新疆师范大学学报:自然科学版
新疆師範大學學報:自然科學版
신강사범대학학보:자연과학판
Journal of Xinjiang Normal University(Natural Sciences Edition)
2012年
4期
19-23
,共5页
古力伯斯坦·艾达尔%库里松·哈衣尔别克
古力伯斯坦·艾達爾%庫裏鬆·哈衣爾彆剋
고력백사탄·애체이%고리송·합의이별극
孜然%抗氧化剂%热稳定性
孜然%抗氧化劑%熱穩定性
자연%항양화제%열은정성
Cumin%Oxidation resistance%Thermal Stability
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。
採用羥自由基(·0H)體繫檢測,併研究孜然(Fructus Foenicli)種子中提取物質的抗氧化性。結果錶明:以乙醇提取物具有較彊的抗氧化活性。乙醇提取物的抗氧化活性與維生素C相噹。但與VC相比,乙醇提取物具有較彊的耐熱性,在25-95℃處理30min,隨著溫度的升高,VC的抗氧化性降低程度明顯加快,而孜然乙醇提取物的活性降低程度不明顯。
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.