姜芽生长过程中姜辣素含量的变化研究  

Study on the Change of Gingerol Content in Ginger Bud Growth Process

作　　者：熊素敏[1] 王风玲[1] 

机构地区：[1]山东商务职业学院,山东烟台264670

出　　处：《中国调味品》2017年第3期121-123,共3页China Condiment

基　　金：山东省高等学校科技计划项目(J14LE60)

摘　　要：采用紫外分光光度法于680nm处测定姜辣素含量。以香草醛作为对照溶液,采用正交试验对实验条件进行了优化,在最佳条件下测定姜芽生长过程中姜辣素含量的变化情况。最终确定实验优化条件为温度50℃左右、提取时间90min、粉碎粒度80目,最佳采摘期为14~15天或姜芽长度7cm左右。In this paper, the gingerol content is detected at 680 nm by UV spectrophotometry. With vanillin as the reference solution, the experimental conditions are optimized by orthogonal experiment. Under the best conditions, the change of gingerol content in ginger bud growth process is detected. Ultimately, the optimal experimental conditions are determined as temperature of about 50 ℃, extracting time of 90 rain and granularity of 80 mesh. The best harvest period is 14-15 days or about 7 cm of ginger bud length.

关 键 词：姜辣素 含量 采摘期 

分 类 号：TS207.3[轻工技术与工程—食品科学]