生姜中总黄酮的提取工艺及稳定性研究

Study on Extraction Technology and Stability of Flavonoids from Ginger

文章以生姜为原料,对其总黄酮的提取工艺及稳定性进行了研究。采用正交试验设计考察粉碎粒度、乙醇浓度、液料比和提取温度对生姜总黄酮提取工艺的影响,并对生姜总黄酮的稳定性进行初步研究。结果表明:生姜粉碎粒度为60目、乙醇浓度为70%、液料比为15∶1、提取温度为70℃,在此条件下生姜中总黄酮的提取率达到1.52%;提取的生姜总黄酮溶液在避光和80℃以下的条件下稳定性良好,而光照和温度超过80℃则出现少量降解。该研究为生姜的深入开发提供一定的思路和理论依据。

In this study, the extraction process and stability of flavonoids from ginger are studied. The effects of crushing particle size, ethanol concentration, ratio of liquid-material and extraction temperature on the extraction process of flavonoids are studied by orthogonal test. The stability of flavonoids is also studied. The results show that the optimum extraction conditions are as follows, the particle size is 60 mesh, the ethanol concentration is 70~, the ratio of liquid-material is 15 ： 1, and the extraction temperature is 70 ＂C. Under these conditions, the extraction rate of flavonoids from ginger is 1.52~. The flavonoids have good stability under the conditions of avoiding illumination and below 80 ℃, while there＇s a small amount of degradation under the conditions of illumination or above 80 ℃. This study has provided some ideas and theoretical basis for the further development of ginger.