Singh Gurdip, Kapoor I P S, Singh Pratibha, de Heluani Carola S, de Lampasona Marina P, Catalan Cesar A N
Department of Chemistry, DDU Gorakhpur University, Gorakhpur 273 009, India.
Food Chem Toxicol. 2008 Oct;46(10):3295-302. doi: 10.1016/j.fct.2008.07.017. Epub 2008 Jul 29.
The essential oil and oleoresins (ethanol, methanol, CCl(4) and isooctane) of Zingiber officinale were extracted respectively by hydrodistillation and Soxhlet methods and subjected to GC-MS analysis. Geranial (25.9%) was the major component in essential oil; eugenol (49.8%) in ethanol oleoresin, while in the other three oleoresins, zingerone was the major component (33.6%, 33.3% and 30.5% for, methanol, CCl(4) and isooctane oleoresins, respectively). The antioxidant activity of essential oil and oleoresins were evaluated against mustard oil by peroxide, anisidine, thiobarbituric acid (TBA), ferric thiocyanate (FTC) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging methods. They were found to be better antioxidants than butylated hydroxyanisole (BHA). The antimicrobial properties were also studied using various food-borne pathogenic fungal and bacterial species. The essential oil and CCl(4) oleoresin showed 100% zone inhibition against Fusarium moniliforme. For other tested fungi and bacteriae, the essential oil and all oleoresins showed good to moderate inhibitory effects. Though, both essential oil and oleoresins were found to be effective, essential oil was found to be better than the oleoresins.
采用水蒸气蒸馏法和索氏提取法分别提取了姜的挥发油和油树脂（乙醇、甲醇、四氯化碳和异辛烷），并进行了气相色谱 - 质谱分析。香叶醛（25.9%）是挥发油中的主要成分；丁香酚（49.8%）是乙醇油树脂中的主要成分，而在其他三种油树脂中，姜辣素是主要成分（甲醇、四氯化碳和异辛烷油树脂中分别为33.6%、33.3%和30.5%）。通过过氧化物、茴香胺、硫代巴比妥酸（TBA）、硫氰酸铁（FTC）和2,2'-二苯基 - 1-苦基肼（DPPH）自由基清除法评估了挥发油和油树脂对芥子油的抗氧化活性。发现它们是比丁基羟基茴香醚（BHA）更好的抗氧化剂。还使用各种食源致病性真菌和细菌物种研究了抗菌性能。挥发油和四氯化碳油树脂对串珠镰刀菌显示出100%的抑菌圈。对于其他测试的真菌和细菌，挥发油和所有油树脂均显示出良好到中等的抑制作用。虽然发现挥发油和油树脂均有效，但挥发油比油树脂更有效。
