市售香辛料油树脂的抗氧化性能研究

以生姜、黑胡椒、八角茴香三种常见香辛料油树脂为研究对象,研究其对二苯代苦味酰基自由基、羟自由基的清除能力以及对大豆油的抗氧化保护作用。实验表明,三种油树脂均具有一定的自由基清除能力且清除率随着浓度的增加而增强,但是清除率低于传统抗氧化剂BHT和TBHQ。此外,这三种油树脂对大豆油也均具有明显的抗氧化保护作用,其抗氧化效果在加速氧化前4d,添加量为油样质量的0.20%时效果最好。 

Study on anti-oxidant activity of commercially available spices oleoresins

Three kinds of common spice oleoresins, such as ginger, black pepper and star anise, had been selected as the study object. It was researched that the capability of clearing DPPH· and ·OH, and their capability of protective effect on soybean oil. It was showed that three spice oleoresins all had free radical elimination ability which was lower than that of traditional antioxidants such as BHT and TBHQ, and the clearance rate was enhanced gradually with increasing concentrations. In addition, these three spice oleoresins all had obvious antioxidant effect on soybean oil. Its antioxidant effect was best when the addition of oleoresin was 0.20% in the previous four days.