黑姜抗氧化活性研究-《中国调味品》

文章信息/Info

摘要:: 本文研究了黑姜的体外抗氧化活性。黑姜是以新鲜的姜为原料，在一定条件下，发酵而成。测定了黑姜与新鲜姜醇提物和水体物的抗氧化活性，其中包括清除DPPH自由基能力、清除ABTS自由基能力、清除OH自由基能力，二价铁离子还原能力。结果显示，与新鲜姜相比，黑姜的抗氧化活性增强，醇提物的活性要高于其水提物的。黑姜醇提DPPH自由基清除，其IC50是0.12mg/m L，ABTS自由基清除率，其IC50是0.04mg/m L，当样品浓度为0.5mg/m L时，OH自由基清除率为36.49%。二价铁离子还原力是鲜姜醇提的1.5倍。通过比较醇提物和水提物的抗氧化活性，得出用样品的乙醇提取物的抗氧化活性要优于用水提取的。

Abstract:: The in vitro antioxidant activity of black ginger was studied in this paper. Fresh ginger was used as raw material and fermented to become ginger under certain conditions. The antioxidant activities of ethanol extract and water extract from black ginger and fresh ginger were determined, including the ability to scavenge DPPH free radicals, the ability to scavenge ABTS free radicals, the ability to scavenge OH radicals, and the ability of divalent iron ions to reduce. The results showed that compared with fresh ginger, the antioxidant activity of the ginger was enhanced, and the activity of the alcohol extract was higher than that of the water extract. 黑German extract DPPH free radical scavenging, its IC50 was 0.12mg/m L, ABTS free radical scavenging rate, its IC50 was 0.04mg/m L, when the sample concentration is 0.5mg/m L, OH radical scavenging rate 36.49%. The reducing power of divalent iron ions was1.5 times that of fresh ginger alcohol. By comparing the antioxidant activities of the alcohol extract and the aqueous extract, it was found that the antioxidant activity of the ethanol extract of the sample was superior to that of water extraction