摘要
利用水蒸气蒸馏法提取了调味香料草果的挥发油,产率为1.62%。从总体抗氧化能力、清除超氧阴离子自由基能力和清除羟基自由基能力三个方面,测定了该挥发油的抗氧化活性,并与合成抗氧化剂没食子酸丙酯(PG)做了比较。实验结果表明,在一定浓度范围内,草果挥发油清除超氧阴离子自由基的能力和清除羟基自由基的能力均强于PG。从而说明草果挥发油具有良好的抗氧化效果。
Amomum tsao-ko volatile oil（AEO） was extracted by using hydrodistillation with a yield of 1.62%.The antioxidant activities of AEO were evaluated based on phosphomolybdenum complex,superoxide anion and hydroxyl radical scavenging activities.Further the antioxidant activities were compared with synthetic antioxidants,propyl gallate（PG）.The results revealed that the activities of scavenging superoxide radicals of AEO was concentration dependent and were higher than that of PG.It is clearly that AEO possess a markedly antioxidant activity.
出处
《中国调味品》
CAS
北大核心
2010年第3期48-50,54,共4页
China Condiment
关键词
草果挥发油
抗氧化性能
清除自由基
Amomum tsao-ko volatile oil（AEO）
antioxidant activity
scavenging free radicals
