摘要
文章通过正交试验研究了不同反应条件(pH、温度和反应时间)对6-姜酚转化为6-姜脑的影响,并利用高效液相色谱对反应产物进行了分析。生成6-姜脑最多的反应条件组合是:pH 1.0;温度80℃;反应时间1.5h。结果表明:pH、温度和反应时间这三个因素对姜酚转化成姜脑有很大的影响,其中pH对反应影响最为显著,温度次之,反应时间影响最小。
This thesis focused on how different reaction conditions affect the transformation from gingerol to shogaol through orthogonal experiments. The products are analyzed using High Performance Liquid Chromatography. The optimal reaction condition under which a maximum amount of shogaol has been achieved is： pH 1.0, temperature 80℃ and reaction time 1.5h. The results indicate that all the three factors have great effect on the reaction, among which pH has the first significant influence and temperature the second, reaction time the least.
出处
《中国调味品》
CAS
北大核心
2008年第3期51-53,共3页
China Condiment
基金
暨南大学本科生科技创新工程
关键词
姜酚
姜脑
高效液相色谱
gingerol
shogaol
High Performance Liquid Chromatography
