摘要
以低温干燥的生姜粉为材料,通过单因素和正交试验对姜辣素提取工艺中溶剂种类、乙醇浓度、超声波处理时间、料液比、粉末颗粒大小、提取次数以及生姜的预处理方式等影响姜辣素提取率的因素进行了探讨。确定了最佳的提取工艺:鲜生姜60℃以下干燥,粉碎过60目筛,60%乙醇为溶剂,1∶12.5料液比条件下超声处理15 min,姜辣素的1次提取率即可达到3.03%,达到乙醇回流提取6 h的88.54%,体现了超声波辅助提取的高效率及高选择性等优点。
Extraction technology of gingerol in ginger was studied by using an ultrasonic sound ex- traction equipment. Effects of solvent species, ethanol concentration, extraction time, ratio of material to liquid, particle size, extraction times and pretreatment method on extraction rate of gingerol were investigated by single factor and orthogonal test. The optimum extraction conditions for gingerol were identified as the follows： the particle size as 60 screen mesh, 60% ethanol （V/V） as solvent, ratio of material to liquid as 1：12.5（W/V）,extraction time 15 min with only one time after drying less than 60℃ of fresh ginger. The extraction ratio of gingerol was up to 3.03%, which was about 88.54% that of ethanol refluence extraction for 6h. All these results indicate that ultrasonic wave extraction is a rapid method with a good selectivity and handle expediently.
出处
《中国调味品》
CAS
北大核心
2009年第1期46-49,共4页
China Condiment
基金
徐州工程学院2007年度自然科学研究计划项目(XKY2007223)
关键词
姜辣素
生姜
超声波
提取
工艺研究
gingerol
ginger
ultrasonic wave
extraction
technological study
