文献类型：期刊文献

中文题名：生姜及其炮制品多糖脱蛋白工艺优化及抗氧化活性研究

英文题名：Study on optimization of polysaccharide deproteinization technology and antioxidant activity of ginger and its prepared products

作者：牛鹏贤[1];郭振邦[1];王佳佳[1];李硕[1,2,3];田一虹[1];杨秀娟[1,2,3]

第一作者：牛鹏贤

机构：[1]甘肃中医药大学,甘肃兰州730000;[2]西北中藏药省部共建协同创新中心,甘肃兰州730000;[3]陇药产业创新研究院,甘肃兰州730000

第一机构：甘肃中医药大学

年份：2025

卷号：36

期号：10

起止页码：1877

中文期刊名：时珍国医国药

外文期刊名：Lishizhen Medicine and Materia Medica Research

收录：;北大核心:【北大核心2023】；

基金：国家自然科学基金(82160755);甘肃省教育厅创新基金(2024A-094);甘肃省中医药管理局(GZKP-2022-37);西北中藏药协同创新中心开放基金(Xbzzy-2022-08);甘肃省中药炮制技术传承基地建设揭榜挂帅项目(2022-15);甘肃中医药大学科学研究与创新基金项目(2023KCYB-5)。

语种：中文

中文关键词：生姜;炮制品;盐析法;多糖;脱蛋白;抗氧化

外文关键词：Ginger;Prepared products;Salting-out method;Polysaccharides;Deproteinization;Antioxidant

摘要：目的探究生姜及其炮制品粗多糖脱蛋白的最佳条件,比较其抗氧化能力,明确炮制方法对抗氧化能力的影响。方法利用磁力加热搅拌技术提取生姜及其炮制品中粗多糖,以磁力搅拌器转速、盐析温度和时间为因素,多糖回收率和蛋白脱除率为响应值,优化盐析法脱蛋白的最佳工艺并测定多糖含量;通过DPPH自由基清除实验等来比较不同生姜及炮制品多糖的抗氧化能力。结果最佳脱蛋白工艺条件为磁力搅拌器转速430 r/min,盐析温度50℃,盐析时间30 min,在此条件下,多糖回收率为65%,蛋白脱除率为59%。抗氧化结果表明在DPPH自由基清除实验中总多糖的抗氧化活性能力依次为炮姜>生姜>姜炭>干姜;ABTS自由基清除实验中为姜炭>生姜>炮姜>干姜;FRAP值测定实验中为干姜>姜炭>炮姜>生姜。结论生姜多糖盐析法脱蛋白最佳工艺为磁力搅拌器转速430 r/min,盐析温度50℃,盐析时间30 min;生姜及不同炮制品总多糖含量依次为炮姜>姜炭>干姜>生姜;综合分析炮姜的抗氧化活性最佳。
Objective To investigate the optimal conditions for deproteinization of crude polysaccharides of ginger and its prepared products,compare their antioxidant capacity,and clarify the effect of the processing method on antioxidant activity.Methods Crude polysaccharides were extracted from ginger and its processed products using magnetic heating and stirring technology.Taking magnetic stirrer speed,salting-out temperature,and time as factors,and polysaccharide recovery rate and protein removal rate as response values,the optimal deproteinization technology by the salting-out method was optimized and polysaccharide content was determined.Antioxidant capacities of polysaccharides of different ginger and processed products were compared through DPPH free radical scavenging assay.Results The optimum deproteinization conditions were magnetic stirrer speed of 430 r/min,salting-out temperature of 50 C and salting-out time of 30 min.Under these conditions,polysaccharide recovery rate was 65%,and protein removal rate was 59%.Antioxidant results showed that in the DPPH free radical scavenging assay,the order of antioxidant activity was processed ginger>fresh ginger>ginger charcoal>dried ginger;in the ABTS free radical scavenging assay,the order was ginger charcoal>fresh ginger>processed ginger>dried ginger;and in the FRAP value determination assay,the order was dried ginger>ginger charcoal>processed ginger>fresh ginger.Conclusion The optimal deproteinization process for ginger polysaccharides by salting-out involves a magnetic stirrer speed of 430 r/min,salting-out temperature of 50℃,and time of 30 min.The total polysaccharide content of ginger and different processed products ranked as processed ginger>ginger charcoal>dried ginger>fresh ginger.Comprehensive analysis indicates that processed ginger exhibits the best antioxidant activity.