摘要
生姜是食药兼用资源,含有丰富的多糖。生姜多糖具有抗氧化、抗肿瘤、抗病毒、抗炎、抗辐射、降血糖、降血脂和免疫调节等多种生物活性功能。但是,我国生姜多糖的提取技术工艺远远落后于西方发达国家,导致我国仅能够出售价格相对低一些的生姜多糖粗加工产物。基于此,该研究对生姜多糖的提取技术工艺进行优化,主要从超声波功率、超声波时间、料液比和超声波温度对生姜多糖提取率的影响进行研究。研究结果表明,当超声波功率为400 W、料液比为1∶40、超声时间为15 min和超声温度为70℃时,生姜多糖提取率最高,同时使用响应面法对试验结果进行验证,试验结果与响应面方程具有较好的吻合度。
As a resource for both food and medicine,ginger is rich in polysaccharides.Ginger polysaccharides have a variety of biological activities such as anti-oxidation,anti-tumor,anti-virus,anti-inflammatory,anti-radiation,lowering blood sugar and lipids,and immune regulation.However,the extraction technology of ginger polysaccharides in China is far behind that of western developed countries,which leads to the fact that China can only sell the crude processed products of ginger polysaccharides at a relatively low price.Based on this,the extraction technology of ginger polysaccharides is optimized,the effects of ultrasonic power,ultrasonic time,solid-liquid ratio and ultrasonic temperature on the extraction rate of ginger polysaccharides are studied.The results show that when the ultrasonic power is 400 W,the ratio of solid to liquid is 1∶40,the ultrasonic time is 15 min and the ultrasonic temperature is 70℃,the extraction rate of ginger polysaccharides is the highest.At the same time,the response surface methodology is used to verify the experimental results,and the experimental results are in good agreement with the response surface equation.
作者
任昌娟
朱云龙
REN Chang-juan;ZHU Yun-long(Jiangsu Binhai Secondary Specialized School,Binhai 224500,China;College of Tourism and Cuisine,Yangzhou University,Yangzhou 225009,China)
出处
《中国调味品》
CAS
北大核心
2021年第9期117-120,共4页
China Condiment
基金
国家重点研发项目(2016YFC1300200)。
关键词
生姜
多糖
响应面法
工艺优化
ginger
polysaccharide
response surface methodology
process optimization
