摘要
生姜作为一种常用的香辛料 ,具有一定的抗氧化作用。本文结合正交试验采用直接水浴浸提 ,初步研究了不同因素、不同水平下生姜抗氧化物的最佳提取条件 ,即固液质量比 1∶10 ,乙醇浓度 (5 0 %、6 0 %、70 %、80 %、90 %、95 %) ,浸提温度 (4 0℃、5 0℃、6 0℃ ) ,浸提时间 (4h、6h、8h)。并且将最佳条件下的提取物以不同的浓度加入到猪油底物中 ,同时与抗坏血酸、酒石酸、柠檬酸作协同作用研究 ,在 6 0℃烘箱中加速氧化保存后 ,用Na2 S2 O3 I2 滴定法测定生姜乙醇提取物对猪油的抗氧化作用。结果表明 :生姜直接水浴浸提的最佳提取条件是 ,在固液质量比 1∶10的条件下 ,乙醇浓度为 6 0 %,浸提温度为 5 0℃ ,处理时间为 4h ;所有添加的生姜乙醇提取物对猪油都具有良好的抗氧化性能 ,并且添加猪油质量的 0 15 %时抗氧化效果最佳 ;与酒石酸、抗坏血酸、柠檬酸的协同作用不明显。
As a common spice, ginger was found to possess obvious antioxidant activity(protection factor,pf>2.0).This paper preliminarily studied the optimum extracting conditions of ginger by way of water-bath extraction and by means of orthogonal test design at different factors and levels.These are solid-liquid ratio(1∶10),alcohol concentration (50%,60%,70%,80%,90%,95%),extracting temperature (40℃,50℃,60℃),and extracting time (4h,6h,8h).After the accelerated oven storage,the antioxidant activities of the optimum condition extracts,which was added to the lard substrates at the different concentration,were evaluated and the synergistic actions were also investigated with a rang of substances such as vitamin C,citric acid and tartaric acid by Na 2S 2O 3-I 2 titrimatric method for measuring peroxide value(pov).The result showed that optimum extracting condition is ten times volumes 60% alcohol-water,extracting temperature 50℃,extracting treatment 4h. It was discovered that all treatments have antioxidative effects,and when its concentration was lower than 0.15%,the antioxidative effects increase quickly.As for the concentration of 0.15%,it has the best antioxidant activity.Although the cooperation effects were shown at certain extent but these effects were not very significant.
出处
《中国食品添加剂》
CAS
2001年第5期39-43,共5页
China Food Additives
关键词
生姜
乙醇提取物
猪油
抗氧化作用
Ginger, Water-bath extracting, Lard, Antioxidant activity, Synergistic action
