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目的:探讨生姜的提取方法及其提取物的稳定性。方法:分别采用4种方法制备生姜的提取物,采用HPLC测定提取物中6-姜酚的含量。并考察光照,加热,酸碱以及氧化条件对提取物中成分的影响。结果:微波辅助萃取法,超声法,渗漉法和回流法4种方法比较,各种方法提取得到成分的相对含量有变化,微波辅助提取物各个成分含量相对较高且提取时间最短,提取物不耐热、酸碱并易氧化。结论:微波辅助提取法为较佳的提取方法。
Objective: To investigate the extraction method of ginger and the stability of its extract. Methods: Ginger extract was prepared by four different methods. The content of 6-gingerol in the extract was determined by HPLC. The effects of light, heat, acid and alkali and oxidation conditions on the components of the extract were also investigated. Results: Compared with the four methods of microwave-assisted extraction, ultrasound, percolation and reflux, the relative content of the components extracted by various methods varied. The content of each component of microwave-assisted extraction was relatively high and the extraction time was the shortest. Heat-resistant, acid-base and easily oxidized. Conclusion: Microwave-assisted extraction is the best extraction method.