高良姜精油和纯露的体外抗氧化活性及酪氨酸酶抑制活性研究

刘梦洁; 林丽静; 姜永超

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DOI:10.12161/j.issn.1005-6521.2021.07.010

食品研究与开发:2021,42(7):56-61

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高良姜精油和纯露的体外抗氧化活性及酪氨酸酶抑制活性研究

刘梦洁，林丽静，姜永超^1,2,3

(1.华中农业大学食品科学技术学院，湖北武汉430070;2.中国热带农业科学院农产品加工研究所，农业农村部热带作物产品加工重点实验室，广东湛江524002;3.海南省果蔬贮藏与加工重点实验室，广东湛江524002)

Study on in vitro Antioxidant Activity and Tyrosinase Inhibitory Activity of Essential Oil and Hydrolate from Alpina officinarum Hance

LIU Meng-jie，LIN Li-jing，JIANG Yong-chao^1,2,3

(1.College of Food Science and Technology，Huazhong Agricultural University，Wuhan 430070，Hubei，China;2.Agricultural Products Processing Research Institute，Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs，Zhanjiang 524002，Guangdong，China;3.Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables，Zhanjiang 524002，Guangdong，China)

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投稿时间：2020-06-05

中文摘要: 以超临界流体辅助提取的高良姜精油和纯露为研究对象，测定其总抗氧化能力、ABTS+自由基清除能力、DPPH 自由基清除能力、羟自由基清除能力，并与水蒸气蒸馏法所得高良姜精油和纯露比较，结果表明，采用超临界法辅助提取的高良姜精油和纯露具有比采用传统的水蒸气蒸馏法所得的对应样品更佳的体外抗氧化活性；超临界辅助提取高良姜精油对L-酪氨酸酶的抑制率，最高约为64%，明显高于阳性对照熊果苷对L-酪氨酸酶的抑制率。

中文关键词: 高良姜精油高良姜纯露超临界流体辅助提取法抗氧化酪氨酸酶抑制

Abstract:The total antioxidant capacity，ABTS +free radical scavenging capacity，DPPH free radical scavenging capacity and hydroxyl free radical scavenging capacity of the essential oil and hydrolate of Alpina officinarum Hance extracted by supercritical fluid were measured. The results showed that the essential oil and hydrolate of Alpina officinarum Hance extracted by supercritical fluid had better in vitro antioxidant activity，compared with the samples extracted by steam distillation.The inhibitory activity of L-tyrosinase in essential oil of Alpinia officinarum Hance by supercritical extraction was determined，and the highest inhibition rate of Ltyrosinase was about 64%，which was significantly higher than that of arbutin.

keywords: essential oil of Alpina officinarum Hance hydrolate of Alpina officinarum Hance supercritical fluid assist extraction antioxidant activity tyrosinase inhibition

文章编号：202107010 中图分类号： 文献标志码：

基金项目:中国热带农业科学院基本科研业务费专项项目（1630122017017、163012202009）；广东省现代农业产业技术体系农产品加工共性关键技术研发创新团队建设项目（2019KJ117）

作者	单位
刘梦洁，林丽静，姜永超	华中农业大学食品科学技术学院，湖北武汉430070；中国热带农业科学院农产品加工研究所，农业农村部热带作物产品加工重点实验室，广东湛江524002；海南省果蔬贮藏与加工重点实验室，广东湛江524002

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LIU Meng-jie，LIN Li-jing，JIANG Yong-chao

College of Food Science and Technology，Huazhong Agricultural University，Wuhan 430070，Hubei，China；Agricultural Products Processing Research Institute，Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs，Zhanjiang 524002，Guangdong，China；Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables，Zhanjiang 524002，Guangdong，China

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