摘要
姜酚是生姜中主要的辣味物质,具有显著的抗氧化效果和 多种药理作用。本文尝试以硅胶干柱和聚酰胺柱层析对 粗姜酚进行分离,结果显示,在固定相为聚酰胺的柱上, 以20%-50%乙醇溶液为流动相,可以将其分离。
Gingerols is the main pungent constituent in ginger, which has obvious antioxidant effect and other pharmaceutial properties. This research is managed to separate crude gingerols by silica gel dry column chromatography and polyamide Column Chromatography. The results indicated that crude gingerols could be separated through plyamide column chromatography with solvent system of 20%-50% ethanol.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第1期99-102,共4页
Science and Technology of Food Industry
基金
国家高技术研究发展计划委员会专项经费和留学回国人员科研启动费资助
关键词
姜酚
聚酰胺
乙醇
分离
gingerols
polyamide
ethanol
separate