薑汁製備方式與薑成熟度對其薑醇含量及抗氧化活性之影響評估

Evaluation of 6-Gingerol Content and Antioxidant Activity of Ginger's Extract by Different Preparation Methods and from Different Maturity of Ginger

簡廷易(Ting-Yi Chien) ； 林佳文(Chia-Wen Lin) ； 王靜瓊(Ching-Chiung Wang)

《民生論叢》 7期 (2012/06) Pp. 37-47

https://doi.org/10.30117/HEVI.201206.0003

摘要

自古以來，薑不僅常見於食物調味之辛香料，更也是傳統中醫常用的藥材。目前已有許多科學報導指出，薑根莖所富含的辛香成分“薑醇”具有抗氧化、抗發炎與抗癌的能力。為探討因日常烹煮製備方式不同或是選購成熟度不同的薑作為食材，是否對於其功效有所差異，本研究利用HPLC方法分析薑醇含量及DPPH試驗檢測抗氧化之活性。結果顯示：（1）不同栽種週數之薑，隨著生長時間越長，根莖部之水分含量越低且薑醇含量越高，抗氧化能力越強。（2）不同製備方法（水煮、壓榨、均質）之薑汁，薑醇以加水均質之打汁含量最高，而熱水煮之煮汁含量最低，然而清除DPPH自由基能力則無顯著差異。（3）不同成熟度的薑（嫩薑、生薑及乾薑）經乙醇萃取，其萃取物以乾薑之薑醇含量最高、生薑次之、嫩薑最低。而清除自由基之能力，皆以乾薑之萃取物作用最強，且其百分之五十DPPH清除率濃度為84.02μg/mL。藉由本研究的成分及抗氧化活性結果，可進一步提供消費者烹調及選購之參考。

關鍵字

薑 ； 烹調 ； 薑醇 ； 抗氧化

並列摘要

Ginger has been commonly used as dietary spice and traditional Chinese medicine for thousands of years. The major constituent responsible for the pungency of ginger is 6-gingerol which has been reported that possesses antioxidant, anti-inflammatory and anti-cancer properties. Hence, we carried out this study to find out the influence of daily cooking and harvest maturity in ginger's bioactivity. The amount of 6-gingerol and free radical scavenging ability in difference ginger were measured by HPLC and DPPH assay, respectively. The results demonstrated that (1) the higher 6-gingerol content and the lower rhizome moisture content in ginger which growth longer (2) among these ginger extracts produced by different preparation methods, the homogenizing led to the lowest loss of 6-gingerol, while boiled presented the highest loss. Beside, the free radical scavenging activity shows no significance difference (3) Dried ginger extract with 50 % ethanol exhibited higher 6-gingerol content and DPPH scavenging activity (IC50=84.02 μg/g) than the extract of young and mature ginger. These scientific evidences provide consumer with more information about cooking or choosing ginger.

並列關鍵字

ginger ； cooking methods ； 6-gingerol ； anti-oxidation