中国果菜2025，Vol.45Issue(7)：14-19,6.DOI:10.19590/j.cnki.1008-1038.2025.07.003
生姜副产物高效提取姜辣素及包埋稳态化研究
Study on the Efficient Extraction of Gingerol from Ginger Residue and Its Encapsulation Stabilization
摘要
Abstract
In order to improve the comprehensive utilization of ginger by-products,ginger residue after juicing was used as the raw material to study the optimal process for gingerol using water bath oscillation method by single-factor experiment and orthogonal experimental design.The results showed that the highest yield of gingerol(4.63％)was achieved when the material-to-liquid ratio was 1∶50,the extraction temperature was 80 ℃,and the extraction time was 100 minutes.To overcome the instability and poor water solubility of gingerol,whey protein isolate was used as the emulsifier and medium-chain triglycerides as the oil phase to prepare a gingerol-whey protein nanoemulsion.The encapsulation efficiency of gingerol reached up to 94％,and the prepared emulsion exhibited good centrifugation stability and particle size distribution.Additionally,it successfully masked the pungent odor of gingerol,offering a pleasant taste for consumption.关键词
生姜废弃物/姜辣素/纳米乳状液/包埋/感官评定Key words
Ginger residue/gingerol/nanoemulsion/encapsulation/sensory evaluation分类
轻工纺织引用本文复制引用
范祺,张博华,张明,王崇队,王丽,王彬,孟晓峰,潘建河,马超..生姜副产物高效提取姜辣素及包埋稳态化研究[J].中国果菜,2025,45(7):14-19,6.基金项目
山东省重点研发计划-乡村振兴科技创新提振行动计划(2022TZXD0026) （2022TZXD0026）
泰山产业领军人才工程高效生态农业创新类(LJNY202105) （LJNY202105）
