CAJ | 학술논문

目前，香辛料的抗氧化活性及其在食品中的应用已成为天然抗氧化剂研究的热点。但研究往往局限于单个的香辛料，对以混合物的形式存在的食品复配香辛料的研究并不多。文章对中国传统的五香粉及其五种组分(砂仁、丁香、豆蔻、肉桂、山奈)的乙醇提取物的抗氧化性进行了研究。测定了它们的多酚含量(福林酚法)和抗氧化活性(ABTS 法、FRAP 法和β-胡萝卜素漂白法)。并在鱼油氧化体系中测定这几种香辛料对 TBARS 值的影响，实验结果表明：五香粉是一种良好的抗氧化剂。在真实的食品氧化体系中，其各组分的抗氧化性可能具有协同作用。
목전，향신료적항양화활성급기재식품중적응용이성위천연항양화제연구적열점。단연구왕왕국한우단개적향신료，대이혼합물적형식존재적식품복배향신료적연구병불다。문장대중국전통적오향분급기오충조분(사인、정향、두구、육계、산내)적을순제취물적항양화성진행료연구。측정료타문적다분함량(복림분법)화항양화활성(ABTS 법、FRAP 법화β-호라복소표백법)。병재어유양화체계중측정저궤충향신료대 TBARS 치적영향，실험결과표명：오향분시일충량호적항양화제。재진실적식품양화체계중，기각조분적항양화성가능구유협동작용。
Currently,the antioxidant activity of spices and their application in food have become the research hotspots of natural antioxidants,but modern studies are often limited to individual spice,the research on food compound spices existed by the type of mixture is less.In this study,Chinese traditional five-spice powder and its five ingredients such as amomum,clovers,cardamom,cinnamon, kaempferol,and the antioxidant activity of their ethanol extracts are examined.The polyphenol content is detected by Folin-phenol method and the antioxidant activity is detected by ABTS assay, FRAP assay and β-carotene bleaching assay.The fish oil oxidation system is also used to test the inhibitory effects of spices on formation of malondialdehyde (MDA)by thiobarbituric acid assay.The results indicate that Chinese five-spice powder is excellent antioxidant and the antioxidant activity of each component might have synergistic effect in real food model.