College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.
School of Food Science and Bio-Technology, Kyungpook National University, Puk Gu, Daegu, Korea.
PLoS One. 2019 Jun 10;14(6):e0214893. doi: 10.1371/journal.pone.0214893. eCollection 2019.
The active component obtained from ginger is a high value-added product, but continued research is required for improved extraction techniques that will lead to better quality extracts and greater yields. In this study, major functional compounds of 6-gingerol and 6-shogaol in ginger rhizomes (Zingiber officinale Rosc) were extracted using microwave assisted extraction (MAE). Possible ranges for optimal MAE conditions were predicted by merging of the contour plots of each response to observe the overlapping area of all responses. Optimal conditions predicted were ethanol concentration of 70%, extraction time of 10 min, and microwave power of 180 W. Verification tests carried out at a set of random condition within the above mentioned optimal ranges, which got experimental values for total soluble solid yield, antioxidant activity, 6-gingerol and 6-shogaol of 30.0±0.8%, 87.8±0.8%, 2.8±0.6 mg/g and 1.3±0.5 mg/g, respectively. Analysis results showed that steamed ginger sample contained lower 6-gingerol content, soluble solid as well as reduced antioxidant activity, but higher in 6-shogaol as compared with fresh sample.
从生姜中提取的活性成分是一种高附加值的产品，但需要进一步研究改进提取技术，以获得更高质量的提取物和更高的产量。本研究采用微波辅助提取（MAE）法提取生姜根茎（Zingiber officinale Rosc）中的 6-姜酚和 6-姜烯酚等主要功能性化合物。通过合并各响应的等高线图来预测最优 MAE 条件的可能范围，以观察所有响应的重叠区域。预测的最佳条件为乙醇浓度 70%、提取时间 10 分钟和微波功率 180 W。在上述最佳范围内的一组随机条件下进行验证试验，得到总可溶性固形物产量、抗氧化活性、6-姜酚和 6-姜烯酚的实验值分别为 30.0±0.8%、87.8±0.8%、2.8±0.6mg/g 和 1.3±0.5mg/g。分析结果表明，与新鲜样品相比，蒸姜样品的 6-姜酚含量、可溶性固形物和抗氧化活性较低，但 6-姜烯酚含量较高。
