超声萃取陕西黄姜中姜酚的工艺研究

Research on the ultrasonic extraction process conditions of gingerol from turmeric grown in Shaanxi province

以陕南汉中和安康种植的黄姜为原料,以乙醚为溶剂,采用超声萃取法提取姜酚,应用正交实验法探索了料剂比、超声温度、超声频率、超声时间对提取效率的影响,并对提取物进行了柱层析分离和UV、IR光谱定性分析。结果表明,超声提取时间是影响提取率的主因,最佳提取条件为:超声提取温度为70℃,姜和溶剂的比为1∶2(g/mL),提取时间为2 h,超声功率为400 W,姜酚提取率最大为2.12%,提取物中纯姜酚的质量分数(纯度)为71.8%。

Gingerols were extracted by ultrasonic extraction from turmeric which grown in Ankang and Hanzhong area,Shaanxi province. It was optimized the process conditions, such as ultrasonic frequency, time, temperature and material ratio. The extraction products were also isolated by column chromatography and identified by UV and IR. The results show that ultrasonic time is the main factor on the extraction ratio,and the yield is 2. 12%, which mass fraction （70 ℃ ）,ratio of turmeric and solvent 1： 2（g/mL） , was 71. 8%, under optimal conditions temperature time 2 h, power 400 W.