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ID:42269908
大小:547.87 KB
页数:6页
时间:2019-09-11
《生姜主要生物活性成分提取及应用研究进展_刘丹》由会员上传分享,免费在线阅读,更多相关内容在应用文档-天天文库。
1、生姜主要生物活性成分提取及应用研究进展*刘丹,张程慧,安容慧,冯叙桥,周纷,邓亚军,张骏龙,刘欢(渤海大学食品科学与工程学院,辽宁锦州121013)摘要:姜(ZingiberofficinaleRosc)为姜科植物姜的鲜嫩茎,属多年生草本宿根植物,原产东南亚,国内主要分布于中部、南部以及四川省。早期的药理实验证实生姜具有散寒、止呕、开痰的功效,现代科学证实生姜具有抗衰老、降血脂、促进血液循环以及消炎抗菌等多种药效,同时也是食品和化妆工业的天然原料。本文介绍了生姜中的姜精油、姜辣素和二苯基庚烷类化合物等
2、主要生物活性成分,分子蒸馏法、水蒸气蒸馏法、溶剂浸提法、压榨法和超临界CO2萃取法等提取方法,以及生姜生物活性成分在食品、药理、化妆品中的应用现状,并结合实际展望了生姜加工和活性成分提取的发展和应用前景,还就生姜生物活性成分提取及应用提出了确定生姜中最具抗菌活性的成分或单体,加快研究开发生姜生物活性成分测定的高精度方法和高效的分离与提纯技术等建议,供相关研发人员参考。关键词:生姜,活性成分,提取,应用Advancesonextractionandapplicationofgingerbioactive
3、ingredient*LIUDan,ZHANGCheng-hui,ANRong-hui,FENGXu-qiao,ZHOUFen,DENGYa-jun,ZHANGJun-long,LIUHuan(FoodScienceandEngineeringCollegeofBohaiUniversity,JinzhouofLiaoningProvince,Jinzhou121013,China)Abstract:Ginger(ZingiberofficinaleRosc)isthedriedrhizomeofZi
4、ngiberaceaeplant.NativetoSoutheastAsiaandChina,itismainlydistributedinthecentral,southernpartsofandSichuanProvinceofChina.Earlypharmacologicalpracticehasconfirmedthatgingerexertstheeffectofexpellingcold,andstoppingcoughandvomiting.Andmodernsciencehasfur
5、therconfirmeditsfunctionssuchasanti-aging,reducingbloodfat,promotingbloodcirculation,anti-inflammationandantisepsis.Meanwhile,ithasbeingusedinfoodandcosmeticindustryforalongtime.Inthismini-reviewpaper,mainactiveingredientsingingersuchasessentialoil,ging
6、erolsanddiarylheptanoidsandtheirextractionmethodssuchasmoleculardistillation,steamdistillation,solventextraction,expressionandsupercriticalCO2extraction,andtheapplicationoftheseingredientsinfood,pharmaceuticalandcosmetic,hadbeensummarized.Theprospective
7、ondevelopmentandapplicationofgingeractiveingredientextractiontechnologyhadbeenalsoenvisioned.Furthermore,suggestionsoneffectiveextractionandapplicationofactiveingredientsfromgingerhadbeenposedasfollows:researchtoselectthemostanti-microbialcompoundormono
8、meringingeractiveingredientsshouldbefirstcarriedoutasanimportanttask.Then,analysismethodwithhighaccuracyandtechnologyofextractionandpurificationforgingeractiveingredientsshouldbeexploitedintensively.Keywords:ginger;activeingredie
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