肉豆蔻粉末依序以正己烷、乙酸乙酯及甲醇萃取、過濾、濃縮後檢測其抗氧化性， 選擇量多且抗氧化性佳之乙酸乙酯萃取物先後以液相管柱層析、薄層層析及氣相層析質譜法 進行抗氧化成分分離、純化及構造鑑定，結果顯示肉豆蔻乙酸乙酯萃取物之主要抗氧化成分 為丁香酚（eugenol）及其衍生物，其抗氧化性接近丁基甲氧苯（BHA）。 The ground powder of kernel of Myristica fragrans H. was extracted with n-hexane, ethyl acetate and methanol succesively. The antioxidative activity of the extracts was determined by the ferric thiocyanate method. The antioxidative components of the ethyl acetate extract which exhibited stroger activity than that of α-tocopherol were separated, isolated and identified by the various chromatographies and GC-MS. The results showed that eugenol and its derivatives were the main antioxidative components of the ethyl acetate extract of kernel of M. fragrans.
