为比较姜酚及姜酚肟的抗氧化性质，以姜油树脂为原料，用真空层析等方法分离纯化得到高纯度姜酚，并通过肟化反应制得化学性质更加稳定的姜酚肟。对比不同浓度姜酚、姜酚肟、BHT和VE的还原力、清除DPPH与羟基自由基能力及抗油脂氧化能力。结果表明：在浓度为0.2~0.8 g/L时，姜酚肟的还原力（吸光度值：0.23~0.37）低于姜酚（0.52~1.11）高于VE（0.19~0.29），姜酚肟对DPPH和羟基自由基的清除率分别为75~89%和37~62%，低于姜酚和BHT，但与VE无显著差异。在浓度为50~250 mg/kg时，姜酚肟对花生油和葵花籽油的氧化诱导时间分别为3.39~3.57 h和1.71~2.07 h，虽均低于姜酚（3.57~3.83 h和1.90~2.16 h），但明显高于VE（3.06~3.49 h和1.53~1.93 h）。综上所述，这四者的抗氧化能力大小排序为VE≤姜酚肟<姜酚≤BHT，姜酚和姜酚肟均有较好的抗氧化能力，由于姜酚肟化学性质较姜酚更加稳定，使其在抗油脂氧化方面更具潜力。

The antioxidant activities of gingerol and gingerol oxime rom ginger oleoresin were compared. Gingerol was purified by vacuum column chromatography and gingerol oxime was prepared via oximation reaction The antioxidant activities of different concentrations of gingerol, gingerol oxime, butylated hydroxytoluene (BHT), and VE were compared through the analysis of reducing power, the scavenging capacities on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals, and the oil stability index. In the concentration range of 0.2~0.8 g/L, the reducing power of gingerol oxime (absorbance value: 0.23~0.37) was lower than that of gingerol (0.52~1.11) and higher than that of VE (0.19~0.29). The DPPH and hydroxyl radical scavenging activities of gingerol oxime were 75~89% and 37~62%, respectively, which were lower than those of gingerol and BHT but similar to those of VE. In the concentration range of 50~250 mg/kg, the oxidative induction time of gingerol oxime in peanut and sunflower seed oil were 3.39~3.57 and 1.71~2.07 h, respectively, shorter than those of gingerol (3.57~3.83 and 1.90~2.16 h) but significantly longer than those of VE (3.06~3.49 and 1.53~1.93 h). In conclusion, the antioxidant activities of these four compounds were in the following order: VE ≤ gingerol oxime < gingerol ≤ BHT. Gingerol and gingerol oxime are both excellent antioxidants. However, since gingerol oxime is more chemically stable than gingerol, which has greater potential as an antioxidant for edible oil.

国家自然科学基金资助项目（31401502、31471595）;国家质检总局项目（2013QK276)