摘要
经过筛选试验发现，我国作为香料及中药的桂皮对油脂有很强的抗氧化效能。桂皮的甲醇浸膏用溶剂分离法分离，所得各组分用烘箱贮藏法测定其抗氧化活性，底物为猪油，结果显示氯仿组分有很强的抗氧化活性。用梯度洗脱柱色谱及真空液相色谱分离氯仿组分，烘箱贮藏法测定其抗氧化效能发现，真空液相色谱Ｖ３号组分（ＴＬＣ方法鉴定为纯物质）有很强的抗氧化效能，用ＵＶ．ＩＲ．＾１ＨＮＭＲ对其结构进行分析，推断其为萜烯类物质。
The antioxidative activity of each components which obtained from the methanol extract of cassia with 4 solvents separation was studied. The results showed that the component in chlorform had the very strong antioxygenation. Then the component in chloroform was further separated by means of column chromatogrphy and vaccum liquid chromatography, the antioxidative activity of each component was measured. It was found that the third component of VLC showed powerful antioxidative activity. Its UV. IR.1HNMR spectra reveals that it maybe a terpene compound.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1995年第2期36-40,共5页
Food and Fermentation Industries
