时珍国医国药2025，Vol.36Issue(10)：1877-1885,9.DOI:10.70976/j.1008-0805.SZGYGY-2025-1011
生姜及其炮制品多糖脱蛋白工艺优化及抗氧化活性研究
Study on optimization of polysaccharide deproteinization technology and antioxidant activity of ginger and its prepared products
摘要
Abstract
Objective To investigate the optimal conditions for deproteinization of crude polysaccharides of ginger and its prepared prod-ucts,compare their antioxidant capacity,and clarify the effect of the processing method on antioxidant activity.Methods Crude polysac-charides 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 ca-pacities 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 ℃ 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 gin-ger.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 ex-hibits the best antioxidant activity.关键词
生姜/炮制品/盐析法/多糖/脱蛋白/抗氧化Key words
Ginger/Prepared products/Salting-out method/Polysaccharides/Deproteinization/Antioxidant分类
医药卫生引用本文复制引用
牛鹏贤,郭振邦,王佳佳,李硕,田一虹,杨秀娟..生姜及其炮制品多糖脱蛋白工艺优化及抗氧化活性研究[J].时珍国医国药,2025,36(10):1877-1885,9.基金项目
国家自然科学基金(82160755) （82160755）
甘肃省教育厅创新基金(2024A-094) （2024A-094）
甘肃省中医药管理局(GZKP-2022-37) （GZKP-2022-37）
西北中藏药协同创新中心开放基金(Xbzzy-2022-08) （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) （2022-15）
甘肃中医药大学科学研究与创新基金项目(2023KCYB-5) （2023KCYB-5）
