生姜多酚类物质的提取工艺研究  

Study on the Extraction Process of Polyphenols from Ginger

作　　者：刘军伟[1] 李啸晨[1] 侯婴惠 王芸[1] 唐晓珍[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《中国调味品》2017年第5期153-156,共4页China Condiment

摘　　要：以生姜为原料,溶剂浸提法提取生姜多酚。通过单因素试验分析了料液比、乙醇浓度、浸提时间、超声功率对生姜多酚类物质得率的影响。在单因素试验的基础上,通过正交试验优化了提取的最佳工艺条件。试验结果表明:生姜多酚类物质最佳的提取工艺为料液比1∶2,乙醇浓度80%,浸提时间1.5h,超声功率400 W,在此条件下多酚的得率为0.503%。该研究结果为生姜的开发利用提供了实验依据。Use ginger as raw material, the polyphenols from ginger are extracted by solvent extraction method. The ratio of solid to liquid, ethanol concentration, extracting time and ultrasonic power are analyzed by single factor experiment. On the basis of single factor experiment, the optimal process conditions for polyphenols extracting from ginger are obtained by orthogonal experiment. The results show that the optimum extraction conditions are as follows： the ratio of solid to liquid is 1 ： 2, the ethanol concentration is 80%, the extracting time is 1.5 h and the ultrasonic power is 400 W, under such conditions, the extraction yield of polyphenols is up to 0. 503%. The results could provide experimental data for the development and utilization of ginger.

关 键 词：生姜 提取 多酚 

分 类 号：TS201.1[轻工技术与工程—食品科学]