评估生姜及其不同炮制品中姜辣素和其抗氧化活性  

Quantitative Assessment of Gingerols and the Antioxidant Activity in Ginger and Its Processed Ginger

作　　者：李田叶 刘卫华[1,2] 梁娜[1] 张群[1] 王向红[1,2] 

机构地区：[1]河北农业大学食品科技学院,保定071001 [2]河北省农产品加工工程技术研究中心,保定071001

出　　处：《食品工业》2016年第12期180-183,共4页The Food Industry

基　　金：国家科技支撑项目(NO.2011BAD13B06)

摘　　要：姜具有丰富的食品和药用价值,生姜及其炮制品中主要的生物活性成分是姜辣素,且生物活性作用十分显著,具有广阔的开发前景。试验应用二极管阵列高效液相色谱法对生姜及其不同炮制品中姜辣素物质进行了定性和定量分析,采用逼近理想解排序法(TOPSIS)评估不同姜的炮制品的姜辣素类物质。并通过DPPH、ABTS、羟基自由基的清除活性以及还原力和抑制脂质过氧化的能力五个指标来评估其抗氧化能力。结果表明,TOPSIS分析表明生姜及其不同炮制品中的不同姜辣素的功能评估有所不同。不同炮制品之间姜辣素类物质和抗氧化能力存在差异,相关分析表明,姜辣素是生姜及其不同炮制品中抗氧化活性的主要成分。Ginger has rich food value and medicinal benefits, and gingerols is the main biological active ingredient in ginger and its processed products, which have broad development prospects. High performance liquid chromatography with diode array detector （HPLC-DAD） was employed to establish the detection method of gingerols in ginger and its processed products. The order performance by similarity to ideal solution method （TOPSIS） was employed to evaluate the bioactive functions of ginger and its processed products based on their gingerols. The antioxidant activity was evaluated using the DPPH. and ABTS.＋ scavenging methods, the ferric reducing antioxidant power （FRAP） assay and inhibition of lipid peroxidation （LPO） assay. The results indicated that TOPSIS analysis indicated that it was ranking the different value of ginger and its processed products regards to functional value. The contents of gingerols and antioxidant capacities varied between ginger and its processed products. Correlation analysis revealed that gingerols played important role in the antioxidant activity of ginger and its processed products.

关 键 词：高效液相色谱法 生姜 炮姜 姜辣素 抗氧化能力 

分 类 号：R284[医药卫生—中药学]