调味香料葛缕子精油的微波辅助提取及其抗氧化性研究  

Extraction of caraway(Carum cari L.) essential oil by microwave-assisted hydro distillation and its antioxidant activities

作　　者：姜子涛[1] 孙默雷[1] 李荣[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室,天津300134

出　　处：《中国调味品》2012年第4期109-112,共4页China Condiment

基　　金：天津市自然科学基金资助课题(043604511)

摘　　要：利用微波辅助水蒸气蒸馏法提取了葛缕子精油(CEO),其最佳条件是:破碎功率800W,破碎时间4min,料液比1∶50。最大出油率为4.2%。利用磷钼络合物法测定了精油的总抗氧化活性,邻苯三酚自氧化法测定其清除超氧阴离子自由基的能力,水杨酸法测定其羟基自由基清除能力,并与食用抗氧化剂没食子酸丙酯(PG)进行了比较。实验结果表明,在一定浓度范围内,葛缕子精油清除超氧阴离子自由基的能力强于PG;被测样品的羟基自由基清除率略低于PG。Microwave-assisted hydro distillation was used to isolate the essential oil of caraway（CEO）. Optimum conditions are： intensity microwave 800 W, the time of breaking by microwave 4 min, ratio of spice to liquid 1 ： 50. The maximum yield of the oil is 4.2 M, The pyrogallol autoxidation method was used to determine the scavenging of O2- . The scavenging of CEO on ~ OH was determined by salicylic acid method. The phos pho molybdenum complex assay determined the total antioxidative ca pacity. The results revealed that the activities of scavenging superoxide radicals of CEO were concentration dependent and were higher than that of PG. The hydroxyl radical scavenging activity of CEO was little weaker than PG.

关 键 词：葛缕子精油 抗氧化性 清除自由基 邻苯三酚自动氧化 磷钼络合物 

分 类 号：TS202.3[轻工技术与工程—食品科学]