【作者】 闫金奎；

【导师】 黄雪松；

【作者基本信息】 暨南大学 ， 食品科学， 2008， 硕士

【摘要】 6-姜酚是生姜中的辣味成分,具有抗氧化、抗诱变、抗炎、抗风湿、抗运动病、抗肿瘤、驱寒等多种生物活性,可用其生产治疗心脑血管疾病、风湿性关节炎、胃溃疡、癌症晚期重呕吐病人的有效药物或保健食品,为满足上述需要,本论文对其提取、纯化和应用进行研究,获得了如下主要结果:①以鲜姜为原料榨汁,经大孔树脂柱、聚酰胺柱吸附。后用不同浓度酒精洗脱,收集含有6-姜酚的洗脱液进行浓缩,有机溶剂萃取,挥发掉溶剂即得到90%以上的6-姜酚。②乙醚、正己烷、氯仿三种有机溶剂对洗脱液进行萃取。采用HPLC法测定了不同有机溶剂的萃取溶液及同一溶剂不同萃取次数溶液中6-姜酚的浓度。发现用提取液量20%的乙醚萃取两次,萃取6-姜酚的工艺条件的效果最佳。③对生姜和姜酚生产的酒精回收液中风味物质的气质联用测定,发现了大量的风味物质,并对其进行了对比分析鉴定:在生姜中鉴定出58种物质,在姜酚酒精回收液中鉴定出24种。而它们当中既有相同的风味物质,也有在生姜中未检测出来而在姜酚酒精回收液中发现的。如香茅醇乙酸酯、吉马烯、γ-姜黄烯、顺式-γ-没药烯、正十六碳酸、橙花叔醇、十二酸、β-没药烯、大根香叶烯、棕榈酸、硬脂酸、二亚油酸等。这些为了解生姜当中的风味物质和充分利用姜酚生产中剩余的酒精回收液提供了依据。④将模板分子（6-姜酚）、功能单体、交联剂、引发剂和溶剂加入反应釜中混合均匀,适当条件下进行反应,得到均匀带有模板分子6-姜酚的分子印迹聚合物颗粒。用95%的酒精洗脱出模板分子6-姜酚,得到用于提取6-姜酚的分子印迹聚合物。它选择性强、吸附量大并且可再生,设备投资少,生产成本低。能够快速、高效、经济的提取到90%的6-姜酚。⑤按L₉（3⁴）设计正交试验研究原料用量、酒精度、糖酸比、甘油含量等因素以及6-姜酚含量对姜酒风味的影响。发现姜酚对姜酒的风味影响最大,最后确定6-姜酚含量在93±2μg/mL时姜酒的辣度适中、风味最佳。更多还原

【Abstract】 6-gingerol is the pungency component in ginger,which has such biological activity as oxidation resistance,mutagenesis resistance,anti-inflammation, anti-rheumatism,anti-kinetosis,antitumor and getting out of the cold.It could be used to produce effective remedy and health food for cerebrovascular disease,theumatic arthritis,gastric ulcer and cancer terminal vomiting.For based on these needs,the 6-gingerol was studied on the extraction,purification and application,and the following result was got:①The fresh ginger juice was adsorbed by marcroporous resin column and polyamide column,then eluted by different concentrations of alcohol.The eluent which contained 6-gingerol was collected and concentrated.The concentrated eluent was extracted by organic solvent.Above 90%purity 6-gingerol was obtained after volatilization.②Three kinds of organic solvents including ether,n-hexane and chloroform were used to extract it for several times,and 6-gingerol extracted with different organic solvents and different times were determined by HPLC.The optimum extraction processing of 6-gingerol was extracting with 20%ether for two times.③Through GC-MS,there were 58 kinds flavor material in ginger and 24 kinds in liquid waste from gingerol production.There are same flavor material in two samples by comparative Analysis,but also some flavor material was existed in liquid waste from gingerol production not in ginger.Such as,3,7-Dimethyloct-6-enylacetate, Germacrene,γ-Curcumene,Trans-γ-Bisabolene,Hexadecanocic acid,Nerolidol, Dodecanoic acid,β-Bisabolene,Germacrene,Margaric acid,Ethyl margarate, Dilinoleic acid.This study has provided basis for the effective utilization of flavor in the alcohol liquid waste.④Molecular Template（6-gingerol）,function monomer,crosslinking agent, initiatorand solvent were mixed in the reactor.The Molecularly Imprinted Polymer with molecular template 6-gingerol was obtained.After grinded and sieved,the homogeneous particle was obtained.Then molecular template 6-gingerol was eluted by 95%ethanol,and Molecularly Imprinted Polymer which purified 6-gingerol was got.It had so many advantages as strongly selective,large adsorption,well renewable, simple equipment,less investment and low production cost.It was simple,economic, efficient and speedy method to purify 6-gingerol.⑤The content of ginger,alcohol concentration,sugar-acid ratio and glycerine content were designed with the L₉（3⁴） orthogonal experiments.The content of 6-gingerol was the most important factor on the flavor of the ginger wine.While the content of 6-gingerol was 93±2μg/mL,the flavor of the ginger liquor was most tasteful.更多还原