CAJ | 학술논문

采用羟自由基（·0H）体系检测，并研究孜然（Fructus Foenicli）种子中提取物质的抗氧化性。结果表明：以乙醇提取物具有较强的抗氧化活性。乙醇提取物的抗氧化活性与维生素C相当。但与VC相比，乙醇提取物具有较强的耐热性，在25-95℃处理30min，随着温度的升高，VC的抗氧化性降低程度明显加快，而孜然乙醇提取物的活性降低程度不明显。
채용간자유기（·0H）체계검측，병연구자연（Fructus Foenicli）충자중제취물질적항양화성。결과표명：이을순제취물구유교강적항양화활성。을순제취물적항양화활성여유생소C상당。단여VC상비，을순제취물구유교강적내열성，재25-95℃처리30min，수착온도적승고，VC적항양화성강저정도명현가쾌，이자연을순제취물적활성강저정도불명현。
Cumin seed ethanol extracts can delay the automatic oxidation process, grease and concentration increases, antioxidation enhancement. Cumin seed extract, vitamin C, flavonoids were cleared of hydroxyl radicals ability, and the ability to remove flavonoids, vitamin C, and Cumin seed ethanol extracts of also have certain ability to remove. The existing research reports that vitamin C, flavonoids are excellent antioxidant, and the experimental results, the fennel seed extract certain oxidation resistance, and free radicals. This shows that fennel seed extract contains vitamin C, flavonoids.