热处理对生姜中总酚和姜酮含量的影响研究

Effect of Heat Treatment on Contents of Total Phenol and Gingerone in Ginger

目的:分析不同加热时间和温度对生姜总酚和姜酮含量的影响,评估总酚提取物的抗氧化活性。方法:通过比色法对生姜总酚进行了定量分析,HPLC法对姜酮进行了定性定量分析,结合DPPH自由基清除实验和铁(Fe^(3+))还原能力的测定来评估总酚提取物抗氧化活性的变化。结果:90℃下烘制2 h后测得总酚含量的最大值,为(11.01±0.04)mg GAE/g,180℃下烘制5 h后测得总酚含量的最小值,为(4.55±0.10)mg GAE/g;鲜姜中未检出姜酮,但在180℃下加热3 h后测得姜酮含量(459.41±16.78)μg/g。此外,90℃下烘制2 h的总酚提取物自由基清除率为69.88%,表现出较强的抗氧化活性;90℃下烘制5 h的总酚提取物的铁(Fe^(3+))还原能力最优。结论:适度升温和控制加热时间有利于生姜中活性物质的累积,从而提高生姜的利用价值。

Objective:The effects of different heating time and temperature on the contents of total phenol and gingerone in ginger were analyzed,and the antioxidant activity of total phenol extract was evaluated.Methods:The total phenol of ginger was quantitatively analyzed by colorimetric method,and the gingerone was qualitatively and quantitatively analyzed by HPLC.The antioxidant activity of the total phenol extract was evaluated by combining with DPPH radical scavenging experiment and determination of iron(Fe~(3+)) reducing power.Results:The maximum content of total phenol was(11.01±0.04)mg GAE/g after baking at 90 ℃ for 2 h,and the minimum content of total phenol was(4.55±0.10)mg GAE/g after baking at 180 ℃ for 5 h.No gingerone was detected in fresh ginger,but the content of gingerone was(459.41±16.78)μg/g after heating at 180 ℃ for 3 h.In addition,the free radical scavenging rate of total phenol extract was 69.88% after drying at 90 ℃ for 2 h,showing strong antioxidant activity.The reduction capacity of Fe(Fe~(3+))of total phenol extract after drying at 90 ℃ for 5 h was the best.Conclusion:Moderate heating and control of heating time are beneficial to the accumulation of active substances in ginger,so as to improve the utilization value of ginger.