Studies On Extraction And Separation Of Antioxidant Constituents From Ginger

Ginger has been widely used in food, medical and cosmetic fields for itsunique pharmaceutial and flavoring propeties.Its properties are closely relatedto antioxidants.This paper focus on the isolation of those antioxidants and theirantioxidant and free radical scavenging activities, with ginger and constituentsrelated to ginger.The main results obtained were as below: Crystalized gingerol was found in eluents of isolation assay 2.Thisindicated that gingerols can be obtained at normal temperature. While studiesmade before found that gingerols could only crystalized at minus 18℃ inhexane (Grass gingerols was disolved in hot hexane first then stored in thefreezer of minus - 18℃. When the gingerol crystal appeared, got rid of thehexane . The whole process was repeated a few times in order to get puregingerols). Grass gingerols could be isolated well through solvent system of20%-50% ethanol through polyamide column.In this way, three constituents ofgingerols were obtained. The separation efficiency of vacuum polyamidecolumn was better than that of flash polyamide.The former costed much moretime than the later. However, we noticed that Polyamide could seperateginger oleoresin well, but it was useless to seperate fresh ginger. Separation assay 2 and assay 4 both showed good results.The former usedether and hexane, while the later used ethanol. so the later was more properand safer than the former .The results of SARF&DPPH scavenging activites and antioxidant testindicated,that the gingerols and Shogoals had the antioxidant and free radicalscavenging properties, that Zingerone was one of constituents scaveng freeradicals in ginger and its products. Dehydrozingerone also has the antioxidantand scaveng free radicals property. Dehydrozingerone can be easilysynthesized, so it has the potential to be a new antioxidant additives.