JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 35 Issue 5
October 2020
Article Contents
SONG Lili, LI Kena, YANG Xu, et al. Study on the optimization of extraction process,composition analysis and biological activity of essential oil from Zingiber officinale Roscoe[J]. Journal of Light Industry, 2020, 35(5): 7-15. doi: 10.12187/2020.05.002
Citation: SONG Lili, LI Kena, YANG Xu, et al. Study on the optimization of extraction process,composition analysis and biological activity of essential oil from Zingiber officinale Roscoe[J]. Journal of Light Industry, 2020, 35(5): 7-15. doi: 10.12187/2020.05.002 shu

Study on the optimization of extraction process,composition analysis and biological activity of essential oil from Zingiber officinale Roscoe

  • Received Date: 2020-05-11
  • Zingiber officinale Roscoe was used as materials to extracting the essential oil by simultaneous-distillation and solvent extraction.Single factor test and orthogonal test were carried out to obtain optimal conditions.The composition of essential oils was analyzed by GC-MS,and antibacterial activity and antioxidant activity of the essential oil were further studied.Results showed that the optimal process conditions of Zingiber officinale Roscoe essential oil were 1:24 solid-liquid ration,2.5 h extraction time and 1.5 h soaking time,and the yield of essential oil was 2.70%.A total of 58 chemical components were detected in the essential oil of Zingiber officinale Roscoe,and there were 20 kinds of volatile chemical components with a relative percentage of more than 0.50%.Among them,the content of Zingiberene was the highest,which was 27.14%,followed by β-sesquiphellandrene,α-faresene and β-phellandrene.Meanwhile,essential oil had significant scavenging effect on ABTS radicals and DPPH radicals,the IC 50 were 0.450 5 mg/mL and 0.703 7mg/mL,respectively.Compared with the commercial ginger essential oil,the Zingiber officinale Roscoe essential oil had stronger antibacterial effect,which had more advantages in inhibiting Escherichia coli(Gram-negative bacteria).
  • 加载中
    1. [1]

      赵文竹,张瑞雪,于志鹏,等.生姜的化学成分及生物活性研究进展[J].食品工业科技,2016,37(11):383.

    2. [2]

      宋丽丽,闻格,霍姗浩,等.小黄姜多糖的分离纯化及其结构特征及抗氧化活性研究[J].食品与发酵工业,2020,46(12):73.

    3. [3]

      杨松宸.小黄姜(Zingiber officainale Roscoe)脱毒苗快繁及遗传变异研究[D].贵阳:贵州大学,2017:25.

    4. [4]

      ABHISHEK S,VAIBHAV G,CHANDAN D.Antioxidant potential and nutritional compositions of selected ginger varieties found in Northeast India[J].Industrial Crops and Products,2019,128:167.

    5. [5]

      HOFFMAN R S,HOWLAND M A,LEWIN N A,et al.Essential oils,Goldfrank's toxicologic emergencies[M].10th edition.Hong Kong:McGraw-Hill Education,2015:575.

    6. [6]

      RAMAKRISHNA P J,REKHA B,HARSHITH P B,et al.Chapter 50-ginger(Zingiber officinale Rosc.) oils[J].Essential Oils in Food Pre-servation,Flavor and Safety,2016:447.

    7. [7]

      丁华,王建清,王玉峰,等.罗勒精油成分分析及抑菌性研究[J].中国调味品,2017,42(2):43.

    8. [8]

      骆海林,陆宁.同时蒸馏-萃取法(SDE)提取/GC-MS分析姜精油的组分[J].中国调味品,2010,35(10):104.

    9. [9]

      何凤平,雷朝云,范建新,等.植物精油提取方法、组成成分及功能特性研究进展[J].食品工业科技,2019,40(3):307.

    10. [10]

      陈丛瑾,黎跃,李欣.植物挥发油的提取技术研究进展[J].食品研究与开发,2011,32(11):151.

