干姜中6-姜辣素包合工艺的优化

目的]优化干姜（RHIZOMA ZINGIBERIS）中6姜-辣素、β-环糊精包合物的制备工艺,提高干姜产品的稳定性。方法]采用研磨法制备包合物;采用单因素试验结合正交设计法优化包合条件;采用高效液相色谱法（HPLC）进行含量测定,以包合率（0.6）、包合物收率（0.2）及包合物含6姜-辣素的百分数（0.2）加权评分为评价指标。结果]最佳的包合条件为：干姜提取物浓缩至相对密度为1.08（25℃）,加入2倍量水研磨1.0 h,干姜醇提液∶β-环糊精为1.5∶10.0（W/W）。结论]该包合工艺合理可行,重复性好,包合效果好,可指导6姜-辣素-β-环糊精包合物的生产。

Optimization of Inclusion Technology for 6-Gingerol in RHIZOMA ZINGIBERIS

Objective] To optimize the inclusion technology for 6-gingerol in RHIZOMA ZINGIBERIS,so as to improve the stability of RHIZOMA ZINGIBERIS products.Method] The inclusion complex was prepared by grinding method,and the inclusion process was optimized by orthogonal design combined with single factor test.In addition,content of 6-gingerol was determined by HPLC,and the processes was assessed with weight grade method using inclusion rate(0.6),yield(0.2) and the percentage of 6-gingerol in inclusion complex(0.2) as indices.Result] The optimum inclusion processes were as follows: concentrating density of RHIZOMA ZINGIBERIS extract of 1.08(25℃),2 times the volume of water,grinding duration of 1.0 h,and ratio of extract weight to β-cyclodextrin weight of 1.5∶10.0.Conclusion] The optimized inclusion process is reasonable,feasible,reproducible and efficient,which can be used for supervising the production of β-cyclodextrin-6-gingerol inclusion complex.