黑姜抗氧化活性研究
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摘要
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提物的抗氧化活性,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活性。黑姜醇提物DPPH自由基清除率,其IC_(50)是0.12mg/mL,ABTS自由基清除率,其IC_(50)是0.04mg/mL,当样品浓度为0.5mg/mL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,得出样品的乙醇提取物的抗氧化活性要优于其水提取物的。
The antioxidant activity of black ginger in vitro is studied in this paper.Fresh ginger is used as the raw material and fermented under certain conditions.The antioxidant activities of ethanol extract and water extract from black ginger and fresh ginger are determined,including the ability to scavenge DPPH free radicals,the ability to scavenge ABTS free radicals,the ability to scavenge OH radicals,and the reduction ability of ferrous ion.The results show that compared with fresh ginger,the antioxidant activity of black ginger is enhanced,and the activity of ethanol extract is higher than that of water extract.The IC_(50) of DPPH radical scavenging rate by ethanol extract of black ginger is 0.12 mg/mL,IC_(50) of ABTS radical scavenging rate is 0.04 mg/mL,and OH radical scavenging rate is 36.49% when the concentration of sample is 0.5 mg/mL.The reducing power of ferrous ion is 1.5 times that of fresh ginger ethanol extract.By comparing the antioxidant activities of the ethanol extract and the water extract,it is found that the antioxidant activity of the ethanol extract of the sample is superior to that of the water extract.
The antioxidant activity of black ginger in vitro is studied in this paper.Fresh ginger is used as the raw material and fermented under certain conditions.The antioxidant activities of ethanol extract and water extract from black ginger and fresh ginger are determined,including the ability to scavenge DPPH free radicals,the ability to scavenge ABTS free radicals,the ability to scavenge OH radicals,and the reduction ability of ferrous ion.The results show that compared with fresh ginger,the antioxidant activity of black ginger is enhanced,and the activity of ethanol extract is higher than that of water extract.The IC_(50) of DPPH radical scavenging rate by ethanol extract of black ginger is 0.12 mg/mL,IC_(50) of ABTS radical scavenging rate is 0.04 mg/mL,and OH radical scavenging rate is 36.49% when the concentration of sample is 0.5 mg/mL.The reducing power of ferrous ion is 1.5 times that of fresh ginger ethanol extract.By comparing the antioxidant activities of the ethanol extract and the water extract,it is found that the antioxidant activity of the ethanol extract of the sample is superior to that of the water extract.
引文
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[22]喻泽兰,秦静芬,王俊杰,等.仙人掌清除·OH自由基及对DNA损伤的保护作用[J].中国中医药信息,2005,12(6):18-19.
[23]Benzie I F.Ferric reducing/antioxidant power assay:direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration[J].Methods in Enzymology,1998,299(1):15-27.
[2]营大礼.干姜化学成分及药理作用研究进展[J].中国药房,2008,19(18):1435-1436.
[3]Tohma Hilhami Gülcin,Bursal E,et al.Antioxidant activity and phenolic compounds of ginger(Zingiber officinale Rosc.)determined by HPLC-MS/MS[J].Journal of Food Measurement &Characterization,2016(3):1-11.
[4]王丽.母姜与子姜化学成分分析及其抗氧化活性研究[D].泰安:山东农业大学,2012.
[5]Yeh H Y,Chuang C H,Chen H C,et al.Bioactive components analysis of two various gingers(Zingiber officinale Roscoe)and antioxidant effect of ginger extracts[J].LWTFood Science and Technology,2014,55(1):329-334.
[6]耿涛,谢梅林,孙晓飞.生姜油对急性肝损伤的保护作用研究[J].中成药,2007,29(8):1123-1126.
[7]林茂,阚建全.生姜中天然抗氧化剂的应用研究概况[J].中国食品工业,2006(12):50-51.
[8]刘文群,李曼,徐尔尼,等.大蒜抑菌效果研究及与生姜的比较[J].食品与机械,2006,22(3):71-72.
[9]王绪平,章建民,张文娟,等.生姜提取物抑瘤降脂作用研究[J].现代医院,2011,11(1):11-12.
[10]罗海青.黑蒜营养成分分析及抗氧化作用研究[D].扬州:扬州大学,2016.
[11]钟成,徐国娟,吴晓英,等.保压时间对黑蒜部分营养成分和抗氧化作用的影响[J].现代食品科技,2014(3):49-52.
[12]Kang M C,Kim S Y,Kim Y T,et al.In vitro and in vivo antioxidant activities of polysaccharide purified from aloe vera(Aloe barbadensis)gel[J].Carbohydrate Polymers,2014,99(1):365-371.
[13]Chen Y,Wang M,Rosen R T,et al.2,2-diphenyl-1-picrylhydrazyl radical-scavenging active components from Polygonum multiflorum thunb[J].J Agric Food Chem,2006,47(6):2226-2228.
[14]范智义,李晓琳,李巨秀.桑椹提取物中酚类化合物的抗氧化及抗糖基化活性分析[J].食品科学,2016,37(17):19-26.
[15]Floegel A,Kim D O,Chung S J,et al.Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods[J].Journal of Food Composition &Analysis,2011,24(7):1043-1048.
[16]孙崇鲁,吴浩,汤小蕾,等.南瓜叶不同极性部位体外抗氧化活性的研究[J].中国医药导报,2016,13(34):21-24.
[17]Benzie I F,Strain J J.The ferric reducing ability of plasma(frap)as a measure of"antioxidant power":the frap assay[J].Analytical Biochemistry,1996,239(1):70-76.
[18]太志刚.四种花卉的化学成分及其抗氧化活性研究[D].昆明:云南大学,2011.
[19]Ozyürek M,Bekta爧oglu B,GüclüK,et al.Hydroxyl radical scavenging assay of phenolics and flavonoids with a modified cupric reducing antioxidant capacity(cuprac)method using catalase for hydrogen peroxide degradation[J].Analytica Chimica Acta,2008,616(2):196-206.
[20]曾维才,石碧.天然产物抗氧化活性的常见评价方法[J].化工进展,2013,32(6):1205-1213.
[21]梁红敏,任继波,李彦奎,等.改良的DPPH与ABTS自由基法评价不同葡萄籽油抗氧化能力[J].中国粮油学报,2018(1):85-91.
[22]喻泽兰,秦静芬,王俊杰,等.仙人掌清除·OH自由基及对DNA损伤的保护作用[J].中国中医药信息,2005,12(6):18-19.
[23]Benzie I F.Ferric reducing/antioxidant power assay:direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration[J].Methods in Enzymology,1998,299(1):15-27.