超声波—微波协同萃取姜辣素的工艺研究  

Technological study on synergistic extraction of gingerol by ultrasonic wave and microwave

作　　者：唐仕荣[1,2] 宋慧[1,2] 刘全德[1,2] 施春花[1] 郑君成[1] 何海洋[1] 王冉[1] 

机构地区：[1]徐州工程学院食品工程学院,江苏徐州221008 [2]食品资源开发与利用重点建设实验室,江苏徐州221008

出　　处：《食品与机械》2008年第6期76-79,共4页Food and Machinery

基　　金：徐州工程学院2007年度自然科学研究计划项目(编号:XKY2007223)

摘　　要：研究超声波—微波协同萃取姜辣素的工艺条件。以生姜粉为材料,通过单因素和正交试验探讨超声波—微波协同萃取姜辣素的工艺条件中溶剂种类、乙醇浓度、微波功率、微波处理时间、料液比及超声波等因素对萃取效果的影响。最佳工艺条件:70%乙醇为溶剂;料液比1∶12.5(W∶V);超声波250 W微波协同处理60 s,姜辣素的提取率达到1.843%,处理后物料经70℃热回流提取2 h,姜辣素的提取率可达到3.262%,是直接热回流提取2 h的1.5倍。Synergistic extraction technology of gingerol in ginger was studied by using an ultrasound wave and microwave synergistic extraction equipment. Effects of solvent species, ethanol concentration, microwave power, extraction time, ratio of material to liquid and ultrasound wave on extraction rate of gingerol were investigated through single factor and orthogonal test. The optimum extraction conditions for gingerol were identified as the follows： 70% ethanol （V ： V） as solvent, ratio of material to liquid as 1 ： 12.5 （W ： V）, synergistic extraction time 60 s with ultra- sound wave and microwave for one time. The extraction ratio of gingerol was 1. 843%, and then extracted for 2 h with thermal recycling extract, the extraction ratio was up to 3. 262%, which was 1.5 times that of direct extraction. The experimental results could provide reference for extraction process of gingerol.

关 键 词：姜辣素 生姜 超声波-微波协同萃取 

分 类 号：TS264[轻工技术与工程—发酵工程]