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目的研究孜然果实发育过程中抗氧化活性的变化。方法采用DPPH清除能力和铁氰化钾还原能力测定法,对盛花期、初果期、绿果期,盛果期、果熟期、落果期孜然果实水提取物和70%乙醇提取物进行体外抗氧化能力测定。结果随着发育程度的不同,孜然果实的抗氧化活性差异显著(P<0.05)。对DPPH自由基清除能力最强的为盛花期孜然70%乙醇提取物(IC50值0.107mg·ml-1),阳性对照Vc(IC50值0.017mg·ml-1)为其6.3倍。对于总还原力,两种溶剂提取液均为盛花期孜然果实的铁氰化钾还原能力最强,且70%乙醇提取物强于水提取物。结论孜然果实在不同发育过程中均有较好的抗氧化活性,其中盛花期孜然果实抗氧化活性最强。
Objective To study the changes of antioxidant activity in the process of cumin fruit development. Methods DPPH scavenging ability and potassium ferricyanide reducing ability assay were used to determine the water extract and 70% ethanol extract of cumin fruit at full flowering, early fruit, green fruit, full fruit, fruit ripening and fruit drop. In vitro antioxidant capacity determination. Results With the different degree of development, the antioxidant activity of cumin fruits was significantly different (P <0.05). The DPPH free radical scavenging capacity of the flowering cumin 70% ethanol extract (IC50 value 0.107mg · ml-1), positive control Vc (IC50 value of 0.017mg · ml-1) was 6.3 times. For the total reducing power, the two solvent extracts were full bloom flowering cumin the most ferricyanide reducing power, and 70% ethanol extract stronger than water extract. Conclusion Cuminum fruits had good antioxidant activity in different developmental stages, of which cumin fruits had the strongest antioxidant activity in full bloom.