生姜精油的提取及GC-MS分析
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摘要
本研究以生姜为原料,以生姜精油得率为评价指标,通过单因素和响应面试验确定了最佳提取条件,最后通过气相色谱质谱联用仪(GC-MS)对提取得到的生姜精油进行分析鉴定。结果表明,粉碎粒径、液料比和蒸馏时间可明显影响生姜精油的得率,水蒸气蒸馏法提取生姜精油的最佳条件为:粉碎粒径160目,液料比19∶1 (m L/g),蒸馏时间118 min,此条件下生姜精油的得率为2.09%±0.01%。通过GC-MS对生姜精油进行分析,共鉴定出56种化合物,其中烯类物质39种,醇类10种,醛类3种,酯类2种,烷烃类1种,酮类1种,其主要成分为α-姜烯、β-倍半水芹烯、β-红没药烯、α-法尼烯、α-姜黄烯。
In this study ginger was used as the raw material. The optimum extraction conditions of gingers essential oil were obtained via single factor experiments and response surface optimization experiment. Finally,the extracted ginger essential oil was analyzed and identified by gas chromatography-mass spectrometry( GC-MS). The results showed that the size of raw material particle,feed liquid ratio and extraction time could significantly affect the extraction rate of ginger essential oil,the optimum conditions of ginger essential oil were as follows: The materials granularity was 160 mesh,the feed liquid ratio was 19∶ 1( m L/g),the extraction time was 118 min. The extraction rate of ginger essential oil was 2.09% ± 0.01% under the optimum conditions. A total of 56 compounds were identified by GC-MS. Among them,there were 39 kinds of olefinic compounds,10 kinds of alcohols,3 kinds of aldehydes,2 kinds of esters,1 kinds of alkanes and 1 kind of ketone. The main components of ginger oil were α-zingiberene,β-sesquiphellandrene,β-bisabolene,α-farnesene,α-benzene.
In this study ginger was used as the raw material. The optimum extraction conditions of gingers essential oil were obtained via single factor experiments and response surface optimization experiment. Finally,the extracted ginger essential oil was analyzed and identified by gas chromatography-mass spectrometry( GC-MS). The results showed that the size of raw material particle,feed liquid ratio and extraction time could significantly affect the extraction rate of ginger essential oil,the optimum conditions of ginger essential oil were as follows: The materials granularity was 160 mesh,the feed liquid ratio was 19∶ 1( m L/g),the extraction time was 118 min. The extraction rate of ginger essential oil was 2.09% ± 0.01% under the optimum conditions. A total of 56 compounds were identified by GC-MS. Among them,there were 39 kinds of olefinic compounds,10 kinds of alcohols,3 kinds of aldehydes,2 kinds of esters,1 kinds of alkanes and 1 kind of ketone. The main components of ginger oil were α-zingiberene,β-sesquiphellandrene,β-bisabolene,α-farnesene,α-benzene.
引文
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[13]Funk J L,Frye J B,Oyarzo J N,et al.Anti-inflammatory effects of the essential oils of ginger(Zingiber officinale,Roscoe)in experimental rheumatoid arthritis[J].Pharmanutrition,2016,4(3):123-131.
[14]黄静.姜精油的制备及活血化瘀作用研究[D].南宁:广西医科大学,2012.
[15]Silva F T D,Cunha K F D,Fonseca L M,et al.Action of ginger essential oil(Zingiber officinale)encapsulated in proteins ultrafine fibers on the antimicrobial control in situ[J].International Journal of Biological Macromolecules,2018,118(Pt A).
[16]徐宗季,何海艳,袁建,等.不同提取方式对比分析姜油中的风味物质[J].食品工业科技,2016,37(21):304-308.
[17]姚依茜,周丽婷,朱红薇,等.索氏提取法和水蒸气蒸馏法提取新丰生姜精油的比较研究[J].嘉兴学院学报,2013,25(6):80-84.
[18]陈淑娟.正交优化生姜油提取工艺及其GC-MS成分分析[J].食品研究与开发,2018(11).
[19]李晓乐.姜精油的纯化与抗炎活性研究[D].合肥:合肥工业大学,2016.
[20]王忠宾.姜油提取方法及工艺参数研究[D].泰安:山东农业大学,2012.
[21]彭晓敏.分子蒸馏纯化姜精油工艺的响应面法优化研究[J].化工设计通讯,2017,43(2):78-78.
[22]王强伟.姜有效成分的联合提取工艺及其饮料的开发[D].无锡:江南大学,2015.
[23]赵文竹,张瑞雪,于志鹏,等.生姜的化学成分及生物活性研究进展[J].食品工业科技,2016,37(11):383-389.
[24]尹琬婷,卢旭.食品贮藏保鲜中生姜提取物的实际应用[J].食品安全导刊,2017(24):103.
[25]陈坚生,雷登凤,高合意.生姜在化妆品中的应用现状[J].香料香精化妆品,2018(1):72-75,81.
[26]兰景尧,薛文通.姜精油抑菌作用的研究进展[J].食品工业科技,2016,37(19):387-390.
