生姜风味物质不同提取方法对比分析

目的]更好地提取生姜中的风味物质。方法]采用水蒸气蒸馏法、有机溶剂浸提法和超临界CO2萃取法提取生姜中的风味物质,对所得产物进行HPLC和GC-MS分析。结果]水蒸气法提取的姜精油为浅黄,折光指数(20℃)1.491~1.497,密度d200.855~0.890g/ml,得率0.7%~1.2%,主要成分为单萜、单萜醇、醛、酯等含氧衍生物和倍半萜。超临界CO2萃取法的适宜工艺为:萃取时间80min,萃取温度35℃,萃取压力15MPa,所得姜精油为稠状深黄色,折光指数(20℃)1.490~1.512,密度d200.950~0.975g/ml,主要包括姜烯、金合欢烯、β-倍半水芹烯、β-水芹烯,按面积归一法计算,共占色谱峰的88.29%。有机溶剂浸提法提取率低,杂质多。结论]超临界CO2萃取法提取物含较多的醇类化合物,更能体现生姜的独特风味。

Contrasting Analysis on Ginger Flavor Substances by Using Different Extraction Ways

Objective]The aim of this study was to extract the flavor substances in ginger better. Method] Three extraction ways of steam distillation,organic solvent extraction and supercritical CO2 extraction were used to extract the flavor substances in ginger and their products were analyzed by HPLC and GC-MS. Result] The ginger essential oil extracted by steam distillation method was light yellow and had refractive index of 1.491～1.497 at 20 ℃ ,density d20 of 0.855～0.890 g/ml and yield of 0.7%～1.2%,with the major components as containing oxygen derivatives such as monoterpene, monoterpenols,aldehyde and ester and sesquiterpene. The optimum process for supercritical CO2 extraction was follows: extracting time of 80 min,extracting temperature of 35 ℃ and extracting press of 15 MPa. The gained ginger essential oil was thick and dark yellow and had refractive index of 1.490～1.512 at 20 ℃ ,density d20 of 0.950～0.975 g/ml and their the major components were zingiberene,farnesene,β-sesquiphellandrene,β-phellandrene,accounting for 88.29% of chromatographic peak counted by area normalization method. The organic solvent extraction was low in extracting yield and more impurity in extracted product. Conclusion] The extract by supercritical CO2 extraction method contained more alcohol compounds,and showed the ginger unique flavor better.