纤维素酶-超声波辅助提取泡姜姜辣素的研究  

Cellulose and ultrasonic assisted extraction technology of gingerol from pickled ginger

作　　者：李小龙[1] 雍其欢 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：《中国酿造》2015年第6期103-106,共4页China Brewing

基　　金：大学生创新科研项目(X201508)

摘　　要：以泡姜干粉为原料,先用纤维素酶酶解处理泡姜细胞壁,再用超声波辅助体积分数为50%的乙醇溶液提取泡姜的姜辣素。紫外分光光度法在波长280 nm处以香草醛作为标准品检测提取物中姜辣素的含量,并通过单因素试验和L9(34)正交试验确定泡姜姜辣素的最佳提取条件为料液比4∶200(g∶m L),酶解时间90 min,酶解温度55℃,超声时间5 min。在此最佳条件下,泡姜姜辣素提取率达到1.98%。With dried pickled ginger powder as raw material, cellulase was firstly applied to broken the pickled ginger cell walls, then gingerol was extracted with 50% ethanol by ultrasonic extraction. UV spectrophotometer was employed to measure the content of gingerols at the wavelength of 280 nm, using vanillin as standard substance. The optimal extraction condition of gingerol was obtained through single-factor and L9 （3^4） orthogonal experiments as follows： solid-to-liquid ratio 4：200（g：ml）, enzymolysis time 90 min, temperature 55 ℃ and ultrasonic time 5 min. As a result, the content ofgingerol in crude extract was 1.98%.

关 键 词：泡姜 纤维素酶 超声波 姜辣素 提取 

分 类 号：TS202.3[轻工技术与工程—食品科学]