不同干燥工艺对生姜中5种姜辣素含量的影响

摘要

The content of zingerone,6-gingerol,8-gingerol,6-shogaol,10-gingerol in fresh ginger and dried ginger made by different drying methods were compared by HPLC.The HPLC separation was carried out with a Grace smart RP C 18 column (4.6mm × 250mm × 5 μm) using the mobile phases composed of acetonitrile (B) and 0.1％ aqueous acetic acid (A) in gradient elution mode at a flow rate of 1.0 mL/min.The detection wavelength was 280 nm and the column temperature was set at 30℃.The total content of zingerone,6-gingerol,8-gingerol,6-shogaol,10-gingerol in dried ginger made by vacuum freeze drying was the highest with a large amount of energy within 48h.The content of gingerols in dried ginger made from infrared heating at 60 ℃ was the second one with a very high drying efficiency of 1.5h.Different drying methods have significant influence on the content the gingerols.The most proper infrared heating should be at 60℃.%采用高效液相色谱法比较不同干燥工艺对生姜中姜酮、6-姜酚、8-姜酚、6-姜烯酚和10-姜酚5种姜辣素含量的影响.选用Grace smart RP C18(4.6mm×250mm×5 μm)色谱柱,流动相为乙腈(B)-0.1％醋酸水溶液(A),梯度洗脱,流速为1.0 mL/min,检测波长280 nm,柱温30℃.结果显示:不同干燥工艺得到的生姜粉中姜酮、6-姜酚、8-姜酚、6-姜烯酚和10-姜酚5种姜辣素的总含量以冷冻干燥最高,干燥需要48 h,能耗大;60℃红外干燥次之,干燥只需1.5h,效率高.不同的干燥工艺对生姜中5种姜辣素的总含量有明显影响;生姜的干燥以60℃红外干燥为宜.