摘要
研究了微波辐射对生姜抗氧化性物质的浸取作用及浸取条件的优化。微波辐射预处理试验表明:微波辐射的最适宜条件为辐射功率480W,辐射时间6min。通过正交试验确定了经微波辐射后生姜抗氧化物质最适宜浸提条件,即浸提温度为40℃;料液比为1g:4mL;浸提时间为5h;乙醇浓度为70%。研究结果表明:生姜经微波辐射处理后,将有助于生姜中抗氧化性物质的浸提,与传统浸提法相比,浸提率可提高10%,浸提液抗氧化活性亦有明显提高。
The influence on the extraction of antioxidants in ginger by microwave irradiation and the optimal extraction process have been investigated. The most satisfying results can be achieved by pretreatment of microwave irradiation under output power 480w with irradiation time 6 min. The optimal extraction process determined by orthogonal experiments are as follows： extraction temperature is 40℃, the ratio of raw materials and extraction solution is 1g：4mL; extraction time is 5h; alcohol concentration is 70 %. The experiment results indicate that the microwave irradiation treatment favors to the extraction ＇of antioxidants in ginger. In contrast to the traditional extraction process, the extraction ratio can be raised by 10% and the antioxidants activity can be apparently improved as well.
出处
《中国调味品》
CAS
北大核心
2006年第12期17-21,共5页
China Condiment
