食品科学 ›› 1998, Vol. 19 ›› Issue (6): 9-11.

• 食品科学 • 上一篇    下一篇

山苍子精油及提油后余渣抗氧化作用的研究

 余伯良, 刘达玉   

  1. 四川轻化工学院
  • 出版日期:1998-06-15 发布日期:2011-12-12

 YU  Bo-Liang, LIU  Da-Yu   

  • Online:1998-06-15 Published:2011-12-12

摘要: 采用烘箱贮藏法测定几种香辛料精油的抗氧化活性(底物为猪油),结果显示山苍子精油具有很强的抗氧化活性,相当于丁基羟基茴香醚(BHA)的两倍以上,优于姜油、桂应油和桔皮油。而提油后山苍子树皮渣用几种溶剂萃取,并对萃取物进行抗氧化性能检测,均有一定的抗氧化作用,但强度低于精油。其中氯仿组分的抗氧化效能最优,强度约为BHA的75%。有效成分属于萜烯类化合物。

关键词: 山苍子精油, 余渣, 抗氧化作用

Abstract: Antioxidative activity of several spice oil (laed oil as substrate) was investigated by oven storage.Lisea cubeba oil had a very atrong antioxidation, it was oveer two times more effective than butyl hydroxy anisol (BHA), and more effective than ginger oil, mandarin oil, cinnamon oil. The ground residues of litseacubeba bark after oil distillation were extracted with several different solvents, their extractives all had antioxidation to a certain extent, the extractives were less effective than litsea cubeba oil. Chloroform extractives were the most effective on antioxidation of all the extractives, its strength was about 75% that of BHA.Kegwords:Litsea cubeba oil Residue Antioxidation