酶法辅助提取生姜挥发油及其抗氧化活性研究

摘要

The volatile oil from ginger by enzyme-assisted steam distillation and its anti-oxidative aetivities were studied. The types of enzyme,enzyme dosage,enzymatie temperature,and enzymatie pH whieh affeet-ed enzyme-assisted extraetion of volatile oil were studied. The anti-oxidative aetivities of volatile oil from ginger were studied by the methods of lipid peroxidation and DPPH radieal seavenging. The result showed that the optimal proeess eonditions were eellulose,enzyme dosage of 2. 0%,enzymatie temperature of 50 ℃,enzymatie pH of 6. 0,enzymatie time of 2. 0 h,steam distillation time of 3. 0 h. Under these eondi-tions,volatile oil yield was 3. 86%. The volatile oil from ginger on lipid peroxidation and DPPH radieal seavenging had a good effeet.%采用酶法辅助水蒸气蒸馏法提取生姜挥发油，考察了酶种类、酶用量、酶解温度、酶解pH对酶法辅助提取生姜挥发油的影响，应用脂质过氧化法和DPPH自由基清除法测定生姜挥发油的抗氧化活性。结果表明，酶法提取生姜挥发油的最佳工艺条件是：纤维素酶，酶用量2.0%，酶解温度50℃，酶解pH为6.0，酶解时间2.0 h，水蒸气蒸馏3.0 h，挥发油提取率最高为3.86%。生姜挥发油抗脂质过氧化及对DPPH自由基清除均有良好效果。