Rose oil had the most excellent antioxidant activity, followed by rosemary oil, peppermint oil and roman chamomile oil.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第23期36-39,共4页
Food Science
基金
国家自然科学基金项目(30760058)
新疆建设兵团基础研究计划项目(2007JC03)
新疆生产建设兵团博士资金项目(2007JC04)
关键词
新疆
玫瑰
迷迭香
椒样薄荷
罗马甘菊
精油
抗氧化
Xinjiang
Rose rugosa Thumb.
Rosmarinus officinalis L.
Mentha piperita L.
Chamaemelum nobile L.
volatile oil
antioxidant
