生姜多酚的优化提取及其抗氧化性研究

Study on extraction and antioxidation of ginger polyphenols

以生姜为原料,有机溶剂浸提法提取生姜多酚。通过单因素和正交实验探讨了溶剂种类、溶剂浓度、料液比、提取时间、提取温度以及提取次数等对生姜多酚提取率的影响。结果表明:鲜生姜60℃以下干燥,粉碎过60目筛,最佳溶剂75%乙醇,料液比1∶25,70℃条件下回流提取2次,每次2.5h,生姜多酚提取率最高达到1.79%。抗氧化实验表明,生姜多酚具有一定的清除DPPH自由基的能力,且清除能力与浓度呈较明显的量效关系,气相色谱-质谱联用(GC-MS)分析鉴定出35种化合物,其中多酚类化合物7种,相对含量达45.02%,表明了生姜的乙醇提取物中富含多酚类抗氧化活性成分。

Extraction technology of ginger polyphenols in ginger was studied with solvent extraction. Effects of solvent species, ethanol concentration, ratio of material to liquid, extraction time, extraction temperature and extraction times on extraction rate of ginger polyphenols were investigated by single factor and orthogonal test.The optimum extraction conditions for ginger polyphenols were identified as the follows, the particle size 60 screen mesh,75 % ethanol as solvent, ratio of material to liquid 1 ：25, extraction temperature 70℃, extraction time 2.5h with two times after drying less than 60℃ of fresh ginger.The extraction ratio of ginger polyphenols was up to 1.79%.The experiment of antioxidant activity showed that ginger polyphenols had good activity of scavenging DPPH radicals, and the scavenging activity had obvious dose-effect relationship of concentration.And the extract was analyzed by GC-MS.7 compounds might belonged to polyphenols in the 35 compounds identified by GC-MS analysis, and relative content was up to 45.02%.Results showed that there were rich in antioxidant components as polyphenols in the extract.