姜酚的提取、鉴定及其抗氧化性研究  

Study on Extraction, Identification and Antioxidation of Gingerol

作　　者：于宁[1] 曾虹燕[1] 邓欣[1] 曾美霞[1] 冯波[1] 

机构地区：[1]湘潭大学化工学院生物技术研究所,湖南湘潭411105

出　　处：《食品科学》2007年第8期201-204,共4页Food Science

基　　金：湖南省科技厅资助项目(02SSY1001-11);湘潭大学资助项目(03X2X01)

摘　　要：采用有机溶剂萃取法、超声波萃取法和微波萃取法从生姜中提取有效活性物质姜酚,对三种提取方法进行比较,结果表明,有机溶剂萃取法姜酚提取率和纯度最低,分别为0.15%和49.7%,超声波萃取法姜酚提取率和纯度最高,分别为1.39%和77.4%。超声波萃取法正交试验表明,其最佳工艺条件为:辐射功率500W,占空比0.7,辐射时间1.5h。对提取物进行定性定量分析,用IR、UV等手段进行表征,探讨了姜酚的抗氧化性能。姜酚有良好的抗氧化性能,能有效的清除超氧阴离子SAFR和DPPH自由基。Gingerol was extracted from powder of dry ginger with three different methods of organic solvent, ultrasonic extraction and microwave extraction. The results showed that the yield and purity of the gingerol were the lowest with organic solvent method, 0.15% and 49.7%, respectively. The yield and purity of the gingerol were the best with ultrasonic method, 1.39% and 77.4%, respectively. The extracts of the ginger were characterized with infrared spectroscopy （IR）, ultraviolet spectroscopy （UV）. By orthogonal experiment, the optimum conditions with ultrasonic method were radiation time 1.5 h, ultrasonic power 500 W, rate of cavitation 0.7. The antioxidation of the extract from powder of ginger was determined. The extract with high antioxidation could efficiently clean out superoxide anion free radical （SARF） and l, 1-diphenyl-2-picrylhdrazyl （DPPH） free radical.

关 键 词：姜酚 超声波 微波 抗氧化性 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]