正交实验法优化提取生姜姜辣素的工艺研究  

Study on orthogonal extraction technology of Gingerol

作　　者：朱沛沛[1] 刘宁[1] 巨敏[1] 张菲[1] 

机构地区：[1]陕西理工学院化学与环境科学学院,陕西汉中723001

出　　处：《江西食品工业》2011年第4期31-33,共3页Jiangxi Food Industry

摘　　要：以乙醇作为提取剂,在单因素实验基础上,通过正交试验对工艺条件进行了优化。结果表明,最佳工艺条件为:乙醇体积分数80%,微波温度55℃,微波时间120s,微波功率300W,料液比1:14(g/mL),在此条件下,生姜姜辣素提取率可达1.7108%。Using ethanol as extraction agent, the extraction technologies were optimized through orthogonal test based on single factor. The results showed that the optimum conditions were ethanol volume fraction of 80%, microwave temperature of 55℃, microwave treatment of 120s, microwave power of 300W, ratio of solid of solvent 1：14 （g/mL）, and the extraction rate of Gingerol was 1.7108% under optimal extraction conditions.

关 键 词：姜辣素 正交实验法 优化 提取 

分 类 号：TS972.1[轻工技术与工程]