孜然精油的提取及其清除DPPH自由基能力研究

在光、热以及氧气存在下,物质化学键断裂,生成高反应活性的自由基或者过氧化物,导致食品变质,商品变性,质量下降。为了保证食品质量与安全,保证产品不变质,添加抗氧化剂是常用的方法。随着人们环保意识的提高,越来越倾向于用天然抗氧化剂取代合成抗氧化剂。当使用天然抗氧化剂,

Abstraction of essential oil from cumin and scavenging capacity against the DPPH radical

The essential oil is obtained from Cumin by steam distillation extraction method in 2.6% yield,then the oil is analyzed by GC-MS.A total of 28 constituents are detected,in which 26 compounds that account for 99.801% of the total are identified.The most abundant compound is Cuminal which is present to 39.511%.2-Caren-10-al(17.707% of the total essential oil) and 3-Caren-10-al(17.542% of the total essential oil) are the next.The scavenging capacity of essential oils is studied against the DPPH(1,1-Diphenyl-2-picrylhydrazyl) radical,the results indicat that the scavenging rate of the essential oil is 93.50%.The scavenging rate of the methyl alcohol extract from the residue is 89.70~89.9%,ethanol extract is 86.5~86.9%,acetone extract is 69.3~69.5%.