摘要:
对生姜进行不同程度的切割伤害处理(分别切成片状、块状及末状),并在4℃的贮藏温度下于不同的放置时间(0,3,6,12h)测定其抗氧化物质含量,包括黄酮类物质、还原型谷胱甘肽和抗坏血酸含量,并且测定超氧化物歧化酶(SOD)活性,以及测定脂溶性物质抗氧化能力和水溶性物质抗氧化能力。实验结果表明,不同程度的切割伤害处理均使生姜的黄酮类物质含量、还原型谷胱甘肽含量、SOD活性以及水溶性和脂溶性物质的抗氧化能力上升,但切割处理却使VC含量降低,切割伤害程度越大,VC含量下降的速率越快。生姜的脂溶性物质抗氧化能力远远高于水溶性物质的抗氧化能力,总体来说,切割伤害提高了生姜的抗氧化能力,且3种不同的切割伤害处理以伤害程度中等的块状切割最有利于生姜抗氧化能力的提高。
Abstract:
In this study,the antioxidant content and antioxidant activity of ginger which was cut in different ways( platelet,block and powder) and placed at 4℃ condition for different time were determined.Outcome measures included the content of flavonoids,reduced glutathione( GSH) and ascorbic acid. In addition,the superoxide dismutase( SOD) activity and the scavenging activity of water and liposoluble substance of ginger extract were also measured.The results indicated that all cutting treatments improved the content of GSH and ascorbic acid,SOD activity as well as the scavenging activity of water and liposoluble substance.However,VCcontent decreased while filling the cutting process and storage,and the more the ginger was injured,the more VCcontent decreased.It should be pointed out that the antioxidant capacity of liposoluble substance was far more than that of water soluble substance in ginger.Overall,three different cutting injury increased the antioxidant ability of ginger,and the moderate injury( block) was most conducive to improve the antioxidant capacity.
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