6-姜酚的分离纯化及抗氧化能力研究

Separation, purification and antioxidant capacities of 6-gingerol

研究以超临界CO_2萃取6-姜酚含量12.82%的姜油为原料,用硅胶柱层析进行常压柱分离得到52%含量的6-姜酚分离物,之后再经过加压和减压的硅胶柱层析分离,得到纯度为98%含量的6-姜酚。对6-姜酚含量为12.82%姜油、52%6-姜酚姜油分离物及98%高纯度的6-姜酚,用ABTS法与FRAP法进行了抗氧化能力的实验研究及比较。结果表明:不论ABTS法还是FRAP法,总抗氧化能力与不同6-姜酚含量(P<0.01)以及不同浓度(P<0.05)之间均存在着较高的显著性差异,随着6-姜酚含量的提高,抗氧化能力均显著提高,显示6-姜酚是姜油中最主要的抗氧化活性成分;随着6-姜酚含量的提高,特别是对高纯度6-姜酚而言,随浓度的增加其抗氧化能力增加逐渐减小(FRAP法)甚至降低(ABTS法),表明姜油抗氧化过程中存在不同成分间协同抗氧化以及姜酚自氧化等复杂作用机制。

12.82% 6-gingerol of ginger oil was extracted by supercritical CO2 as materials, 52% 6-gingerol was isolated with silica gel column of atmospheric pressure, during separation by increased and reduced the pressure silica gel column, 98% 6-gingerol was obtained. The antioxidant capacities of ginger oil（include 12.82% 6-gingerol）, 52% 6-gingerol isolate and 98% 6-gingerol were studied and compared by ABTS and FRAP methods. The results shown both for ABTS and FRAP methods, total antioxidant capacities enhanced with the increased of 6-gingerol contents, and had signification differences both in different 6-gingerol content（P〈0.01） and different concentration（P〈0.05）. This meant that 6-gingerol was the most important antioxidant compound in ginger oil. With the increasing of 6-gingerol content, especially for high purity 6-gingerol, the increasing of antioxidant capacity started to tail off（FRAP method） even the antioxidant capacity gradually reduced（ABTS method）. These phenomenon could be explained as some complicated mechanization such as synergistic antioxidant and self-oxidation of 6-gingerol.