薑汁製備方式與薑成熟度對其薑醇含量及抗氧化活性之影響評估

Evaluation of 6-gingerol content and antioxidant activity of ginger’s extract by different preparation methods and from different maturity of ginger.

自古以來，薑不僅常見於食物調味之辛香料，更也是傳統中醫常用的藥材。目前已有許多科學報導指出，薑根莖所富含的辛香成分“薑醇”具有抗氧化、抗發炎與抗癌的能力。為探討因日常烹煮製備方式不同或是選購成熟度不同的薑作為食材，是否對於其功效有所差異，本研究利用HPLC 方法分析薑醇含量及DPPH 試驗檢測抗氧化之活性。結果顯示：（1）不同栽種週數之薑，隨著生長時間越長，根莖部之水分含量越低且薑醇含量越高，抗氧化能力越強。（2）不同製備方法（水煮、壓榨、均質）之薑汁，薑醇以加水均質之打汁含量最高，而熱水煮之煮汁含量最低，然而清除DPPH 自由基能力則無顯著差異。（3）不同成熟度的薑（嫩薑、生薑及乾薑）經乙醇萃取，其萃取物以乾薑之薑醇含量最高、生薑次之、嫩薑最低。而清除自由基之能力，皆以乾薑之萃取物作用最強，且其百分之五十DPPH 清除率濃度為84.02μg/mL。藉由本研究的成分及抗氧化活性結果，可進一步提供消費者烹調及選購之參考。

Ginger has been commonly used as dietary spice and traditional Chinese medicine forthousands of years. The major constituent responsible for the pungency of ginger is 6-gingerolwhich has been reported that possesses antioxidant, anti-inflammatory and anti-cancer properties.Hence, we carried out this study to find out the influence of daily cooking and harvest maturity inginger’s bioactivity. The amount of 6-gingerol and free radical scavenging ability in differenceginger were measured by HPLC and DPPH assay, respectively. The results demonstrated that (1)the higher 6-gingerol content and the lower rhizome moisture content in ginger which growthlonger (2) among these ginger extracts produced by different preparation methods, thehomogenizing led to the lowest loss of 6-gingerol, while boiled presented the highest loss. Beside,the free radical scavenging activity shows no significance difference (3) Dried ginger extract with50 % ethanol exhibited higher 6-gingerol content and DPPH scavenging activity (IC50=84.02 μg/g)than the extract of young and mature ginger. These scientific evidences provide consumer withmore information about cooking or choosing ginger.