不同品种生姜的抗氧化及抗炎症活性  

Antioxidant and anti-inflammatory activity of different gingers

作　　者：刘步云[1] 王永丽[1] 张健[1] 高增明[1] 李大鹏[1] 唐晓珍[1] 李锋[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品与发酵工业》2015年第11期81-86,共6页Food and Fermentation Industries

基　　金：国家自然科学基金(No.31201417);中国博士后科学基金(No.2013M540561);"十二五"农村领域国家科技计划课题子课题(No.2012BAD33B07-2);山东省自然科学基金(No.ZR2014CM035)资助

摘　　要：研究了全国不同地区32种生姜提取物的体外抗氧化能力及其总酚和黄酮含量,并采用LPS诱导的鼠巨噬细胞RAW264.7炎症模型评价了其抗炎作用。结果表明:永康黄姜和云南黄姜具有最强的清除DPPH·(IC50=0.79 mg/m L,0.99 mg/m L)和ABTS+·能力(IC50=0.63 mg/m L,0.64 mg/m L),对·OH的清除作用较弱。Pearson相关性分析表明,总酚含量与DPPH·和ABTS+·清除能力极显著正相关(P<0.01),相关系数分别为0.714和0.666,与·OH清除能力不相关。抗炎症活性最强的为莱芜小姜(37.56μg/m L)、安丘大姜(40.69μg/m L)、云南黄姜(42.80μg/m L)和永康黄姜(48.14μg/m L)。In vitro antioxidant activity, total phenolic and flavonoids contents of thirty-two ginger extracts were in- vestigated. Meanwhile, their anti-inflammatory effect were evaluated in lipopolysaccharide-stimulated routine RAW264.7 macrophage cells. Results showed that YKHJ and YNHJ had the strongest scavenging abilities toward DP- PH （ICs0 =0.79 mg/mL, 0.99 mg/mL, respectively）, and ABTS＋·radicals （ICs0 =0.63 mg/mL, 0.64 mg/mL, respectively）. Pearson analysis indicated that total phenolic content was significantly positively correlated with DP- PH ＇ and ABTS＋· scavenging activity （P 〈 0.01 ） , with the correlation coefficient being 0. 714 and 0. 666, respec- tively. Among all samples, the stronger anti-inflammatory activities were observed for LWXJ （37.56 μg/mL） , AQDJ （40.69 μg/mL）, YNHJ （42.80 μg/mL） and YKHJ （48. 14 μg/mL）.

关 键 词：生姜 抗氧化 抗炎症 多酚 黄酮 

分 类 号：TS201.4[轻工技术与工程—食品科学]