植物精油气相清除DPPH自由基的研究.pdf

史国食晶添加剂试验研
植物精油气相清除DPPH自由基的研究
吴克刚”,黄洁虹,柴向华,陈家玉,赵欣欣
(广东エ业大学轻工化工学院食品科学与工程系,广州510006
摘要采用分光光度法研究了12种植物精油在气相状态下清除DPPH自由基的能力。实验结果显示丁
香精油、肉桂精油、茶树油和甘牛至油清除自由基的效果较好,其中丁香精油最好,其次是肉桂精油延长
反应时间、升高反应温度、提高空间精油浓度能有效促进精油对自由基的清除效果。植物精油中的抗自由基
活性成分是其清除自由基的关鍵,高抗自由基活性成分含量越高,其清除自由基的效果也越好冫活性成分的
挥发性是影响精油气相清除自由基效果的另一个重要因素,高挥发性可使空精油浓度较高,精油气相清除
自由基的效率也就提高
关键词:植物精油气相;自由基:DPPH
中图分类号:S202.1文献标识码:A文章编号:1006-2513(2012)03-0110-04
Studies on scavenging DPPH free radicals by
plant essence oil in gas phase
WU Ke-gang HUANG J ie hong, CHALI Xiang-hua, CHEN ia-yu, ZHAO Xin-xin
Department of Food Scienceand Engineering. Faculty of Chemical Engineering
and light Industry, Guangdong University of Technology, Guangzhou 510006)
Abstract The: capacity of scavenging DPPH rec radieals of Iwelmckinds ofe se ne oil in gas phasewas studied with
spectrophotometry. Results indicatedthat clove essential oil, cinnamon csscncc oil, tca tree oiland marjoram oilwcrc
beller lhan olhcrs. Clove csscnlial oil was lhe: besl, ollowed by cinnamon essene oil. Prolonging reactio
temperatureand increasing concentration of essence oil could enhance the scavenging effect of free radicals, Anti-free
radical active ingredient in essence oil played an important role, the free radicals scavengingrate increased with the con-
Icnl el c: fleel
Lhc
)lal lily of anli- frec radical
lificanl fac: lor
influencing essence oil in gas phaseon scavenging free radicals. Liquid essence oil volatilized to add essence oil in gas
phase, as the result, the efficiency of scavenging free radicals improved
Key words: plant essential oil, gas phase: free radieal, DPPH
自由基作为一类含有未成对电子的物质被认发生光解反应,产生自由基,可能造成光化学烟
为可以和生物分子反应而造成细胞损伤和凋雾等危害?;电离辐射环境空气中的物质会被电
亡,自由基可能导致食品变质、引发机体多离形成稳定性自由基,附着于飘尘上,较长时间
种疾病的。有研究资料表明,空气中某些物质能浮游在空气中,对脐血淋巴细胞DNA具有损伤效
吸收波长在290~700mm范围内光波,被激发后应:在塑料的注塑、挤压、缝焊和切割等工艺
收稿日期2013-02-26
通讯作者
基金项目:粤港关键领域重点突破项目(20094020700050,广东省部产学研合作专项资金(2012A09030000,2012BO91100477)
作者简介:吴克刚(1969-),男,教授,硕士生导师,从事食品化学研究。
7/0
2013年第3期
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