纤维素酶—超声波辅助提取泡姜姜辣素的研究 - 国家级大学生创新创业 .pdf

纤维素酶—超声波辅助提取泡姜姜辣素的研究 内江师范学院 李小龙，雍其欢 1.化学化工学院，四川 内江 641100；2.化学化工学院，四川 内江 641100 ） 国家级大学生创新创业训练计划项目资助 中国酿造 2015 崔秋兵 副教授 摘 要：采用泡姜干粉为原料，先用纤维素酶酶解处理泡姜细胞壁，再用超声波辅助50%乙醇溶剂提取泡姜的姜辣素。采用 4 紫外分光光度法在波长280 nm 处以香草醛作为标准品检测提取物中姜辣素的含量，并通过单因素试验和L (3 )正交试验确 9 定泡姜姜辣素的最佳提取条件为：料液比4:200 （g:mL ），酶解时间75min ，酶解温度55℃，超声时间10min。在此最佳条 件下，泡姜粗提取物中姜辣素含量达到1.98%。 Abstract: With dried pickled ginger powder used as raw marterial, cellulase was firstly applied to broken the pickled ginger cell walls, then extract its gingerol with ethanol solvent which was assisted by supersonic. UV spectrophotemetry was employed to measure the content of gingerols extraction, which was operated in the condition that vanillin was applied as standard reference 4 substance when wavelength is 280nm. The best extraction condition of gingerol which was obtained through single-factor and L (3 ) 9 orthogonal is that solid-to-liquid ratio is 4:200(g:ml), enzymolysis time is 75 min, enzymolysis temperature is 55 ℃ and supersonic treatment time is 10 min. As a result, the content of gingerol in crude extract is 1.98%. Key words: Pickled ginger; cellulase; ultrasonic;gingerol;extraction 关键词：泡姜；纤维素酶；超声波；姜辣素；提取 一、前言 [1] 泡姜是四川