摘要
以生姜为原料,用石油醚作为萃取剂,通过单因素试验研究原料粒径、萃取时间、萃取温度和料液比对生姜油提取率的影响;以生姜油提取率为指标,通过正交试验得出最优工艺配方;最后通过GC-MS对提取得到的生姜油进行成分分析。结果表明最优工艺组合为:原料粒径80目、萃取温度为45℃,萃取时间为60 min和料液比为1∶4.5(g/mL),在该条件下生姜油提取率为5.63%;经GC-MS分析鉴定出64种化合物,生姜油成分主要为姜烯、姜黄素、香叶醛、桧烯、水芹烯、橙花醛、α-法尼烯、莰烯。经感官评定得到的生姜油为浅黄色,分布均匀、无分层、具有纯正的生姜风味。经测定,生姜油酸价为5.10 mg/g,碘价169.86 g/g。
Taking gingers as raw material and petroleum ether as extraction solvent,the effect on the extractionof ginger oil of the size of raw material particle,extraction time,extraction temperature and the ratio of materialto liquid were studied by single factor experiments. The optimum extraction conditions of gingers oil wereobtained via orthogonal experiment. Then the ginger oil was analyzed by gas chromatography-mass spectrometry（GC -MS） . The results showed that,the optimum conditions of ginger oil were as follows：the materialsgranularity was 80 mesh;the extraction temperature was 45 益;the extraction time was 60 min;the ratio ofmaterial to liquid was1 颐 4.5 （g/mL）;the extraction rate of ginger oil was 5.63 % under the optimum conditions.64 compounds in ginger oil were identified by GC-MS,the main components of ginger oil were gingerene,curcumin,geranene aldehydes,seselene,crocellulose,neroli,琢 -fenidene and camphene. After sensoryevaluation,the ginger oil was light yellow,evenly distributed,without stratification,with a pure ginger flavor.And ginger oil acid value and iodine value were 5.10 mg/g and 169.86 g/g, respectively.
作者
陈淑娟
CHEN Shu-juan(College of Pharmacy, Hunan Vocational College of Science and Technology, Changsha 410000, Hunan,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第11期48-53,共6页
Food Research and Development
关键词
生姜
生姜油
石油醚萃取
工艺优化
成分分析
ginger
ginger oil
petroleum ether extraction
process optimization
component analysis
