生姜提取物对油脂抗氧化作用研究  

Study on antioxidant of ginger extracting components on lard

作　　者：于洁[1] 云彩虹[2] 南叶飞[1] 左正龙[1] 王世祥[1] 郑晓晖[1] 

机构地区：[1]西北大学生命科学学院,陕西西安710069 [2]西安交通大学生命科学与技术学院,陕西西安710049

出　　处：《食品工业科技》2010年第5期154-156,共3页Science and Technology of Food Industry

基　　金：陕西省教育厅自然科学资助项目(09JK788);国家自然科学基金资助项目(20875074)

摘　　要：以产于陕西省户县的生姜为原料,研究了不同溶剂生姜提取物对油脂的抗氧化作用。实验结果表明:生姜在甲醇、乙醇、乙酸乙酯、氯仿、冰醋酸、正己烷等溶剂中的提取物对猪油和豆油均有抗氧化作用,并且提取物对猪油的抗氧化作用随提取溶剂极性的增大而加强;采用80%乙醇,50℃,姜液比为1∶12,提取4h,所得提取物对猪油的抗氧化作用最好;微波提取是非常高效的提取方法,用微波中火提取仅需2min,该方法具有高效快速的特点。Effective antioxidant components in the gingers were extracted in different solvents,the antioxidant activity of the extracts to the lard and bean oil was studied,the ginger employed was produced in Hu county of Shaanxi Province. The experimental results indicated that the antioxidant activity of the extracts increased with the polarity of the extracting solvents;the antioxidant components extracted from the ginger with the ratio of ginger to solution of 1∶12 at 50℃ for 4h exhibits excellent antioxidant to lard,the solution was 80% ethanol;microwave extraction was very effective method for fast extraction.

关 键 词：生姜 油脂 抗氧化 过氧化值 

分 类 号：TS201.2[轻工技术与工程—食品科学]