超声波辅助提取泡姜姜辣素的实验研究  

Ultrasonic-assisted Extraction of Pickled Ginger Gingerols

作　　者：雍其欢 王昱沣[1] 崔秋兵[1] 

机构地区：[1]内江师范学院化学化工学院,四川内江641112

出　　处：《中国调味品》2015年第3期33-36,共4页China Condiment

基　　金：生姜与泡姜风味物质对比研究(X201314)

摘　　要：以泡姜为原料,研究超声波辅助提取姜辣素的最佳工艺条件。选用香草醛为对照品,用紫外分光光度法测定姜辣素的含量。通过单因素变量试验和正交试验方法得到最佳提取条件为:乙醇浓度80%、液料比1∶15、超声功率500 W、超声处理时间10min,在最佳条件下平均提取率为2.029%。超声波辅助提取泡姜姜辣素的提取率高,而且实验的重现性好,研究对泡姜姜辣素提取具有一定的参考价值。In this paper,the ultrasonic-assisted extraction processing of pickled ginger gingerols is studied.Vanillin is taken as comparison standard,and UV spectrophotometry is used to measure the content of gingerols.Using the single factor and orthogonal design to optimize the extraction conditions of pickled ginger gingerols,the result shows that the ethanol concentration is 80% vol,material-to-liquid ratio is 1∶15,ultrasonic power is 500 W,and ultrasonic wave treatment time is10 min.Under the optimized conditions,the average extraction yield is 2.029%.The extraction yield of pickled ginger gingerols is high,and the experimental reproducibility is better.The study has certain reference value for extraction of pickled ginger gingerols.

关 键 词：泡姜 超声波 正交实验法 姜辣素 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]