[关键词]
[摘要]
本文比较分析了品种对生姜粗黄酮抗氧化效果的影响,实验选用凤头姜老姜、凤头姜仔姜及黄爪姜老姜为原料,采用化学发光法测定了三种不同生姜粗黄酮在对超氧阴离子自由基、羟自由基、双氧水的清除作用和对DNA损伤的保护作用。结果发现,老姜黄酮的抗氧化效果优于仔姜,但在DNA损伤体系中,仔姜的保护效果要显著优于老姜。就品种而言,在双氧水体系中不同品种生姜粗黄酮的抗氧化效果差异不显著,其它三个体系差异性均达到了显著水平;在羟自由基、双氧水和DNA损伤保护作用体系中,凤头姜抗氧化效果优于黄爪姜的,但黄爪姜老姜粗黄酮对超氧阴离子自由基的清除作用要略优于凤头姜的,但在0.01水平上差异并不显著。综合比较发现品种和成熟期对生姜粗黄酮抗氧化效果均有影响。
[Key word]
[Abstract]
In this paper, the effects of different varieties on the antioxidant activities of crude flavonoids from ginger were mainly compared and analyzed. Using the fengtou tender and old ginger and yellow craw old ginger as the raw materials, the effects of three different flavonoids from ginger on the scavenging effect of superoxide anion free radicals, hydroxyl radical and hydrogen peroxide as well as the protective effect of the DNA-damage were determined by the chemiluminescence methods. The results showed that the antioxidant effect of flavonoids from old ginger was superior to that of tender ginger, but the protective effect of flavonoids from tender ginger was significantly better than that of old ginger in the DNA damage system. In terms of variety, the antioxidant effect of the flavonoids from different varieties in hydrogen peroxide system was not significant, while the differenes of the other three systems reached a significant level. The antioxidant effect of flavonoids from fengtou ginger was better than that of yellow craw ginger in the hydroxyl radical, hydrogen peroxide and DNA damage protection system, but the scavenging effect on the superoxide anion free radical of flavonoids from yellow craw ginger was slightly better than the fengtou ginger. However, the difference was not significant at 0.01 level. A comprehensive study showed that the antioxidant effect of crude flavonoids from ginger was influenced by variety and maturity.
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[基金项目]
湖北省教育厅产学研合作项目(C2010052)