冯雪,姜子涛,李荣,王晓文

• 1:天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室

摘要(Abstract)：

文章研究了众香子精油的总体抗氧化能力、清除超氧阴离子自由基能力、清除羟基自由基能力,并与合成抗氧化剂没食子酸丙酯(PG)进行了比较。实验结果表明,在一定浓度范围内,众香子精油清除超氧阴离子自由基的能力和清除羟基自由基的能力均强于PG。从而说明众香子精油具有良好的抗氧化效果。

关键词(KeyWords)： 众香子精油;抗氧化性能;清除自由基;没食子酸丙酯(PG);能力

Abstract:

Keywords:

基金项目(Foundation): 天津市高校科技发展基金资助项目

作者(Author): 冯雪,姜子涛,李荣,王晓文

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