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迷迭香的研究及其应用——抗氧化剂 总被引:12,自引:0,他引:12
迷迭香植物于1981年由中国科学院植物研究所北京植物园引入我国。经过多项载培试验,有效成分 分析(鼠尾草酚、迷迭香酚、迷迭香双醛、乌孛酸和黄酮等),新工艺,抗氧化效能及应用试验等,取得引种驯化的 成功,得到精油和天然抗氧化剂两种产品。并在我国推广生产。 相似文献
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迷迭香天然抗氧化剂的研究及其应用 总被引:2,自引:0,他引:2
以迷迭香为原料提取的天然抗氧化成份,具有许多优良的功能特性。该文简述了迷迭香的有效成分、特点,及其提取工艺,详述了其功能成分在食品、医药、保健品、化妆品领域的应用和前景。 相似文献
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迷迭香天然高效抗氧化剂的研究及其应用 总被引:3,自引:0,他引:3
迷送香(RosmannusoffianalisL.)是一种历史悠久的香料植物,又是近十多年来举世公认的具有高效天然抗氧化效能的植物。J.R.Chipault、张驷祥、李延华、王文中(1952~1985)等人研究了32种香料植物的抗氧化有效成分及其抗氧化效能,认为迷迭香具有高效无毒抗氧化的作用。王文中、王夺元、孙法春、王颖、常静(1986~1997)等人对迷送香深人研究了不同环境条件、不同的发育阶段的抗氧化效能变化,抗氧化有效成分分析、分离、提取工艺和应用等多项试验,证明由于含有多种抗氧化有效成分以及多种抗氧化机理,导致迷迭香具有高效和广泛的… 相似文献
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天然抗氧化剂迷迭香的研究进展及其应用前景 总被引:11,自引:0,他引:11
迷迭香具有显著的抗氧化、抗肿瘤、抗艾滋病毒及其它多种抗微生物活性的作用。本文综述了迷迭香的化学成分、功能及其作用机理,并对其在(运动)保健饮料、保健品、日化、医药卫生等方面的开发和利用进行了展望。 相似文献
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天然抗氧化剂迷迭香在动物性食品中的应用 总被引:2,自引:3,他引:2
迷迭香提取物具有良好的抗氧化性能,是一种天然抗氧化剂。本文综述了迷迭香提取物的抗氧化功能及其作用机理,详细介绍了迷迭香在动物性食品中的应用,并对其前景进行了展望。 相似文献
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Renê O. Couto Edemilson C. ConceiçãoLuíza T. Chaul Ezequiane M.S. OliveiraFrederico S. Martins Maria Teresa F. BaraKênnia R. Rezende Suzana F. AlvesJosé R. Paula 《Food chemistry》2012,131(1):99-105
In this work, spray-dried rosemary extracts were obtained. A 33 Box-Behnken design was followed to evaluate the influence of drying conditions on the contents of chemical markers and “in vitro” antioxidant activity of the powder. Although the dry products lost some of their polyphenols, they still had antioxidant activities (IC50) ranging from 17.6 to 24.8 μg · mL−1. Analysis of variance proved that studied factors and some of their interactions significantly affected most of the quality indicators. The best combination of conditions to use for obtaining dry rosemary extracts with adequate physicochemical and functional properties involves an extract feed rate of 6 mL · min−1, a drying air inlet temperature of 140 °C and a spray nozzle air flow rate of 50 L · min−1. 相似文献
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迷迭香原料采用水蒸气蒸馏法提取迷迭香精油后,残渣经干燥、粉碎,采用超临界二氧化碳提取残渣中抗氧化剂的有效成分,并以鼠尾草酸、鼠尾草酚含量作为衡量工艺的主要指标,以产品的物性和得率作为衡量工艺参数的优劣.采用L9 (33)正交实验考察压力、温度、萃取时间对产品得率等因素的影响;在正交基础上通过单因素分析水携带剂对成品物性、得率以及有效成分的影响.通过正交实验发现:当压力为40MPa、温度80℃、萃取时间2.5h可以达到较好的得率和有效成分含量,但产品为膏状类,不利于工业化生产;通过单因素实验发现:当压力为40MPa、温度80℃、水携带剂含量20%、萃取时间2.5h,产品总得率达到7.2%,鼠尾草酸含量达到32%,鼠尾草酚含量达到8.1%,产品呈粉末状、气味淡,有利于工业化生产和应用. 相似文献
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Sgherri C Pinzino C Navari-Izzo F Izzo R 《Journal of the science of food and agriculture》2011,91(6):1128-1134
BACKGROUND: The present research analyses the contribution of some lipid antioxidants to the antioxidant activity of lipophilic extracts from basil by an electron paramagnetic resonance (EPR) study using the stable free radical 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH). DPPH assay is considered an easy and accurate method with regard to measuring the antioxidant activity of plant extracts and EPR has already been employed to determine antioxidant activities of lipophilic plant extracts. RESULTS: Lipid extracts were obtained from basil grown hydroponically for 20 or 35 days from sowing and in soil for 35 days from sowing. Fast and slow rate constants were distinguishable in the decay kinetics of DPPH mixture added with lipid extract. Antioxidants with kinetics characterized by a fast decay rate were tocopherols and chlorophylls, whereas those characterized by a slow decay rate were carotenoids, among which were β‐carotene, lutein, β‐apo‐8′‐carotenal and zeaxanthin. The 20‐day hydroponically grown sample, which showed higher contents of tocopherol, chlorophyll and carotenoid molecules, was the sample endowed with the higher content of fast lipophilic antioxidants (FLA) and slow lipophilic antioxidants (SLA). CONCLUSION: The three samples showed different compositions of FLA and SLA, giving rise to different decay kinetics. Despite the differences, in all samples tocopherol contributed about 0.3% to the bulk of FLA, whereas the figure for chlorophyll was about 40%, evidencing the relevant but little‐studied role of chlorophyll as an antioxidant. Copyright © 2011 Society of Chemical Industry 相似文献
