香辛料醇提物活性抗氧化的研究.docVIP

几种香辛料醇提物抗氧化活性的研究 食品与生物工程学院食科XX班 XX 指导老师 XXX 摘 要 本研究采用六种香辛料丁香、小茴香、白寇、花椒、大茴香、白芷为原料，采用65%的乙醇对其提取物进行多酚含量测定，以及还原能力测定、清除·OH能力的测定、清除DPPH自由基能力的测定、抗脂质过氧化能力的测定。研究结果如下： 1.同浓度下六种样品多酚含量的关系为：大茴香﹥白寇﹥丁香﹥白芷﹥小茴香﹥花椒。丁香：7.166μg/ml；小茴香：6.802μg/ml；白寇：7.261μg/ml；花椒：6.649μg/ml；大茴香：8.833μg/ml；白芷：6.984μg/ml。 2.对样品还原能力的测定结果显示，丁香还原能力最强，与BHT相当，其次分别是花椒、白寇、大茴香、小茴香，白芷最差。 3.在相同浓度下，白寇清除羟基能力最强，其次分别是小茴香、花椒、大茴香、丁香，白芷最弱。丁香，27.3%；小茴香，51.3%；白寇，59.5%；花椒，45.6%；大茴香，34.7%；白芷，4.6%。 4.白芷﹥大茴香﹥丁香﹥白寇﹥花椒﹥小茴香，分别是：80.2%，65.6%，65.2%，64.4%，57.1%，53%。 5.抗脂质过氧化能力抑制率由大到小小茴香﹥大茴香﹥白寇﹥花椒﹥白芷﹥丁香。分别：65.8%，58.5%，53.8%，45.2%，44.4%，28%。 关 键 词：香辛料，醇提物，抗氧化活性，多酚类物质。 Several spice alcohol extract antioxidant activities College of Food Bioengineering Food Science Engineering XX XX Supervisor XXX ABSTRACT In this study, six kinds of spice cloves, cumin, white Kou, pepper, anise, Angelica as raw material, the use of 65% ethanol extract of the polyphenol content determination, Determination of reducing power, clear the determination of the ability of ? OH.clear determination of the ability of DPPH radical, anti-lipid oxidation capacity of the determination. The results are as follows:1 A relationship with the polyphenol content of the six kinds of sample concentration of anise white Kou cloves Angelica cumin pepper. Contents Were， cloves: 7.166μg/ml; cumin: 6.802μg/ml; white Kou: 7.261μg/ml; pepper: 6.649μg/ml; anise: 8.833μg/ml; Angelica: 6.984μg/ml.2 Determination results of samples to restore the ability of cloves to restore the ability of the strongest, and BHT, followed by pepper, white Kou, anise, fennel, Angelica worst. Restore capabilities were cloves, 0.853; white Kou, 0.651; pepper, 0.632; anise, 0.609; cumin, 0.309; Angelica, 0.121.3 At the same concentration, white Kou clear hydroxy ability strongest, followed by cumin, pepper, anise, cloves, Angelica weakest. Cloves, 27.3%; cumin, 51.3%; white Kou, 59.5%; pepper, 45.6%; anise, 34.7%; Angelica, 4.6%.4 Clear inhibition of DPPH radical from largest to smalle