CAJ | 학술논문

对生姜中姜辣素的提取工艺进行了优化，确定了超声波提取生姜中姜辣素的料液比、提取温度和提取时间。结果表明，以无水乙醇为溶剂进行提取时，料液比为1：16、温度为60℃，提取时间为20 min时姜辣素提取率最高，正交试验结果表明，最佳工艺为：料液比1：16，超声波处理温度60℃，处理时间30 min。在最优条件下姜辣素提取液浓度为16.1μg/mL，提取率为25.8％。
대생강중강랄소적제취공예진행료우화，학정료초성파제취생강중강랄소적료액비、제취온도화제취시간。결과표명，이무수을순위용제진행제취시，료액비위1：16、온도위60℃，제취시간위20 min시강랄소제취솔최고，정교시험결과표명，최가공예위：료액비1：16，초성파처리온도60℃，처리시간30 min。재최우조건하강랄소제취액농도위16.1μg/mL，제취솔위25.8％。
Extraction conditions of the total gingerol in ginger by ultrasonic method were studied , the factors of sample liquid ratio , extraction time and temperature were optimized by single factor and orthonal experiments.The results showed that the optimal parameters of sample liquid ratio , extraction time and temperature were of 1:16 , 60 ℃ and 20 min, respectively.The orthonal results showed that the optimal sample liquid ratio , extraction time and temperature were of 1:16, 60℃and 30 min, and the gingerol concentration was of 16.1μg/mL with the extraction rate of 25.8%.