摘要
本文研究了生姜和醋泡姜的姜油和姜乙醇提取物的抗氧化、抑菌和抗肿瘤作用的活性差异。以抗坏血酸为对照,评价两类姜提取物的抗氧化活性(DPPH自由基、ABTS+自由基、羟自由基(·OH)清除能力和总还原能力);以96孔板微量稀释法比较了两类姜提取物对几种常见致病菌的抑菌活性;同时研究了两类姜提取物对HCT116(人结肠癌细胞)、HepG2(人肝癌细胞)、Skov3(卵巢癌细胞)等肿瘤细胞的抗癌效果。结果表明:醋泡姜的抗氧化活性总体上好于生姜,其中醋姜油对羟自由基(·OH)的清除能力(IC50为0.28mg/mL)明显强于生姜油(IC50为0.42mg/mL);生姜和醋泡生姜提取物都有一定的抑菌作用,醋姜油的抑菌效果稍好于生姜油,其中最好的是醋姜油对金黄色葡萄球菌的抑制作用(156.25μg/mL);抗肿瘤活性基本相当。本研究结果表明,醋泡姜在抗氧化、抑菌功能上一定程度优于生姜。
The antioxidant,bacteriostatic and antitumor activities of ginger oil and ginger ethanol extracts of ginger and vinegar soaked ginger were studied in this paper.The antioxidant activities( DPPH free radical,ABTS + free radical,hydroxyl radical scavenging and measurement of total reduction capacity) of two kinds of ginger were evaluated with ascorbic acid as the positive control.The bacteriostatic activity of two kinds of ginger on several common pathogenic bacteria was studied by 96-well plate microdilution method.The antitumor effect of two types of ginger extracts on tumor cells including HCT116( human colon cancer cell),HepG2 ( human liver cancer cell) and Skov3 ( ovarian carcinoma cells) were studied.The results showed that the antioxidant activity of vinegar soaked ginger was better than that of ginger in general,and the scavenging effect of vinegar ginger oil on hydroxyl radical( IC50 0.28 mg /mL) was obviously stronger than that of ginger oil( IC500.42 mg /mL).Ginger and vinegar soaked ginger extracts had certain antibacterial effect,the bacteriostatic vinegar soaked ginger oil effect of was slightly better than ginger oil,the best was vinegar soaked ginger oil on Staphylococcus aureus inhibition ( 156.25 μg /mL).The antitumor activity of ginger and vinegar soaked ginger extracts had no significant differences.So vinegar soaked ginger is superior to ginger in antioxidant and bacteriostatic activities.
作者
田程飘
朱伟伟
宋雅玲
牛思琪
申利群
吴爱群
TIAN Cheng-piao;ZHU Wei-wei;SONG Ya-ling;NIU Si-qi;SHEN Li-qun;WU Ai-qun(College of Chemistry and Chemical Engineering,Guangxi University for Nationalities,Nanning 530006,China;Guangxi Key Laboratory of Chemistry and Engineering of Forest Products,Nanning 530006,China)
出处
《食品工业科技》
CAS
北大核心
2019年第14期18-23,共6页
Science and Technology of Food Industry
基金
国家自然科学基金(21762006)
广西科技重大专项项目(AA17204090)
广西科技基地和人才专项(AD18126005)
广西研究生教育创新计划项目(gxun-chxzs2018059)
关键词
生姜
醋泡
抗氧化活性
抑菌活性
抗肿瘤活性
ginger
vinegar soaked
antioxidant activity
bacteriostatic activity
antitumor activity
