Li Yuxin, Hong Yan, Han Yanquan, Wang Yongzhong, Xia Lunzhu
The First Affiliated Hospital of Anhui University of Chinese Medicine, Grade 3 Laboratory of TCM Preparation, State Administration of Anhui University of Chinese Medicine, Hefei, Anhui 230000, China; Anhui University of Chinese Medicine, Hefei, Anhui 230000, China.
Anhui University of Chinese Medicine, Hefei, Anhui 230000, China.
J Chromatogr B Analyt Technol Biomed Life Sci. 2016 Feb 1;1011:223-32. doi: 10.1016/j.jchromb.2016.01.009. Epub 2016 Jan 11.
Ginger (Zingiber officinale Rosc.) is a common dietary adjunct that contributes to the taste and flavor of foods, and is also an important Traditional Chinese medicine (TCM). Different processing methods can produce different processed gingers with dissimilar chemical constituents and pharmacological activities. In this study, an ultra-performance liquid chromatography/quadrupole-time-of-flight mass spectrometry (UPLC/QTOF-MS) was applied to identify the complicated components from fresh, dried, stir-frying and carbonized ginger extracts. All of the 27 compounds were identified from four kinds of ginger samples (fresh, dried, stir-frying and carbonized ginger). Five main constituents (zingerone, 6-gingerol, 8-gingerol, 6-shogaol and 10-gingerol) in these four kinds of ginger sample extracts were simultaneously determined by UPLC-PDA. Meanwhile, the antioxidant effect of fresh, dried, stir-frying and carbonized gingers were evaluated by three assays (2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis(3-ethylbenzthiazolinesulfonic acid) diammonium salt (ABTS), and ferric reducing antioxidant power (FRAP)). The results demonstrated that antioxidant activity of dried ginger was the highest, for its phenolic contents are 5.2-, 1.1- and 2.4-fold higher than that of fresh, stir-frying and carbonized ginger, respectively, the antioxidant activities' results indicated a similar tendency with phenolic contents: dried ginger>stir-frying ginger>fresh ginger>carbonized ginger. The processing contributed to the decreased concentration of gingerols and the increased levels of shogaols, which reducing the antioxidant effects in pace with processing. This study elucidated the relationship of the heating process with the constituents and antioxidant activity, and provided a guide for choosing different kinds of ginger samples on clinical application.
生姜（姜科植物姜Zingiber officinale Rosc.）是一种常见的饮食佐料，可增添食物的味道和风味，也是一味重要的中药材。不同的加工方法可生产出化学成分和药理活性各异的炮姜。本研究采用超高效液相色谱/四极杆-飞行时间质谱联用仪（UPLC/QTOF-MS）鉴定鲜姜、干姜、炮姜和炭姜提取物中的复杂成分。从四种姜样（鲜姜、干姜、炮姜和炭姜）中鉴定出了全部27种化合物。采用UPLC-PDA同时测定这四种姜样提取物中的5种主要成分（姜酮、6-姜酚、8-姜酚、6-姜烯酚和10-姜酚）。同时，通过2,2-二苯基-1-苦基肼自由基（DPPH）、2,2'-联氮-双-（3-乙基苯并噻唑啉-6-磺酸）二铵盐（ABTS）和铁离子还原抗氧化能力（FRAP）三种测定方法评估鲜姜、干姜、炮姜和炭姜的抗氧化效果。结果表明，干姜的抗氧化活性最高，其酚类含量分别比鲜姜、炮姜和炭姜高5.2倍、1.1倍和2.4倍，抗氧化活性结果与酚类含量呈现相似趋势：干姜＞炮姜＞鲜姜＞炭姜。加工过程导致姜酚浓度降低，姜烯酚水平升高，从而使抗氧化效果随加工过程而降低。本研究阐明了加热过程与成分及抗氧化活性之间的关系，为临床应用中选择不同种类的姜样提供了指导。