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Joseph GS Jayaprakasha GK Selvi AT Jena BS Sakariah KK 《International journal of food microbiology》2005,101(2):153-160
The effect of hexane and chloroform extracts from the fruit rinds of Garcinia cowa and Garcinia pedunculata on the growth and aflatoxin production in Aspergillus flavus was studied using peanut powder as a model food system. The growth of A. flavus was completely inhibited by the hexane and chloroform extracts from G. cowa and chloroform extract from G. pedunculata at 3000 ppm concentration, which was considered as the minimum inhibitory concentration (MIC). The MIC for the hexane extract of G. pedunculata was at 4000 ppm. Both the extracts from G. cowa inhibited aflatoxin B1 production upto 100% at a lower concentration of 2000 ppm. It was observed that, at lower concentration of the extracts from G. cowa and G. pedunculata, the degree of inhibition of aflatoxin production was much higher than the inhibition of fungal growth. The hexane and chloroform extracts from G. cowa and G. pedunculata were also studied for their antioxidant capacity by the formation of phosphomolybdenum complex at 100 ppm concentration and reducing power by potassium ferricyanide reduction method at various concentrations. Hexane and chloroform extracts from G. cowa showed higher antioxidant capacity than G. pedunculata extracts. Similarly, both the extracts from G. cowa showed higher reducing power than the extracts from G. pedunculata. The antiaflatoxigenic activities of the extracts from G. cowa and G. pedunculata may be due to their effective antioxidative properties, which could suppress the biosynthesis of aflatoxin. 相似文献
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The antioxidant properties of alcoholic extracts from the leaves, berries and flowers of Sambucus nigra L. are estimated by means of DPPH and β-carotene/linoleic acid methods, and considered in relation to the extraction temperature (in the range 20-200 °C) and to the level of flavonoids most representative for this plant. The extracts of S. nigra act as antioxidants neutralizing the activities of free radicals and inhibiting the co-oxidation reactions of linoleic acid and β-carotene. There is no direct correlation between the level of flavonoids in the extracts and their antioxidant activity. The data presented show that the extraction temperature strongly influences the antioxidant properties of the extracts, especially in the case of leaves. 相似文献
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《Food chemistry》2001,73(1):73-84
The phenolic component of freeze-dried olive fruit was fractionated by high-performance liquid chromatography using ultraviolet, atmospheric pressure chemical ionisation (APCI) and electrospray ionisation (ESI) detection. The fractions together with several standards were tested for antioxidant activity in an aqueous and a lipid system. The negative ion mode of APCI and ESI showed less fragmentation than positive ion mode. The latter was generally more useful in obtaining fragmentation data and hence structural information. Some olive phenolics notably tyrosol exhibited a low ionisation efficiency in both APCI and ESI. There was no simple relationship between antioxidant activity and chemical structure. The ranking of antioxidant activity was strongly dependent on both the test system and on the substrate demonstrating the need to examine activity in both aqueous and lipid systems. Significant antioxidant activity was seen in most olive fractions and this was related to phenolic content. The kinetics of the oxidation process are complex and suggest that multiple pathways may be involved at different antioxidant concentrations. 相似文献