摘要
以生姜为原料,以无水乙醇为溶剂,利用微波辅助萃取从生姜中提取姜辣素,考察不同因素对姜辣素提取率的影响,再通过正交试验优化提取工艺,得到优化工艺条件。试验结果表明,姜粉目数为80目,微波提取时间为100 s,提取功率为220 W,液料比为90∶1(mL/g)时,生姜中姜辣素的提取率可达到1.989%。
Microwave-assisted extraction of gingerol from ginger was studied, with the ginger as raw material and ethyl alcohol as the solvent. The influence of different factors on gingerol extraction rate was investigated. The optimum extraction condition for gingerol extraction, obtained from orthogonal experiments, was showed as follow： 80 of mesh size, 100 s of extraction time, 220 W of microwave power, 90：1 （mL/g） of liquid-solid ratio. Under the conditions, the extraction ratio of gingerol was up to 1.989 %.
出处
《食品研究与开发》
CAS
北大核心
2012年第8期88-91,共4页
Food Research and Development
关键词
微波萃取
生姜
姜辣素
提取率
microwave-assisted extraction
ginger
gingerol
extraction ratio
