摘要
柠檬草又名柠檬香茅,具有清新的柠檬香气。除用于调味品外,还具有抗菌、止痛、消炎、镇定和促进睡眠等功能,在食品、医药工业中已被广泛应用。通过气相色谱-质谱(GC/MS)联用技术,结合计算机质谱库检索,对柠檬草精油进行了成分鉴定,为更好地分析利用它提供依据;并从总体抗氧化能力、清除羟基自由基能力、清除超氧阴离子自由基能力等3个方面对其抗氧化能力进行研究,与合成抗氧化剂没食子酸丙酯(PG)做比较。实验结果表明,一定浓度范围内,在总抗氧化能力方面和清除羟基自由基方面,柠檬草精油略低于PG;在清除超氧阴离子方面,柠檬草精油强于PG。实验表明柠檬草精油具有良好的抗氧化效果。
The volatile oil of Cymbopogon citratus have strong lemon fragrance and flavour.Besides used as a spice,and the relative essential oil have been widely used in food and medicinal industries due to their antifungal,analgesic,anti-inflammatory,sedative and sedative-hypnotic properties.The chemical components of the oil was analyzed by GC/MS technique and normalization method,which will give a change to analysis and use of it in the future.The antioxidant activities of C.citratus essential oil were evaluated based on phosphomolybdenum complex,hydroxyl radical and superoxide anion scavenging activities.The various antioxidant activities were compared to synthetic antioxidants such as propyl gallate.The results revealed that the order of the overall antioxidant capacity and hydroxyl radical scavenging activity of the samples are lower than PG,and the activities of scavenging superoxide radicals of C.citrates were concentration dependent and were higher than that of PG.These results clearly demonstrated that C.citratus essential oil possessed a marked antioxidant activity.
出处
《食品科技》
CAS
北大核心
2010年第8期311-316,共6页
Food Science and Technology
基金
天津市自然科学基金项目(043604511)
