来凤姜的抗氧化与抑菌活性及挥发性化合物研究

Antioxidant, antibacterial activity and volatile compounds of Zingiber officinale from Laifeng

中文关键词:  来凤姜  抗氧化活性  抑菌活性  气相色谱-离子迁移谱法  挥发性化合物

英文关键词:Zingiber officinale from Laifeng  antioxidant activity  antibacterial activity  gas chromatography-ion mobility spectrometry  volatile compounds

中文摘要:

      目的 探究来凤姜(Zingiber officinale)的抗氧化、抑菌活性及挥发性化合物, 并与云南小姜和山东莱芜娃娃姜进行对比。方法 以绿水镇、漫水乡、百福司镇3地的来凤姜为研究对象, 分析其对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基清除率和对金黄色葡萄球菌的抑菌效果。采用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)对来凤姜LS3(绿水镇3号姜)、BF5(百福司镇5号姜)、MS10(漫水乡10号姜)的挥发性化合物进行分离鉴定, 并与YNXJ(云南小姜)和SDLW(山东莱芜娃娃姜)进行对比, 基于相似度和主成分分析其特征挥发性物质。结果 来凤姜LS21(绿水镇21号姜)的抗氧化活性最强, MS7(漫水乡7号姜)对金黄色葡萄球菌的抑菌作用最强, 与我国其他地方特色生姜相比, 来凤姜中的茴香醛、异戊醛、3-甲基丁醛、2-庚酮单体及二聚体相对含量较高, 为其特征挥发性化合物。不同产地来凤姜相比, 绿水镇LS3的β-月桂烯聚合物、β-月桂烯二聚体、α-水芹烯二聚体、芳樟醇相对含量显著高于BF5和MS10。百福司镇BF5的2-庚酮二聚体和己醛相对含量显著高于其他生姜。漫水乡MS10的3-戊酮单体相对含量显著高于另外两种来凤姜。结论 不同产地来凤姜的性质也有所差异, 可根据不同产地生姜的生物活性及其特有挥发性化合物, 为确定不同产地、不同品种生姜特征风味物质供理论支撑和思路。

英文摘要:

      Objective To study the antioxidant, antibacterial activity and volatile flavor compounds of Laifeng ginger (Zingiber officinale), and compare with ginger from Yunnan and Shandong Laiwu. Methods Taking Laifeng gingers from Lvshui Town, Manshui Township and Baifusi Town as the research objects, the scavenging rate of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical and the antibacterial effect on Staphylococcus aureus were analyzed. Gas chromatography-ion mobility spectrometry (GC-IMS) was used to separate and identify the volatile flavor compounds of Laifeng ginger LS3 (No.3 ginger from Lvshui Town), BF5 (No.5 ginger from Baifusi Town ) and MS10 (No.10 ginger from Manshui Town), and compared with YNXJ (ginger from Yunnan) and SDLW (ginger from Shandong Laiwu). Based on similarity and principal component analysis, the characteristic flavor substances of laifeng ginger were studied. Results The antioxidant activity of Laifeng ginger LS21 (green water town No.21 ginger) was the strongest, and the antibacterial effect of MS7 (Manshui Township No.7 ginger) on Staphylococcus aureus was the strongest. Compared with other local ginger, the relative content of anisaldehyde, isovaleraldehyde, 3-methylbutanal, 2-heptanone monomer and dimer was higher, which were the characteristic volatile compounds. The concentration of these compounds in ginger and lower or not detected in other samples. The relative content of β-myrcene polymer, β-myrcene dimer, α-phellandrene dimer and linalool in LS3 was significantly higher than those in BF5 and MS10. The relative content of 2-heptanone dimer and hexanal in BF5 was significantly higher than those in other gingers. The relative content of 3-pentanone monomer in MS10 was significantly higher than that of the other 2 species. Conclusion The properties of ginger from different producing areas are also different. According to the biological activity and characteristic volatile compounds of ginger from different producing areas, it is expected to provide theoretical support and ideas for determining the characteristic flavor substances of ginger from different producing areas and different varieties.