摘要
主要研究了溶剂种类、提取工艺、干燥方式等对于生姜提取物抗氧化活性的影响。实验表明75 %乙醇提取物的抗氧化活性优于水提取物和乙酸乙酯提取物 ,但三种提取物之间存在着明显的抗氧化协同作用。通过正交实验得到较适宜的提取条件为 :溶剂量9∶1 ,浸提温度45℃ ,时间为2h。采用40℃以下低温干燥。
Antioxidant activities of ginger powder extracts prepared under different conditions were studied.75%ethanol extract gave more effective resistance to the oxidation of marine fish oil than those extracted by water or ethyl acetate,there was significant synergestic effect among them.Orthogonal test showed that optimum extracting temperature was 45℃,the ratio of solvent and ginger powder was 9∶1,the extracting time was 2 h,and the drying temperature should be lower than 40℃.
出处
《食品工业》
北大核心
2001年第4期36-38,共3页
The Food Industry
