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中文摘要：
使用二苯基苦基肼（1，1-diphenyl-2-picrylhydrazyl，DPPH）方法和脂质过氧化方法检测了桂丁、花椒挥发油的抗氧化活性，通过和阳性对照维生素E和维生素C的比较，发现两种植物挥发油均有不同程度的抗氧化活性，花椒的抗脂质过氧化活性和清除自由基活性均强于桂丁．脂质过氧化和DPPH方法能够灵敏、快速地检测出上述两种植物挥发油的抗氧化活性，且抗脂质过氧化活性强于抗自由基活性．
英文摘要：
The antioxidant activity of the oils of Z. bungeanum Maxim and Fructus Cinnamomi was evaluated using lipid peroxidation and 1,1-diphenyl-2-picrylhydrazyl（DPPH）photometric assay. The experimental results indicated that the 2 essential oils showed antioxidant activity and free radical scavenging capacity. The antioxidant activity and free radical scavenging capacity of Z. bungeanum Maxim was stronger than that of Fructus Cinnamomi. The antioxidant activity of essential oil was detected sensitively and rapidly by DPPH and lipid peroxidantion. At last, we found the antioxidative capacity of essential oil was stronger than its free radical scavenging capacity by comparing lipid peroxidation with DPPH.
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