    11. [11]

      梁峥,胡雪芳,赵航,等.分子蒸馏纯化姜精油工艺的响应面法优化[J].食品科学,2010,31(20):67.

    12. [12]

      吴嘉斓,王笑园,王坤立,等.生姜营养价值及药理作用研究进展[J].食品工业,2019,40(2):237.

    13. [13]

      陈培珍,马春华,刘俊劭,等.桂花精油提取工艺优化及其成分分析[J].粮食与油脂,2016,29(10):54.

    14. [14]

      赵东升,邓景丹,郭幼红,等.桂南山姜茎精油化学成分及抗菌活性研究[J].福建农业科技,2019(8):13.

    15. [15]

      王娣,程柏,丁莉,等.百里香精油的提取工艺及化学成分分析[J].中国调味品,2019,44(7):76.

    16. [16]

      赵国超,周欣,李容,等.青胡桃总黄酮含量测定及抗氧化活性分析[J].南方农业学报,2019(2):357.

    17. [17]

      段亚云,李建颖,程瑶,等.黑果枸杞叶槲皮素的制备及其体外抗氧化活性研究[J].食品研究与开发,2019,40(5):59.

    18. [18]

      顾仁勇,张石峰,刘莹莹,等.五种香辛料精油抑菌及抗氧化性能研究[J].食品科学,2008,29(3):106.

    19. [19]

      段斌,葛永红,李灿婴,等.香菜精油的稳定性及其抑菌和抗氧化作用[J].食品与发酵工业,2019,45(1):145.

    20. [20]

      VALERO M,SALMERON M C.Antibacterial activity of 11 essential oils against Bacillus cereus in tyndallized carrot broth[J].International Journal of Food Microbiology,2003,85(1/2):73.

    21. [21]

      ARAUJO F M,DANTAS M C,SILVA L S,et al.Antibacterial activity and chemical composition of the essential oil of Croton heliotropiifolius Kunth from Amargosa,Bahia,Brazil[J].Industrial Crops and Products,2017,105:203.

    22. [22]

      李辉.水蒸气蒸馏法提取姜精油[J].粮油加工,2010(11):16.

    23. [23]

      肖娟,周康,胡滨,等.超声波辅助水蒸气提取柠檬精油工艺优化及成分分析[J].食品与机械,2018,34(9):172.

    24. [24]

      徐宗季,鞠兴荣.生姜精油挥发性物质的主成分分析[J].粮油工程,2016,23(4):5.

    25. [25]

      BRUM A,PEREIRA S A,OWATARI M S,et al.Effect of dietary essential oils of clove basil and ginger on Nile tilapia(Oreochromis niloticus) following challenge with Streptococcus agalactiaez[J].Aquaculture,2017,468:235.

    26. [26]

      AMALRAJ A,HAPONIUK J T,THOMAS S,et al.Preparation,characterization and antimicrobial activity of polyvinyl alcohol/gum arabic/chitosan composite films incorporated with black pepper essential oil and ginger essential oil[J].International Journal of Biological Macromolecules,2020,151:366.

    27. [27]

      POPOVI J B,CENGIZ M,OZER M S,et al.Calamintha incana:Essential oil composition and biological activity[J].Industrial Crops and Products,2019,128:162.

    28. [28]

      王笑晴.基于DPPH自由基清除能力的姜黄提取物抗氧化活性评价[J].药物评价研究,2011,34(5):360.

    29. [29]

      段斌,葛永红,李灿婴,等.生姜精油的提取及体外抗氧化性研究[J].包装与食品机械,2018,36(6):25.

    30. [30]

      SHUKLA A,GOUD V V,DAS C.Antioxidant potential and nutritional compositions of selected ginger varieties found in Northeast India[J].Industrial Crops and Products,2019,128:167.

    31. [31]

      邓开野,周海钰,邢盼盼.生姜的抗菌及抗氧化作用的研究进展[J].中国调味品,2012,37(2):28.

Article Metrics

Article views(2079) PDF downloads(30) Cited by()

Ralated
    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return