花椒和当归精油抗氧化活性的比较  

A Comparison on Antioxidant Activity of Essential Oils in Zanthoxylum bungeanum and Angelica archangelica

作　　者：沈科萍 刘文妮[1] 毕阳[1] 张忠[1] 赵莹[1] 唐亚梅[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070

出　　处：《中国调味品》2014年第10期40-44,共5页China Condiment

基　　金：蔬果产后生物污染削减与脱除技术研发(2012AA101607-1);国家自然科学基金(31360416);甘肃省自然科学基金(1308RJZA162)

摘　　要：采用水蒸馏法提取花椒和当归精油,并对两种精油的抗氧化活性(清除DPPH,ABTS自由基的能力,还原能力以及抑制脂质过氧化能力)进行了测定。结果表明:花椒和当归精油对DPPH·清除能力很强,但低浓度下花椒精油对DPPH的清除效果要优于当归精油;当两种精油浓度均为8.0mg/mL时,其对ABTS自由基的清除能力接近同浓度处理的BHT和Vc;两种精油均具有一定的抑制亚油酸氧化能力,同浓度相比,花椒精油具有更好抑制亚油酸氧化能力;同时两种精油表现出了较强的还原能力,但当归精油的还原能力要显著优于花椒精油。Water distillation extraction is used to extract the essential oils of Z.bungeanum and angleica archangelica,and to assay the antioxidant activity,DPPH and ABTS free radical scavenging ability,linoleic acid lipid peroxidation and the reducing power of the two kinds of oils.The results show that two kinds of oils have a higher scavenging ability on DPPH ·,Z.bungeanumis more effective than Z.archangelicaunder lower concentration treatments.Two oils at 8.0 mg/mL have an approaching effect on scavenging rate to ABTS · when compared with the same concentration treatments of BHT and Vc. Two oils indicate a certain inhibition against linoleic acid lipid peroxidation,Z.bungeanumis more effective than A.archangelica.Two oils also have stronger reduction ability;A.archangelicais more effective than Z.bungeanum.

关 键 词：花椒 当归 精油 抗氧化作用 

分 类 号：TS201.1[轻工技术与工程—食品科学]