食品与发酵工业2015，Vol.41Issue(8)：97-100,4.DOI:10.13995/j.cnki.11-1802/ts.201508019
不同干燥工艺对生姜中5种姜辣素含量的影响
The influence of different drying methods on the content of five gingerols in fresh and processed ginger
王强伟 1史先振 2Md Ramim Tanver Rahman 3王洪新 1苏义海2
作者信息
- 1. 江南大学食品学院,江苏无锡,214122
- 2. 食品科学与技术国家重点实验室,国家功能食品工程技术研究中心,江南大学,江苏无锡,214122
- 3. 徐州生物工程职业技术学院,江苏徐州,221006
- 折叠
摘要
Abstract
The content of zingerone,6-gingerol,8-gingerol,6-shogaol,10-gingerol in fresh ginger and dried ginger made by different drying methods were compared by HPLC.The HPLC separation was carried out with a Grace smart RP C 18 column (4.6mm × 250mm × 5 μm) using the mobile phases composed of acetonitrile (B) and 0.1％ aqueous acetic acid (A) in gradient elution mode at a flow rate of 1.0 mL/min.The detection wavelength was 280 nm and the column temperature was set at 30℃.The total content of zingerone,6-gingerol,8-gingerol,6-shogaol,10-gingerol in dried ginger made by vacuum freeze drying was the highest with a large amount of energy within 48h.The content of gingerols in dried ginger made from infrared heating at 60 ℃ was the second one with a very high drying efficiency of 1.5h.Different drying methods have significant influence on the content the gingerols.The most proper infrared heating should be at 60℃.关键词
姜/姜辣素/干燥工艺/高效液相色谱法Key words
ginger/gingerol/drying technology/HPLC引用本文复制引用
王强伟,史先振,Md Ramim Tanver Rahman,王洪新,苏义海..不同干燥工艺对生姜中5种姜辣素含量的影响[J].食品与发酵工业,2015,41(8):97-100,4.