[27]Mesomo M C,Corazza M L,Ndiaye P M,et al.Supercritical CO2,extracts and essential oil of ginger(Zingiber officinale R.):Chemical composition and antibacterial activity[J].Journal of Supercritical Fluids,2013,80(30):44-49.
[28]Brum A,Pereira S A,Owatari M S,et al.Effect of dietary essential oils of clove basil and ginger on Nile tilapia(Oreochromis niloticus)following challenge with Streptococcus agalactiae[J].Aquaculture,2017,468:235-243.
[2]梁娜,桑亚新,周妍,等.HPLC-ESI-Q-TOF-MS/MS法分析干姜中的姜辣素类化合物[J].食品工业科技,2018,39(9):252-256.
[3]刘军伟,李啸晨,侯婴惠,等.生姜多酚类物质的提取工艺研究[J].中国调味品,2017,42(5):153-156.
[4]王小飞,吴国泰,牛亭惠,等.生姜的化学、药理及应用[J].中国果菜,2016,36(6):23-26.
[5]Liang N,Sang Y,Liu W,et al.Anti-inflammatory effects of gingerol on lipopolysaccharide-stimulated RAW 264.7 cells by inhibiting NF-κB signaling pathway[J].Inflammation,2018(5):1-11.
[6]刘鑫,张宏伟,傅若秋,等.生姜中姜酚类活性成分的抗肿瘤作用及其机制[J].第三军医大学学报,2017,39(9):884-890.
[7]Si W,Chen Y P,Zhang J,et al.Antioxidant activities of ginger extract and its constituents toward lipids[J].Food Chemistry,2018,239:1117.
[8]Krüger S,Bergin A,Morlock G E.Effect-directed analysis of ginger(Zingiber officinale)and its food products,and quantification of bioactive compounds via high-performance thinlayer chromatography and mass spectrometry[J].Food Chemistry,2018,243:258.
[9]王红芯,应光耀,孔维军,等.生姜及其炮制品中姜辣素的研究进展[J].中南药学,2017(3):324-328.
[10]徐宗季,鞠兴荣,袁建,等.生姜精油挥发性物质的主成分分析[J].粮食与食品工业,2016,23(4):5-10.
[11]艾静汶,蒋雨.天然香辛料活性研究及在食品加工中的应用[J].农产品加工,2015(13):37-39.
[12]Souza V G L,Pires J R A,Rodrigues P F,et al.Bionanocomposites of chitosan/montmorillonite incorporated with Rosmarinus officinalis,essential oil:Development and physical characterization[J].Food Packaging and Shelf Life,2018,16:148-156.
[13]Funk J L,Frye J B,Oyarzo J N,et al.Anti-inflammatory effects of the essential oils of ginger(Zingiber officinale,Roscoe)in experimental rheumatoid arthritis[J].Pharmanutrition,2016,4(3):123-131.
[14]黄静.姜精油的制备及活血化瘀作用研究[D].南宁:广西医科大学,2012.
[15]Silva F T D,Cunha K F D,Fonseca L M,et al.Action of ginger essential oil(Zingiber officinale)encapsulated in proteins ultrafine fibers on the antimicrobial control in situ[J].International Journal of Biological Macromolecules,2018,118(Pt A).
[16]徐宗季,何海艳,袁建,等.不同提取方式对比分析姜油中的风味物质[J].食品工业科技,2016,37(21):304-308.
[17]姚依茜,周丽婷,朱红薇,等.索氏提取法和水蒸气蒸馏法提取新丰生姜精油的比较研究[J].嘉兴学院学报,2013,25(6):80-84.
[18]陈淑娟.正交优化生姜油提取工艺及其GC-MS成分分析[J].食品研究与开发,2018(11).
[19]李晓乐.姜精油的纯化与抗炎活性研究[D].合肥:合肥工业大学,2016.
[20]王忠宾.姜油提取方法及工艺参数研究[D].泰安:山东农业大学,2012.
[21]彭晓敏.分子蒸馏纯化姜精油工艺的响应面法优化研究[J].化工设计通讯,2017,43(2):78-78.
[22]王强伟.姜有效成分的联合提取工艺及其饮料的开发[D].无锡:江南大学,2015.
[23]赵文竹,张瑞雪,于志鹏,等.生姜的化学成分及生物活性研究进展[J].食品工业科技,2016,37(11):383-389.
[24]尹琬婷,卢旭.食品贮藏保鲜中生姜提取物的实际应用[J].食品安全导刊,2017(24):103.
[25]陈坚生,雷登凤,高合意.生姜在化妆品中的应用现状[J].香料香精化妆品,2018(1):72-75,81.
[26]兰景尧,薛文通.姜精油抑菌作用的研究进展[J].食品工业科技,2016,37(19):387-390.
[27]Mesomo M C,Corazza M L,Ndiaye P M,et al.Supercritical CO2,extracts and essential oil of ginger(Zingiber officinale R.):Chemical composition and antibacterial activity[J].Journal of Supercritical Fluids,2013,80(30):44-49.
[28]Brum A,Pereira S A,Owatari M S,et al.Effect of dietary essential oils of clove basil and ginger on Nile tilapia(Oreochromis niloticus)following challenge with Streptococcus agalactiae[J].Aquaculture,2017,468:235-243.