紫花松果菊挥发油抗氧化作用研究  

Study on the antioxidant effect of volatile oil of Echinacea purpurea L

作　　者：袁彩红[1] 袁艺[1] 王文文[1] 袁志清[2] 

机构地区：[1]安徽农业大学生命科学学院,安徽合肥230036 [2]河北出入境检验检疫局,河北石家庄050051

出　　处：《食品工业科技》2010年第10期152-154,共3页Science and Technology of Food Industry

摘　　要：目的:研究紫花松果菊挥发油抗氧化作用。方法:以VC和薰衣草挥发油做对照,分光光度法测定松果菊挥发油对DPPH.、.OH的清除率以及对卵磷脂过氧化的抑制率。结果:松果菊挥发油、薰衣草挥发油和VC对DPPH.清除能力表现为:松果菊挥发油>薰衣草挥发油>VC;对脂质过氧化的抑制能力表现为:松果菊挥发油>薰衣草挥发油>VC;对羟自由基清除能力表现为:VC>薰衣草挥发油>松果菊挥发油。结论:紫花松果菊挥发油具有抗氧化能力。紫花松果菊挥发油对DPPH.表现出清除作用,对脂质过氧化体表现出抑制作用,并且其清除和抑制能力高于两个对照组,而对.OH的清除作用低于对照组。This study was to examine the antioxidant effects of volatile oil of Echinacea purpurea L..Take Vc and Lavandula pedunculata as control group, using spectrophotometric method to determine the clearance rates of DPPH · and · OH as well as the inhibition ratio on the peroxidation of lecithin.The results showed that the effects of volatile oil of Echinacea purpurea L. on the clearance rate or inhibition ratio of DPPH · and peroxidation of lecithin were better than control group.But the effect on · OH showed quite the reverse.

关 键 词：紫花松果菊 挥发油 DPPH· ·OH 卵磷脂过氧化 

分 类 号：TS201.1[轻工技术与工程—食品科学]