摘要
研究以新疆孜然(Cuminum cyminum L.)为试材,用滤纸扩散法、试管二倍稀释法、DPPH自由基清除法、总还原力测定方法来研究孜然不同部位(根、茎、叶、花、果实)的抑菌活性与抗氧化活性。结果表明,在抑菌活性中,孜然叶对细菌的抑制作用效果强,孜然果实对真菌的抑制作用效果强;在抗氧化活性中,其抗氧化能力依次为花>果实>叶>根>茎。研究得到结论一方面是对孜然合理利用进一步了解,另一方面对食品天然抗氧化剂提供理论依据。
Through methods of filter paper diffusion and tube double dilution, assay of 2,2-diphenyl-1-picrylhydra-zyl（DPPH） free radical scavenging, measurement of total reducing power, the antimicrobial and antioxidant activities of the crude ethanolic extracts from Xinjiang Cuminum cyminum L.（Cumin） root, stem, leaf, flower and fruit were investigated. For the general antimicrobial activity, the Cumin leaf showed the strongest inhibition effect, while for fungal inhibition, Cumin fruit was the best. For antioxidant activity, the ranking of antioxidant capacity of different parts was： flowerfruitleafrootstem. Based on our results, the reasonable utilization of cumin was discussed. The data in the present study should provide a further understanding on the medicinal value of Cumin and the theoretical basis for the preservation of natural food.
作者
张婷
黄罗东
马玉凤
索菲娅
ZHANG Ting1, HUANG Luo-dong2, MA Yu-feng1, SUO Fei-ya1(1 .College of Life Science and Technology, Xinjiang University, Urumchi 830046; 2.Research Center for Hydrobiology, Jinan University, Guangzhou 51000)
出处
《食品科技》
CAS
北大核心
2018年第5期254-259,共6页
Food Science and Technology
基金
国家自然科学基金项目(31160073)
关键词
新疆孜然
不同部位
抑菌活性
抗氧化活性
Xinjiang Cuminum cyminum L.
different parts
antimicrobial activity
antioxidant activity
作者简介
张婷（1993-），女，硕士研究生，研究方向为药用植物资源。;通讯作者
