复配香辛料五香粉及其各组分的抗氧化活性研究Study on the Antioxidant Activity of Chinese Five-Spice Powder and Its Ingredients
吴月德,吴俊斌,罗海娟,刘小倩,朱芹
摘要(Abstract)：
目前,香辛料的抗氧化活性及其在食品中的应用已成为天然抗氧化剂研究的热点。但研究往往局限于单个的香辛料,对以混合物的形式存在的食品复配香辛料的研究并不多。文章对中国传统的五香粉及其五种组分(砂仁、丁香、豆蔻、肉桂、山奈)的乙醇提取物的抗氧化性进行了研究。测定了它们的多酚含量(福林酚法)和抗氧化活性(ABTS法、FRAP法和β-胡萝卜素漂白法)。并在鱼油氧化体系中测定这几种香辛料对TBARS值的影响,实验结果表明:五香粉是一种良好的抗氧化剂。在真实的食品氧化体系中,其各组分的抗氧化性可能具有协同作用。
关键词(KeyWords)： 五香粉;香辛料;抗氧化;协同性
基金项目(Foundation): 杭州市科技局社会发展科研攻关项目计划(20120433B03);; 浙江省自然科学基金(LQ13C200007);; 浙江省教育厅科研项目(Y201226069)
作者(Author): 吴月德,吴俊斌,罗海娟,刘小倩,朱芹
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