肉桂精油的抗氧化作用研究  

Study on the antioxidant activities of cinnamon essence oil

作　　者：吴雪辉[1] 黄永芳[2] 高强[1] 苏锦强 周薇[1] 李昌宝[1] 

机构地区：[1]华南农业大学食品学院,广州510642 [2]华南农业大学经济林研究中心,广州510642 [3]广东省高要市林业局,高要526100

出　　处：《食品科技》2007年第4期85-88,共4页Food Science and Technology

基　　金：广东省林业局项目(2004-14)。

摘　　要：探讨了肉桂精油清除自由基和抗油脂氧化的功能,结果显示:肉桂精油对二苯代苦味肼基(DPPH·)、超氧阴离子自由基(O_2^-·)及羟基自由基(OH·)均有一定的清除作用,且清除能力随浓度的增加而增强,其中以清除OH·的效果最好,肉桂精油浓度为0.1mg/mL时,清除率达95.5%;同样肉桂精油也具有一定的抗油脂氧化能力,当肉桂精油的添加量为花生油质量的0.5%时,效果最好,且肉桂精油抗油脂氧化能力比0.05%Vc的效果要好,但比0.01%PG稍差。The scavenging free radical and antioxidant activity of cinnamon essence oil was studied. The results showed that the cinnamon essence oil had scavenging effect on free radical of 1,1-dippheny- 2-picrylhydray radical （DPPH·）, hydroxyl radical（OH·） and superoxide radical（O2^-·）. The scavenging capacity of the cinnamon essence oil was improved as the concentration increased, the scavenging capacity to OH· was the best, it was 95.5% when the concentration of cinnamon essence oil was 0.1mg/mL. And also the cinnamon essence oil possessed antioxidant activities in lipid. When the rate of cinnamon essence oil concentration and peanut oil is 0.5%, the effect is best. The antioxidant activities of 0.5% cinnamon essence oil was better than 0.05% Vc and lower than 0.01% PG.

关 键 词：肉桂精油 清除 自由基 油脂 抗氧化 

分 类 号：TS201.1[轻工技术与工程—食品科学]