酶法辅助提取生姜挥发油及其抗氧化活性研究

Study on enzyme-assisted extraction of volatile oil from ginger and its anti-oxidative activities

采用酶法辅助水蒸气蒸馏法提取生姜挥发油,考察了酶种类、酶用量、酶解温度、酶解pH对酶法辅助提取生姜挥发油的影响,应用脂质过氧化法和DPPH自由基清除法测定生姜挥发油的抗氧化活性。结果表明,酶法提取生姜挥发油的最佳工艺条件是:纤维素酶,酶用量2.0%,酶解温度50℃,酶解pH为6.0,酶解时间2.0 h,水蒸气蒸馏3.0 h,挥发油提取率最高为3.86%。生姜挥发油抗脂质过氧化及对DPPH自由基清除均有良好效果。

The volatile oil from ginger by enzyme-assisted steam distillation and its anti-oxidative activities were studied. The types of enzyme, enzyme dosage, enzymatic temperature, and enzymatic pH which affected enzyme-assisted extraction of volatile oil were studied. The anti-oxidative activities of volatile oil from ginger were studied by the methods of lipid peroxidation and DPPH radical scavenging. The result showed that the optimal process conditions were cellulose, enzyme dosage of 2.0%, enzymatic temperature of 50 ℃, enzymatic pH of 6.0, enzymatic time of 2.0 h, steam distillation time of 3.0 h. Under these conditions,volatile oil yield was 3.86%. The volatile oil from ginger on lipid peroxidation and DPPH radical scavenging had a good effect.