摘要
利用DPPH法测定20种食用辛香料的抗氧化活性,结果显示大部分食用辛香料具有一定的抗氧化活性,其中花椒抗氧化性最强,其次是丁香、桂皮、香叶、良姜。分别采用铝盐显色法和福林-酚法测定样品的总黄酮和总酚含量,并与抗氧化性做相关性分析,结果表明辛香料的抗氧化性与黄酮和多酚具有一定的相关性,其中与黄酮的相关性最大(R2=0.8111)。20种辛香料中,花椒的抗氧化性最强,黄酮含量也最高,花椒黄酮有望被开发成为新的抗氧化原料。
DPPH radical scavenging assay was used to evaluate the antioxidant activities of ethanol extracts from twenty edible spices,and the results showed that most of them had antioxidant effect and Zanthoxylum bungeanum was the strongest antioxidant among them,followed by clove,cinnamon,bay leaf and lesser galangal.Meanwhile,the contents of total flavonoids and total phenols in twenty spices were determined by aluminium chloride and Folin-Ciocalteu colorimetric assays,respectively,and their correlations with DPPH radical scavenging effect were analyzed.It was found that DPPH radical scavenging effect was correlated with the contents of total flavonoids or total phenols,especially with the content of total flavonoids（R2 = 0.8111）.Furthermore,Zanthoxylum bungeanum was found to contain the highest amount of total flavonoids among twenty spices.Hence,the spice is expected to be exploited as a new source of antioxidant.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第5期83-86,共4页
Food Science
基金
"十一五"国家科技支撑计划项目(2006BAD06B02)
关键词
食用辛香料
抗氧化
黄酮
多酚
edible spicy herbs
antioxidant capacity
flavonoid
phenol
