敬小波
（广东省食品药品职业技术学校，广东广州510000）

摘要：我国有丰富的香辛料资源，是世界上香辛料主产国和主要出口国，花椒、生姜、丁香为三种常见的香辛料。近来科学研究证明，自由基和人类多种疾病有着密切的关系。该文通过测定三种香辛料提取物总抗氧化活性、DPPH清除率和清除羟自由基能力，对丁香、花椒、生姜提取物抗氧化活性及清除自由基能力进行评价。结果表明：三种香辛料均有良好的抗氧化能力及清除自由基的效果，清除自由基效果花椒优于生姜，生姜强于丁香。
关键词：香辛料；抗氧化活性；清除率

AStudy on Antioxidant Activity and Free Radical Scavenging Capacities of the Extract of Three Spices
JING Xiao-bo

（Guangdong Food and Drug Vocational and Technical School，Guangzhou 510000，China）

Abstract: China is rich in spices resources，which is the world’s major producing countries and the major spice exporting countries. Pepper，ginger and clove are common spices. Recent researches proved that free radicals and human diseases are closely related. In the present study，the total antioxidant activities，hydroxyl radical scavenging activities and scavenging DPPH radical of three spices were determined. The results revealed demonstrated that three spices possess marked antioxidant activities and radical scavenging. Radical scavenging activities of pepper is higher than that of ginger，higher than clove.

Key words: spice；antioxidant activity；scavenging activity

（2019年第22卷第2期）