A Brief Analysis Of The Active Ingredients Of Ginger

Ginger is rich in nutrition, at present, the research has identified more than 200 kinds of chemical components, protein accounted for 1.4%, fat accounted for 0.7%, carbohydrate accounted for 8.5%, and contains gingerol, flavonoid, alcohol, ene, multivitamin and a variety of trace elements and other components. Ginger has a long history of human consumption. It is listed in the Shenlong Materia Medica as one of the most commonly used herbs in Chinese medicine. The Ministry of Health of China published it as one of the first plant resources for both medicine and food, and it is an important raw material for spice extraction industry. The ginger extract produced by Longlin biological plant extract team has a hot sales specification of 5% gingerol.

Ginger Hydroxybenzene

The spicy ingredients of ginger are gingerol (gingerol) and the decomposition products 6-gingerol and 8-gingerol. Gingerol is the general name of gingerol, ginger brain and other ginger related spicy substances. Gingerol is the main active ingredient in ginger. According to its structure, gingerol can be divided into mono-aromatic ring and double-aromatic cycloheptane, both of which include a variety of components. Its composition and content vary greatly depending on the producing area, growing period and processing method. In vitro studies have shown that both ginger water extract and organic solvent extract can inhibit platelet aggregation and thrombogenesis, and their effects are enhanced with the increase of the dose. Gingerol can effectively inhibit cyclooxygenase activity in mouse leukemia cells, and inhibit arachidonic acid-induced platelet aggregation effect is similar to that of aspirin.

Flavonoids

Flavonoids are one of the secondary metabolites of plants. Ginger contains flavonoids, which have strong antioxidant activity and are stronger than citric acid and ascorbic acid. The 75% methanol solution with 40 times of raw materials was used to extract the highest yield of 1.250% at 60 ~ 65℃. The preliminary analysis showed that the structure of the solution was dihydroflavone without ano-dihydroxyl, free 5-hydroxyl and 7-hydroxyl in A ring. In addition to antioxidant properties, flavonoids also have medicinal health care functions such as lowering blood sugar, lowering blood fat, antibacterial, anti-inflammatory, antioxidant, anti-aging, treating cardiovascular and cerebrovascular diseases and eliminating free radicals in the body.

Protease

Gingerproteinase is a new proteolytic enzyme extracted from ginger, which belongs to mercaptan proteinase like papain, bromelain and FIG proteinase, and can singly hydrolyze the peptides and proteins of P2 proline. The protease activity in fresh ginger storage stems was the highest, about 4.5 times of that in young stems. Therefore, storage stems should be used as raw material to extract ginger protease. Ginger protease can be used as meat tenderizer. The confirmed curd property makes it a promising substitute for veal gastric enzyme in cheese production. The characteristics of hydrolyzing specific peptide bonds make it a promising tool enzyme for protein sequencing and identification of protein stable domains with promising industrial development prospects.