摘要
姜酚是生姜中的化合物,具有抗炎、抗氧化、抑制微生物和缓解消化不良等多种生物活性功效。传统提取姜酚的方法通常采用乙醚或者乙酸乙酯等有机溶剂,提取后会有有机溶剂残留在姜酚中,并对姜酚的纯度和质量造成影响。该研究基于此,采用传统溶剂提取法、索氏提取法、超声辅助提取法和脉冲电场辅助法4种提取工艺对姜酚提取量的影响进行研究;再研究加工工艺在不同条件下对生姜中姜酚提取量的影响。研究结果表明,采用脉冲电场辅助法提取生姜中的姜酚时提取量最高、所需时间最短、提取温度最低,是一种绿色和低成本的技术;此外,利用脉冲电场辅助法提取生姜中姜酚的最佳加工工艺为乙醇浓度80%、脉冲宽度20μs、脉冲次数20次和电场强度2.0 kV/cm。
Gingerol is a compound in ginger and has various bioactivity effects such as anti-inflammation,antioxidation,inhibiting microorganisms and relieving indigestion.In the traditional extraction method of gingerol,organic solvents such as ether or ethyl acetate are usually used.After extraction,organic solvents will remain in gingerol and affect the purity and quality of gingerol.Based on this,in this study,the effects of four extraction processes such as traditional solvent extraction method,Soxhlet extraction method,ultrasonic-assisted extraction method and pulsed electric field-assisted method on the extraction amount of gingerol are investigated,and then the effect of processing technology on the gingerol extraction amount in ginger under different conditions is studied.The research results show that when pulsed electric field-assisted method is used to extract gingerol from ginger,the extraction amount is the highest,the required time is the shortest,and the extraction temperature is the lowest,making it a green and low-cost technology.In addition,the optimal processing technology for extracting gingerol from ginger using pulsed electric field-assisted method is ethanol concentration of 80%,pulse width of 20μs,pulse times of 20 times and electric field intensity of 2.0 kV/cm.
作者
胡亚平
党珊
HU Ya-ping;DANG Shan(Sanquan College of Xinxiang Medical University,Xinxiang 453500,China)
出处
《中国调味品》
CAS
北大核心
2024年第9期196-199,共4页
China Condiment
基金
河南省高等教育教学改革研究与实践项目(2021SJGLX635)。
关键词
姜酚
生姜
调味品
药食同源
gingerol
ginger
condiment
homology of medicine and food
