中文摘要：

对丁香非挥发性成分的抗氧化活性及采用酸水解处理对丁香有效部位——乙酸乙酯部位抗氧化活性的影响进行了研究。结果表明,丁香非挥发性成分各极性部位（乙酸乙酯、正丁醇和水）中,乙酸乙酯部位抗氧化活性（总抗氧化能力、超氧阴离子自由基清除能力、羟自由基清除能力和抑制脂质过氧化能力）最强,为有效部位。相关性分析表明,抗氧化活性与总多酚和总黄酮含量显著相关。薄层色谱表明丁香有效部位主要含有8种成分。有效部位酸水解后可显著提高其总抗氧化能力、羟自由基清除能力和超氧阴离子自由基清除能力。

英文摘要：

The non-volatiles from clove were fractionated by liquid-liquid partition by using ethyl acetate, nbutanol and water, respectively. The antioxidant activity of three different fractions was evaluated by using different antioxidant tests, including total antioxidant activity, superoxide radical, hydroxyl radicals scavenging activities and inhibition of peroxidation of linoleic acid. In the above four assays, ethyl acetate fraction exhibited more antioxidant potency than other fractions and was effective fraction. Correlation analysis indicated that there was a linear relationship between antioxidant activity and the content of phenolic compounds. Through the use of thin-layer chromatography （TLC）, there were eight major constituents in the effective fraction. Furthermore, the effective fraction was found to be more effective by acid hydrolysis in total antioxidant activity, hydroxyl radicals and superoxide radical scavenging activity.