摘要
黑胡椒精油(BPEO)和白胡椒精油(WPEO)的抗氧化活性的测定是基于总体抗氧化能力、清除超氧阴离子自由基能力、清除羟基自由基能力、铁离子还原能力、抗亚油酸脂质过氧化能力五个方面,并与其他的合成抗氧化剂如BHT,PG,Vc做比较。实验结果表明,在一定浓度范围内,黑、白胡椒精油清除超氧阴离子自由基的能力强于BHT、PG和VC;被测样品的羟自由基清除率BHT>BPEO>WPEO>PG>Vc;精油能有效抑制亚油酸的过氧化反应。实验表明黑、白胡椒精油都具有良好的抗氧化效果,且黑胡椒精油强于白胡椒精油。
The antioxidant activities of black and white pepper（Piper nigrum L. ）essential oils（BPEO and WPEO）were evaluated based on phosphomolybdenum complex, superoxide anion and hydroxyl radical scavenging activities, reducing power and inhibition of lipid peroxidation in linoleic acid. The various antioxidant activities were compared to synthetic antioxidants such as butylated hydroxytoluene, propyl gallate and ascorbic acid. The results revealed that the activities of scavenging superoxide radicals of BPEO and WPEO were concentration dependent and were higher than that of BHT, PG and Vc. The order of hydroxyl radical scavenging activity of the samples tested are BHT 〉BPEO〉WPEO〉 PG 〉 Vc. Furthermore, the linoleic acid peroxidation was suppressed significantly by the addition of the essential oils. These results clearly demonstrated that BPEO and WPEO possess a marked antioxidant activity, and BPEO was better than WPEO.
出处
《中国调味品》
CAS
北大核心
2009年第5期50-53,58,共5页
China Condiment
关键词
黑胡椒精油
白胡椒精油
抗氧化性能
清除自由基
Black pepper （Piper nigrum L. ）essential oil （BPEO）
white pepper essential oil（WPEO）
antioxidant activity
scavenging free radicals
