姜辣素的超声波提取及其抗氧化性研究  

Ultrasonic-assisted Extraction and Antioxidant Activity of Gingerol

作　　者：唐仕荣[1] 宋慧[1] 刘全德[1] 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

出　　处：《食品科学》2009年第20期138-142,共5页Food Science

基　　金：徐州工程学院2007年度自然科学研究计划项目(XKY2007223);江苏省2008年大学生实践创新计划项目(苏教高[2008]34号)

摘　　要：以鲜生姜为原料,通过单因素和正交试验对姜辣素提取工艺中溶剂种类、乙醇体积分数、超声波处理时间、料液比、粉末颗粒大小、提取次数以及生姜的预处理方式等影响姜辣素提取率的因素和提取液的抗氧化活性进行探讨。确定了最佳的提取工艺:鲜生姜在60℃条件下干燥,粉碎过60目筛,60%乙醇为溶剂,料液比1:12.5(m/V)条件下超声处理15min,姜辣素的1次提取率即可达到3.03%。抗氧化活性实验表明,姜辣素具有一定的清除羟自由基和DPPH自由基的能力,清除能力与浓度呈较明显的量效关系。气相色谱-质谱联用(GC-MS)分析最佳条件提取样品,分析鉴定出22种物质,其中4种属于姜辣素,相对含量达31.98%,证实了生姜乙醇提取物中富含姜辣素抗氧化活性成分。For the purpose of obtaining a maximum extraction yield of gingerol in the ultrasonic-assisted extraction from ginger, crucial technological parameters including solvent variety, ethanol concentration, extraction time, ratio of material to liquid, extraction times, material particle size and pretreatment method were studied by single factor and orthogonal array design methods. The optimum preparation process of gingerol from fresh ginger was based on drying at less than 60 ℃, grinding, 60 mesh sieving, and once ultrasonic-assisted extraction with 60% ethanol （V/V） for 15 min with a ratio of material to liquid 1：12.5 （m/V）. Under such conditions, the extraction yield of gingerol was up to 3.03%. Gingerol exhibited good scavenging effect to hydroxyl and DPPH free radicals in a good dose-dependent manner. Totally 22 compounds were identified in the extract by GC-MS, in which 4 compounds were gingerols and the relative content was up to 31.98%.

关 键 词：姜辣素 超声波 工艺研究 抗氧化性 气相色谱-质谱法(GC-MS) 

分 类 号：S632.5[农业科学—蔬菜学]