微波辅助提取生姜姜辣素的工艺研究  

Study on extraction of gingerol in ginger by microwave-assisted technology

作　　者：朱沛沛[1] 刘晓丹[1] 巨敏[1] 刘军海[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：《江苏调味副食品》2011年第4期12-15,共4页Jiangsu Condiment and Subsidiary Food

摘　　要：为了给生姜姜辣素的提取及开发提供理论参考,研究了以乙醇为溶剂、微波辅助提取生姜姜辣素的工艺。在单因素实验的基础上,通过正交试验对提取工艺条件进行了优化。结果表明,最佳工艺条件:乙醇体积分数为80%、微波温度为60℃、微波时间为120 s、微波功率为300 W和料液比为1∶12。在此条件下,生姜姜辣素提取率可达1.7746%。For a better extraction and development of gingerol in ginger, the microwave - assisted ethanol extraction technology of Gingerol was studied. The extraction technologies were optimized through single - factor - test - based orthogonal experimental design. The results indicated the optimum extracting conditions as the following： ethanol volume fraction 80%, microwave temperature 60℃, microwave treatment 120 s, microwave power 300W, ratio of solid to solvent 1 ： 12. The extraction rate of Gingerol was up to l. 7746% under the above conditions.

关 键 词：生姜 姜辣素 微波辅助 提取 

分 类 号：TS201.4[轻工技术与工程—食品科学]