沙姜和生姜抗氧化能力及營養成分比較研究

摘要：沙姜和生姜具有藥食兩用特性，為進一步提高沙姜、生姜的綜合利用價值，開發深加工產品，文章以沙姜和生姜為主要研究對象，對比兩種姜科植物塊狀根莖的抗氧化能力（DPPH自由基清除能力、ABTS自由基清除能力）、營養成分（蛋白質、脂肪、總多糖、可溶性固形物、水分的含量）及活性成分（總多酚和總黃酮的含量）。結果表明，兩種姜科植物的塊狀根莖均含有極高的水分，其水分含量均超過90%；在蛋白質、脂肪、總多糖和可溶性固形物的含量方面，沙姜的含量均高于生姜，其中沙姜的脂肪含量為（26.41±2.11） g/100 g，總多糖含量為（9.28±1.42） μg/mL，均顯著高于生姜；在抗氧化能力方面，沙姜的DPPH自由基清除率為（56.94±6.32）%，ABTS自由基清除率為（85.14±10.27）%，均優于生姜的抗氧化能力；在活性物質含量方面，沙姜塊狀根莖的總多酚含量為（12.88±2.64） mg/g，總黃酮含量為（20.46±0.24） mg/g，顯著高于生姜活性物質含量。總體來看，沙姜塊狀根莖內營養物質含量豐富、抗氧化能力強、活性物質含量高，更適宜進行深加工產品、各種復合調味品的開發利用。

關鍵詞：沙姜；生姜；抗氧化；營養

中圖分類號：TS201.2""""""文獻標志碼：A"""""文章編號：1000-9973（2025）02-0205-04

Comparative Study on Antioxidant Capacity and Nutritional Components of

Kaempferia galanga and Zingiber officinale

XING Hai-jun

（Department of Physical Education， Xinzhou Normal University， Xinzhou 034000， China）

Abstract： Kaempferia galanga and Zingiber officinale have medicinal and edible properties. In order to further improve the comprehensive utilization value of Kaempferia galanga and Zingiber officinale， and develop deep-processing products， in this paper， with Kaempferia galanga and Zingiber officinale as the main research objects， the antioxidant capacity （DPPH radical scavenging capucity， ABTS radical scavenging capacity）， nutrients （the content of protein， fat， total polysaccharides， soluble solids and moisture） and active components （the content of total polyphenols and total flavonoids） of the block-shaped rhizomes of two types of Zingiberaceae plants are compared. The results indicate that the block-shaped rhizomes of two types of Zingiberaceae plants contain extremely high moisture， with moisture content exceeding 90%. In terms of the content of protein， fat， total polysaccharides and soluble solids， the content of them in Kaempferia galanga is higher than that of Zingiber officinale. Among them， the fat content of Kaempferia galanga is （26.41±2.11） g/100 g， and the content of total polysaccharides "is （9.28±1.42） μg/mL， which are significantly higher than those of Zingiber officinale. In terms of antioxidant capacity， the DPPH radical scavenging rate of Kaempferia galanga is （56.94±6.32）%， and the ABTS radical scavenging rate is （85.14±10.27）%， which are both better than the antioxidant capacity of Zingiber officinale. In terms of the content of active substances， the content of total polyphenols of the block-shaped rhizome of Kaempferia galanga is （12.88±2.64） mg/g， and the content of total

flavonoids is （20.46±0.24） mg/g， which are significantly higher than those of Zingiber officinale. Overall， the block-shaped rhizome of Kaempferia galanga has rich nutrient content， strong antioxidant capacity and high active substance content， making it more suitable for the development and utilization of deep-processing products and various compound seasonings.

Key words： Kaempferia galanga; Zingiber officinale; antioxidation; nutrition

生姜（Zingiber officinale Roscoe）是一種多年生草本植物，屬于姜目、姜科、姜屬。它的根莖新鮮時具有獨特的辛辣味道，使得生姜成為日常生活中不可或缺的天然調味品^[1]。不僅如此，生姜還在許多傳統食品和輕工業產品的生產制作過程中扮演著重要的原材料角色。生姜含有豐富的營養成分，如維生素C、鉀和鐵等礦物質，這些成分不僅有助于增強人體的免疫力，而且能促進新陳代謝，有益于心血管健康。……