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題名:化妝品常用二十八種精油之總酚含量測定、清除DPPH自由基能力、總抗氧化能力及主要精油化學成分分析之研究
書刊名:弘光學報
作者:陳佳惠 引用關係黃秋菁陳雅筑王曉芬 引用關係易光輝 引用關係
作者(外文):Chen, Chia-huiHuang, Chiu-chingChen, Ya-juWang, Hsiao-fenYih, Kung-hway
出版日期:2013
卷期:69
頁次:頁1-11
主題關鍵詞:總酚含量測定清除DPPH自由基能力總抗氧化能力半數有效抑制濃度冬季香薄荷精油Total phenolic contentTPCDPPH free radical scavenging assayDFRSTrolox equivalent antioxidant capacityTEACEC50SavorySatureja montana
原始連結:連回原系統網址new window
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  • 點閱點閱:34
期刊論文
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5.Ishiwatari, S.、Suzuki, T.、Hitomi, T.、Yoshino, T.、Matsukuma, S.、Tsuji, T.(2007)。Effects of methyl paraben on skin keratinocytes。J Appl Toxicol,27,1-9。  new window
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7.Komori, T.、Matsumoto, T.、Motomura, E.、Shiroyama, T.(2006)。The sleep-enhancing effect of valerian inhalation and sleepshortening effect of lemon inhalation。Chem. Senses,31,731-737。  new window
8.Loizzo, M. R.、Menichini, F.、Conforti, F.、Tundis, R.、Bonesi, M.、Saab, A. M.、Frega, N. G.(2009)。Chemical analysis, antioxidant, antiinflammatory and anticholinesterase activities of Origanum ehrenbergii Boiss and Origanum syriacum L. essential oils。Food Chem,117,174-180。  new window
9.林佳雯、余佳紋、巫松泉、易光輝(20091000)。DPPH Free-Radical Scavenging Activity, Total Phenolic Contents and Chemical Composition Analysis of Forty-Two Kinds of Essential Oils。Journal of Food and Drug Analysis,17(5),386-395+399。  new window
10.Proestos, C.、Boziaris, I. S.、Nychas, G. J. E.、Komaitis, M.(2006)。Analysis of flavonoids and phenolic acids in Greek aromatic plants: Investigation of their antioxidant capacity and antimicrobial activity。Food Chem,95,664-671。  new window
11.Pinnell, S. R.(2003)。Cutaneous photodamage, oxidative stress, and topical antioxidant protection。J. Am. Acad. Dermatol,48,1-19。  new window
12.Shaw, D.、Annett, J. M.、Doherty, B.、Leslie, J. C.(2007)。Anxiolytic effects of lavender oil inhalation on open-field behaviour in rats。Phytomedicine,14,613-620。  new window
13.Singh, H. P.、Kaur, S.、Mittal, S.、Batish, D. R.、Kohli, R. K.(2010)。In vitro screening of essential oil from young and mature leaves of Artemisia scoparia compared to its major constituents for free radical scavenging activity。Food Chem. Toxicol,48,1040-1044。  new window
14.Tanida, M.、Niijima, A.、Shen, J.、Nakamura, T.、Nagai, K.(2005)。Olfactory stimulation with scent of essential oil of grapefruit affects autonomic neurotransmission and blood pressure。Brain Res,1058,44-55。  new window
15.Tognolini, M.、Ballabeni, V.、Bertoni, S.、Bruni, R.、Impicciatore, M.、Barocelli, E.(2007)。Protective effect of Foeniculum vulgare essential oil and anethole in an experimental model of thrombosis。Pharmacol Res,56,254-260。  new window
16.Williams, G. M.、Iatropoulos, M. J.、Whysner, J.(1999)。Safety assessment of butylated hydroxyanisole and butylated hydroxytoluene as antioxidant food additives。Food Chem. Toxicol,37(9/10),1027-1038。  new window
17.王曉芬、易光輝、黃克鋒(20100200)。Comparative Study of the Antioxidant Activity of Forty-five Commonly Used Essential Oils and their Potential Active Components。Journal of Food and Drug Analysis,18(1),24-33+65。  new window
18.Kujala, T. S.、Loponen, J. M.、Klika, K. D.、Pihlaja, K.(2000)。Phenolics and Betacyanins in Red Beetroot (Beta vulgaris) Root: Distribution and Effect of Cold Storage on the Content of Total Phenolics and Three Individual Compounds。Journal of Agricultural and Food Chemistry,48(11),5338-5342。  new window
19.Erkan, N.、Ayranci, G.、Ayranci, E.(2008)。Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol。Food Chemistry,110,76-82。  new window
 
 
 
 
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