【摘要】 对4种调味料（生姜、大蒜、丁香、茴香）超临界提取的精油进行GC-MS成分分析,比较其体外抗氧化活性,通过对1,1–二苯基–2–三硝基苯肼自由基（DPPH·）、超氧阴离子（·O₂^-）和羟基（·OH）自由基清除能力评价精油的抗氧化活性.结果显示:4种调味料超临界精油具有良好的抗氧化活性,对DPPH·、·O₂^-、·OH具有较好的清除能力.采用琼脂扩散法研究精油对供试菌种的抑制作用,4种调味料超临界提取精油对测试菌种都表现出不同程度的抑制作用,说明精油具有良好的抑菌活性.更多还原

【Abstract】 The constituents and antioxidant and antimicrobial activities of essential oil from ginger,garlic,clove and fennel were studied.Evaluation of the antioxidant effects of these essential oils was focused primarily on scavenging of 2,2-Diphenyl-1-picril hydrazyl radical（DPPH·）,superoxide negative ion radical（·O₂^-）and hydroxyl radical（·OH）.The results showed the essential oils had the antioxidant activities of eliminating DPPH·,·O₂^- and OH·.These essential oils also showed different degrees of inhibition on the test strains,indicating that the essential oils had good antimicrobial activities.更多还原