| 香辛料油树脂抗氧化性抗诱变性的实验研究 |
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| 引用本文： | 洪东旭,崔鸿斌,邵丽筠. 香辛料油树脂抗氧化性抗诱变性的实验研究[J]. 中国食品卫生杂志, 1995, 0(3) |
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| 作者姓名： | 洪东旭 崔鸿斌 邵丽筠 |
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| 作者单位： | 长春市第二Ｏ八医院，哈尔滨医科大学公共卫生学院，中华人民共和国长春卫生检疫局 |
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| 摘 要： | 采用索氏提取器萃取１６种香辛料油树脂、用亚油酸通气气泡氧化法测定其抗氧化性。结果表明１６种香辛料均有抗氧化性且有剂量─效应关系，以丁香的抗氧化性最强。用能排除样品抑菌作用的改良Ａｍｅｓ试验、发现丁香、草果、肉豆蔻、小茴香、大茴香、白胡椒的抗诱变作用较强，其中以丁香最强。而砂仁、桂皮、杏仁、红花椒有致突变性，其他样品的这两种性不明显。经统计学处理表明，香辛料的抗氧化性与抗诱变性之间可能有内在的联系。
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| 关 键 词： | 香辛料油树脂，抗氧化剂，抗诱变剂 |
A study on antioxidation effect and antimutagenicity of spice oleoresins/ |
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| HongDongxu Cui Hongbin Shao Lijun et.al. A study on antioxidation effect and antimutagenicity of spice oleoresins/[J]. Chinese Journal of Food Hygiene, 1995, 0(3) |
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| Authors: | HongDongxu Cui Hongbin Shao Lijun et.al |
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| Affiliation: | HongDongxu Cui Hongbin Shao Lijun et.al |
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| Abstract: | pice oleoresins were extracted by Soxhlet extractor and their antioxidationeffect were studied with linoleic acid bubble oxidizing method.Results indicated that their antioxidation presents dose-effect relationship and the antimutagenicityof Lilac,Crevost,Nutmeg,Fennel,Anise and White Pepper are evident,andLilac have the most powerful antimutagenicity. Lour, Bay,Almend andXanthoxylum have mutagenicity.Statistieal analysis showed the possibility thatthere may be a connectionbetween antioxidation and antimutagenicity of thespices.Author's address Hong Dongxu,Nutrition Section of 208 Hospital ChangchunCity,Jilin 130062,PRC |
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| Keywords: | spice oleoresins antioxidant antimutagenicity |
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