摘要
文章通过花椒油对羟基自由基、超氧自由基的抑制作用探讨了花椒油的抗氧化活性。并研究了花椒油的抗氧化能力与还原力之间的关系。结果表明:花椒油对羟基自由基有一定的清除作用,浓度为0.67%的花椒油清除率达到16.96%;浓度为0.1%的花椒油,与同等浓度的VC溶液相比,有等效的抑制超氧自由基的作用;花椒油对油脂的过氧化有明显的抑制作用,其抗氧化性与还原性之间是线性相关。
Firstly,the inhibitory action of hydroxyl radical and superoxide radical of zanthoxylum oil are confirmed in this experiment;and then the relation between the anti-xanthoxylin oxidative capacity and reducing power is studied by researching the effect of zanthoxylum oil to xanthoxylin peroxide value of oils and fats.The results show： 0.67% of zanthoxylum oil can remove some of the hydroxyl radical,and the removal rate of 16.96%;0.1% of zanthoxylum oil has the same inhibition of the role of superoxide radical compared with the VC;and the overoxidation of fats peroxide are inhibited by it obviously;the reducing power and concentration of the zanthoxylum oil is linear correlation.
出处
《中国调味品》
CAS
北大核心
2010年第7期48-51,59,共5页
China Condiment
关键词
花椒油
自由基
抗氧化
还原力
测定
zanthoxylum oil
free radicals
anti-oxidation
reducing power
determination
