摘要
主要研究了丁香、桂皮和花椒三种香辛料的抗氧化活性。实验结果表明:三种香辛料提取物对DPPH自由基的清除效果较BHT好,三种香料提取物清除过氧化氢效果较好。
The paper introduces the antioxidant experiment of the extract of three spices（Clove, Cassia and Prickyash Pee）. The results have been attained as follows： The result indicated that the extract of three spices on DPPH- have more effective than BHT at the same conditions, the experiment also show that the extract of three spices have better scavenging activity on H2O2.
出处
《粮油食品科技》
2007年第3期37-39,共3页
Science and Technology of Cereals,Oils and Foods
基金
华南热带农业大学校科技基金资助
关键词
香辛料
抗氧化
清除率
spices
antioxidant
scavenging activity
