Enhanced yield of extraction by ultrasonication and enzyme reaction from Ginger (Zingiber officinale Roscoe) and Gastrodia elate Blume

摘要

This study was conducted to investigate the effects of pretreatment by ultrasonication and enzyme reaction on the extraction yield of functional constituents from ginger and Gastrodia elate Blume. Major constituent of ginger is 6-gingerol and Gastrodia elate Blume’s major functional constituents are gastrodin, p-hydroxybenzyl alcohol, p-hydrobenzaldehyde, vanillyl alcohol and vanillin. Extraction yield of 6-gingerol from the pretreated ginger was 5.711 mg/g compared with 1.11 mg/g for untreated ginger. We used two kinds of enzymes and ultrasonication for enhancement of extraction yield from Gastrodia elate Blume. Enzyme pretreatment using α -amylase and glucoamylase before extraction resulted the glucose content was more than 10 times that of untreated Gastrodia elata Blume. After ultrasonic pretreatment, the concentration of gastrodin increased 8.74 mg/g compared with 6.52 mg/g for untreated Gastrodia elata Blume. These results showed that ultrasonication and enzyme reaction prior to extraction could be utilized for enhancing the extraction efficiency of ginger and Gastrodia elate Blume.