评估高压均质法作为从生姜中提取和干燥 6-姜酚的预处理方法

Ginithillawala Arachchilage Dilukshi Vichakshana, Su Chern Foo and Wee Sim Choo
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摘要

6-姜酚是生姜根茎中的主要生物活性成分,本研究探讨了高压均质预处理对 6-姜酚回收的影响。在 100 兆帕的压力下进行 10 个循环的高压均质处理可使生姜悬浮液达到最小粒径。高压均质预处理强度越大,生姜上清液的总酚含量(TPC)和抗氧化活性越高。在 50 MPa 和 100 MPa 下高压均质 1 个周期,6-姜酚含量的回收率分别提高了 112.9% 和 79.1%。对经高压均质处理的生姜提取物和经超声辅助提取和索氏提取得到的对照组生姜提取物采用不同的方法进行干燥。所有经过预处理的高压均质样品的 6-姜酚含量都明显高于对照样品。在索氏提取和超声波辅助提取中,经过预处理的冷冻干燥高压均质生姜提取物的抗氧化活性最高。相比之下,经过预处理的烘箱干燥高压均质姜提取物的 TPC 最高。这项研究表明,高压均质法是一种潜在的预处理方法,可与各种提取和干燥技术相结合,从生姜根茎中高效回收 6-姜酚。
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Evaluation of high-pressure homogenization as a pretreatment for the extraction and drying of 6-gingerol from ginger

6-Gingerol is the major biologically active component found in the ginger rhizome, and this study investigated the effect of high-pressure homogenization pretreatment on the recovery of 6-gingerol. The smallest particle size of ginger suspension was achieved using high-pressure homogenization treatment at 100 MPa for 10 cycles. The total phenolic content (TPC) and antioxidant activity of ginger supernatants were enhanced at higher intensity of high-pressure homogenization pretreatment. At 50 MPa and 100 MPa of 1 cycle of high-pressure homogenization, the recovery of 6-gingerol content was increased by 112.9% and 79.1%, respectively. The high-pressure homogenization-treated and control ginger extracts obtained from ultrasound-assisted extraction and Soxhlet extraction were dried by various methods. All pretreated high-pressure homogenization samples showed a significantly higher 6-gingerol content than control samples. Using Soxhlet and ultrasound-assisted extractions, pretreated freeze-dried high-pressure homogenization ginger extracts demonstrated the highest antioxidant activity. In contrast, pretreated oven-dried high-pressure homogenization ginger extracts exhibited the highest TPC. This study demonstrated that high-pressure homogenization is a potential pretreatment method combined with various extraction and drying techniques for the efficient recovery of 6-gingerol from the rhizome of ginger.

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