Abstract: It has been a long time since people began to eat ginger. Being a commonly used hot flavor, ginger has a great anti- oxidant effecta nda ni mportantm eaningo n keeping people’s health,r esistings enilitya ndp reventingf oodf romr otting.A nti-oxidant activities of ginger extracts were measured by DPPH method and Na2S2O3-I2 titration. The results showed that all the ginger extracts obtained by supercritical CO2 showed better scavenging effects on DPPH radical than those of ethanol solution. Ginger extracts obtained by supercritical CO2 showed greatest anti-oxidant effect when their concentration was 0.20% (the quality rate ofe xtractst ol ard).A tt hes ame level,g ingere xtractso btainedb y supercriticalC O2 hadg reatera nti-oxidante ffectt hant hato f ethanol solution when the concentration of the latter was 15%(the quality rate of extracts to lard). Critic acid, tartaric acid and ascorbic acid had significant synergic effects on the ginger extracts obtained by supercritical CO2. Among them, the synergic effect withascorbic acid was the best.

Key words: ginger, supercritical CO, 2oils and fats, anti-oxidant effect, cooperative effect