真空冷冻干燥法和自然干燥法对干姜中多糖和姜酚类成分的影响  

Effect of the vacuum freezing and natural drying on the contents of polysaccharides and gingerols from Zingiberis Rhizoma

作　　者：程轩轩[1] 孟江[1] 卢国勇[1] 梁慧超[1] 吴燕妮[1] 

机构地区：[1]广东药学院中药学院,广东广州510006

出　　处：《广东药学院学报》2011年第3期264-266,共3页Academic Journal of Guangdong College of Pharmacy

基　　金：广东省教育厅育苗工程[粤财教(2008)342号]

摘　　要：目的比较真空冷冻干燥和自然干燥方法对干姜中多糖和酚类成分的影响。方法以辣椒碱和葡萄糖为指标,采用紫外-可见分光光度法测定真空冷冻干姜和自然干燥干姜中多糖和酚类成分的含量。结果真空冷冻所得干姜的多糖含量高于自然干燥品,而姜酚类成分的含量低于自然干燥品。结论不同干燥方式对干姜多糖和总姜酚的含量有显著影响。Objective To compare the contents of polysaccharides and gingerols from Zingiberis Rhizoma between the vacuum freezing and natural drying.Methods The contents of polysaccharides and phenol compounds from Zingiberis Rhizoma were determined by UV spectrophotometry,indexed by styptysat and glucose.Results The content of polysaccharides from Zingiberis Rhizoma dried by vacuum freezing was higher than that of natural drying,while the content of gingerols was lower.Conclusion Different drying methods affect the contents of polysaccharides and gingerols from Zingiberis Rhizoma significantly.

关 键 词：真空冷冻干燥法 自然干燥法 干姜 多糖 姜酚 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]