桂丁、花椒挥发油抗氧化活性及其方法研究  

Study on Antioxidative Capacity and Method in Essential Oils of Z.bungeanum Maxim and Fructus Cinnamomi

作　　者：赵晨[1] 李蓉[1] 邹国林[1] 

机构地区：[1]武汉大学生命科学学院/病毒学国家重点实验室

出　　处：《武汉大学学报（理学版）》2008年第4期447-450,共4页Journal of Wuhan University:Natural Science Edition

基　　金：国家自然科学基金资助项目(30370366,30670464)

摘　　要：使用二苯基苦基肼(1,1-dipheny1-2-picry1hydrazy1,DPPH)方法和脂质过氧化方法检测了桂丁、花椒挥发油的抗氧化活性,通过和阳性对照维生素E和维生素C的比较,发现两种植物挥发油均有不同程度的抗氧化活性,花椒的抗脂质过氧化活性和清除自由基活性均强于桂丁.脂质过氧化和DPPH方法能够灵敏、快速地检测出上述两种植物挥发油的抗氧化活性,且抗脂质过氧化活性强于抗自由基活性.The antioxidant activity of the oils of Z. bungeanum Maxim and Fructus Cinnamomi was evaluated using lipid peroxidation and 1,1-diphenyl-2-picrylhydrazyl（DPPH）photometric assay. The experimental results indicated that the 2 essential oils showed antioxidant activity and free radical scavenging capacity. The antioxidant activity and free radical scavenging capacity of Z. bungeanum Maxim was stronger than that of Fructus Cinnamomi. The antioxidant activity of essential oil was detected sensitively and rapidly by DPPH and lipid peroxidantion. At last, we found the antioxidative capacity of essential oil was stronger than its free radical scavenging capacity by comparing lipid peroxidation with DPPH.

关 键 词：挥发油 桂丁 花椒 

分 类 号：Q946[生物学—植物学]