牛至油、香芹酚、柠檬醛和肉桂醛的抗氧化性能研究

采用DPPH（1,1-二苯基-2-三硝基苯肼）法、BCB（β-胡萝卜素漂白）法和TBARS（硫代巴比妥酸）法对牛至油、香芹酚、柠檬醛和肉桂醛的抗氧化性能进行研究。结果表明,BHT、牛至油、香芹酚、柠檬醛和肉桂醛的DPPH自由基清除反应速度很快,清除能力随其浓度升高而显著增强,并逐渐趋于稳定,其IC50分别为1.2、4.3、3.7、7.2、3.1g/L;采用BCB法测定抗氧化性能时,BHT、牛至油、香芹酚和肉桂醛均表现出优良的抗氧化性能,并且随着浓度的增大,抗氧化性能增强,其IC50分别为0.1、2.2、3.4、1.9g/L;采用TBARS法测定抗氧化性能时,BHT、牛至油、香芹酚、柠檬醛和肉桂醛也表现出较好的抗氧化性能,并且其抗氧化指数随其浓度的增加而提高。由此可知,牛至油、香芹酚和肉桂醛可以作为天然抗氧化剂应用于食品加工中。 

Antioxidant activities of oregano oil ,carvacrol ,citral and cinnamaldehyde

DPPH, BCB and TBARS methods were separately used to determine antioxidant activities of oregano oil, carvacrol, citral and cinnamaldehyde .Results indicated that BHT, oregano oil, carvacrol, citral and cinnamaldehyde have quick DPPH free radical scavenging reaction speeds.And scavenging ability significantly enhanced with its concentration increased, and gradually stabilized.The IC50 were 1.2, 4.3, 3.7, 7.2, 3.1g/L.When antioxidant activity was determined by BCB method, BHT, oregano oil, carvacrol and cinnamaldehyde exhibit excellent oxidation resistance, and the antioxidant performance enhanced with the increase of concentration.The IC50 were 0.1, 2.2, 3.4, 1.9g/L.When antioxidant activity was determined by TBARS method, BHT, oregano oil, carvacrol, citral and cinnamaldehyde showed better antioxidant properties, and the antioxidant index increased along with the concentration increased.This study showed that oregano oil, carvacrol and cinnamaldehyde could be used as natural antioxidants in food processing.