生姜姜油的提取、成分分析及其抑菌活性研究
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摘要
本研究以生姜为原料,分别采用正交试验法对乙醇提取和超临界CO2萃取姜油的工艺条件进行了优化。同时对姜油的抗氧化特性及抑菌活性进行研究,所得结果如下：
1、乙醇提取法：以50℃恒温干燥生姜样品,过60目筛,80%乙醇为提取溶剂,固液比为1：10,浸提2h,姜辣素得率最高,达到1.61%。
2、超临界CO2萃取法：在压力22Mpa,温度50℃,时间15mmin,CO2流量50m3/h,姜油得率最高,达到5.38%。以GC-MS测得姜油的主要成分是姜烯、姜黄烯、姜酮、β-蓓半水芹烯、姜醇等。
3、姜油的抗氧化性：姜油在0.05%-0.5%的范围内,其抗氧化性随着浓度的增加而增强。0.2%的姜油抗氧化性优于0.2%的抗坏血酸,与0.2%的Ve抗氧化性相当。0.5%的姜油抗氧化性略优于0.02%的BHT和0.02%的BHA。同时,姜油对植物油的抗氧化效果优于动物油的抗氧化性。
4、姜油的抑菌活性：姜油对大肠杆菌、金黄色葡萄球菌、沙门氏菌、志贺氏痢疾杆菌、苏云金杆菌的生长均有一定的抑制作用,以对志贺氏痢疾杆菌和苏云金杆菌的抑制作用最强,最小抑菌浓度(MIC)前三者为0.1g·mL-1、、后两者为0.05 g·mL-1。试验同时证明姜油暴露在40℃-120℃或10min～120mmin的紫外光条件下仍有一定的抑菌作用,表明姜油具有较强的光、热稳定性。
Ginger was used for identifing the optimum extraction conditions of ginger oil by orthogonal test in this experiment. The ginger oil extraction with ethanol and supercritical CO2 fluid were conducted, and the antioxidative activities and bacteriostatic activity of the extractions were also studied in this research. The results are showed as follows.
1. Extraction with ethanol. The highest extraction ratio of gingerol reached 1.61% under the conditions of 50℃,60-meshes screen,1:10 solid-to-liquid ratio, 2-hour-extraction time using 80% ethanol as extraction medium.
2. Extraction with supercritical CO2 fluid. The extraction ratio ginger oil reached the highest of 5.38% under the condition of 22Mpa pressure,50℃,50m3·h-1 CO2 flow rate,15min with supercritical CO2 fluid extraction. The components of ginger oil identified by GC-MS method were zingiberene, curcumen zingiberon, P-sesquiphellandrene and zingiberol, etc.
3. Antioxidative activity of ginger oil. The antioxidative activity of ginger oil increased with concentration within the range of 0.05%-0.5%. The antioxidative activity of ginger oil was higher than 0.2% ascorbic acid, and was equivalent to 0.2% Vitamin E. The antioxidative activity of 0.5% ginger oil was slightly higher than 0.02% BHT and 0.02% BHA. Additional test results showed that antioxidative activity of ginger oil to vegetable oil was higher than that to animal oil.
4. Bacteriostatic activity of ginger oil. Ginger oil could inhibit the growth of Escherichia coli, Staphyloccocus aureus, Salmonella S.enterica, Shigella dysenteriae and Bacillus thuringiensis, especially to Shigella dysenteriae and Bacillus thuringiensis. Minimal inhibitory concentrations (MIC) to Escherichia coli, Staphyloccocus aureus and Salmonella S.enterica was 0.1 g-mL'', and to Shigella dysenteriae and Bacillus thuringiensis was 0.05 g·mL-1, Further research showed the ginger oil still had certain inhibitory effect under 40℃～120℃or or after 10min～120min of ultraviolet radiation.. It was suggested the ginger oil has a certain thermal stability and photostability respectively.
1、乙醇提取法：以50℃恒温干燥生姜样品,过60目筛,80%乙醇为提取溶剂,固液比为1：10,浸提2h,姜辣素得率最高,达到1.61%。
2、超临界CO2萃取法：在压力22Mpa,温度50℃,时间15mmin,CO2流量50m3/h,姜油得率最高,达到5.38%。以GC-MS测得姜油的主要成分是姜烯、姜黄烯、姜酮、β-蓓半水芹烯、姜醇等。
3、姜油的抗氧化性：姜油在0.05%-0.5%的范围内,其抗氧化性随着浓度的增加而增强。0.2%的姜油抗氧化性优于0.2%的抗坏血酸,与0.2%的Ve抗氧化性相当。0.5%的姜油抗氧化性略优于0.02%的BHT和0.02%的BHA。同时,姜油对植物油的抗氧化效果优于动物油的抗氧化性。
4、姜油的抑菌活性：姜油对大肠杆菌、金黄色葡萄球菌、沙门氏菌、志贺氏痢疾杆菌、苏云金杆菌的生长均有一定的抑制作用,以对志贺氏痢疾杆菌和苏云金杆菌的抑制作用最强,最小抑菌浓度(MIC)前三者为0.1g·mL-1、、后两者为0.05 g·mL-1。试验同时证明姜油暴露在40℃-120℃或10min～120mmin的紫外光条件下仍有一定的抑菌作用,表明姜油具有较强的光、热稳定性。
Ginger was used for identifing the optimum extraction conditions of ginger oil by orthogonal test in this experiment. The ginger oil extraction with ethanol and supercritical CO2 fluid were conducted, and the antioxidative activities and bacteriostatic activity of the extractions were also studied in this research. The results are showed as follows.
1. Extraction with ethanol. The highest extraction ratio of gingerol reached 1.61% under the conditions of 50℃,60-meshes screen,1:10 solid-to-liquid ratio, 2-hour-extraction time using 80% ethanol as extraction medium.
2. Extraction with supercritical CO2 fluid. The extraction ratio ginger oil reached the highest of 5.38% under the condition of 22Mpa pressure,50℃,50m3·h-1 CO2 flow rate,15min with supercritical CO2 fluid extraction. The components of ginger oil identified by GC-MS method were zingiberene, curcumen zingiberon, P-sesquiphellandrene and zingiberol, etc.
3. Antioxidative activity of ginger oil. The antioxidative activity of ginger oil increased with concentration within the range of 0.05%-0.5%. The antioxidative activity of ginger oil was higher than 0.2% ascorbic acid, and was equivalent to 0.2% Vitamin E. The antioxidative activity of 0.5% ginger oil was slightly higher than 0.02% BHT and 0.02% BHA. Additional test results showed that antioxidative activity of ginger oil to vegetable oil was higher than that to animal oil.
4. Bacteriostatic activity of ginger oil. Ginger oil could inhibit the growth of Escherichia coli, Staphyloccocus aureus, Salmonella S.enterica, Shigella dysenteriae and Bacillus thuringiensis, especially to Shigella dysenteriae and Bacillus thuringiensis. Minimal inhibitory concentrations (MIC) to Escherichia coli, Staphyloccocus aureus and Salmonella S.enterica was 0.1 g-mL'', and to Shigella dysenteriae and Bacillus thuringiensis was 0.05 g·mL-1, Further research showed the ginger oil still had certain inhibitory effect under 40℃～120℃or or after 10min～120min of ultraviolet radiation.. It was suggested the ginger oil has a certain thermal stability and photostability respectively.
引文
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[3]吴晓慧,顾龚平,张卫明,吴国荣.姜综合利用及深加工技术研究进展[J]中国野生植物资源,2003,22(3)：5-9
[4]赵德婉.生姜优质丰产栽培原理与技术[M].北京：中国农业出版社,2002：10-30
[5]黄泰康.常用中药成分与药理手册[M].北京：中国医药科技出版社.1994：178
[6]营大礼.干姜化学成分及药理作用研究进展[J]中国药房,2008,19(18)：1435-1436
[7]Lawrence B M. Progress in Essential Oil[J], Perfumer and Flavorisl.1997,22(5):74-76
[8]陈耕夫,郭晚玲,孟青.干姜化学成分分析[J].氨基酸和生物资源,2002,24(2)：5-7
[9]Nishimura O. Identification of the charateris-tic odorants in fresh rhizomes of ginger using aroma extract dilution analysis and modified multidimensional gae chromatogra-phy-mass spectroscoty[J]. Agric Food Chem.1995,43(11):2941-2945
[10]Connell,D.W. Natural pungent cornpclullds IV.Examination of gingerds,shogads, paradolsand relaled compounds by thin-layer and gas chromatography[J]. chromatog,1972,(2):67-70
[11]姜子涛,李荣.姜辣素化学及其研究进展[J].食品研究与开发.1998,19(1)：7-10
[12]卢传坚等.姜的化学成分分析研究概述[J].中药新药与临床药理,2003.14(3)：215-217
[13]Kikuzaki H. Cycilic Diarylheptanoids from Rhizomes of zingiber offcinale[J]. Phytochemistry.1996,43,(1):273
[14]文红梅,王跃飞,王永山等.压榨法提取生姜挥发油的工艺研究[J].中华实用中西医杂志,2009,19(21)：2606-2608
[15]熊华,马力,皮智梅.采用有机溶剂法提取生姜有效成分[J].中国酿造,2006,160(7)：13-15
[16]李凤华,张利民,孙淑华,于国萍.生姜中姜辣素的提取及测定的研究[J].东北农业大学学报,2007,38(6)：746-749
[17]林茂,阚建全.鲜姜和干姜精油成分的GC-MS研究[J].食品科 技,2008,29(1)：283-285
[18]矫桥山等.分子蒸馏技术及其在工业中的应用[J].应用科技,2002,29(11)：56-58
[19]王松发,胡海燕等.姜油的分子蒸馏纯化与化学成分分析[J].中国医药工业杂志,2003,34(3)：125-127
[20]Ganzler K,Salgo A,Microwave extraction-a novel sample preparation methode for chromatography[J].J.of Chromatography,1986,(371):299-306
[21]高福成.微波食品[M].北京：中国轻工业出版社,1999：26-29
[22]Yo shio,Yonei.Extracyion of Ginger Flavor with Liquid or Supercritical Carbon Dioxide. Journal of Supereritical Fluids,1995,8(2):156-157
[23]王平,柯敏,王妙东.微波提取温莪术挥发油及其成分分析[J].高校化学工程学报,2008,22(2)229-233
[24]Chu-Chin chenetal pungent compounds of Ginger Extracts by liquid Carbon Dioxide [J],Agric.Food chem,1986,34:477-480
[25]魏福祥等.姜酚超临界液体萃取精馏技术[J].精细化工,2004,21(4)：269-272
[26]孟青等.干姜超临界提取物质量控制的研究[J].中国中药杂志,2005,30(10)：750-752
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