Studies On The Extraction Of Gingerol From Ginger And Its Functionality

The Gingerol that is the generalterm of pungency component of Ginger .Using Gingerol as raw material, By the means of testing he change of lard and soybean oil's peroxide value and acid value in period time, the antioxidantion effect of Gingerol was studyed. studyed the bacteriostasis function of Gingerol through measuring bacteriostatic circle diameter and the grows of the colonies. The main results showed as follows:(1) The best technological conditions of Gingerol extracted were gotten. The best technological conditions of experiments were that: ethanol concentration was 95%, Solid-liquid ratio was 1:70, extracting temperature was 65℃and extracting time was 120min. According to the range value, the relations of the three single factors affecting the absorbance were: Extracting time> Solid-liquid ratio >Extracting temperature Under the best technological conditions, the content of Gingerol was measured to be 0.37%.(2) Antioxidant activity of Gingerol has been ascertained, comparing the difference of antioxidant effect among the Ginger essential oil, the mixture of gingerol and ginger essential oil. the results showed that under the same condition, the Ginger extracts and the antioxidants all had certain antioxidant activity in lard and soybean oil, the effects of Ginger extract are better than the antioxidants .The antioxidant activity of Ginger extracts were :Gingerol > mixture of Gingerol and Ginger essential oil > Ginger essential oil >V_E>V_C.Gingerol,Ginger essential oil or mixture of Gingerol and Ginger essential oil all had the better antioxidant activity in the soybean oil than the lard. It indicats that they had the better antioxidant activity in the fat which has much unsaturated fatty acid than the fat which has much saturated fatty acid.(3) Through measuring bacteriostatic circle diameter and the grows of the colonies, Bacteriostasis function of Gingerol has been ascertained. Comparing the Ginger essential oil and the mixture, the difference of bacteriostasis function can be obtained, the result showed that, Gingerol, Ginger essential oil and the mixture all had certain bacteriostasis effect. The Gingerol had bacteriostasis effect in Bacillus subtilis and Saccharomyces catarrhalis. The Ginger essential oil had bacteriostasis effect in Staphylococcus aureus and Bacillus subtilis. The mixture had bacteriostasis effect in Staphylococcus aureus , Bacillus subtilis and Saccharomyces catarrhalis. All of them didn't have well bacteriostasis effect in Aspergillus niger and Rhizopus SP.The minimum inhibitory concentrations of Gingerol were as follows: Escherichia coli 4%, Staphylococcus aureus 5%, Bacillus subtilis 3%, Saccharomyces catarrhalis 3%, Aspergillus niger 10%, Rhizopus SP 5%; the minimum inhibitory concentrations of Ginger essential oil were as follows: Escherichia coli 10%, Staphylococcus aureus 5%, Bacillus subtilis 10%, Saccharomyces catarrhalis 20%, Aspergillus niger 30%, Rhizopus SP 30%. the minimum inhibitory concentration of the mixture of Gingerol and Ginger essential oil were as follows: Escherichia coli 20%+4%, Staphylococcus aureus10%+3%, Bacillus subtili10%+3%, Saccharomyces catarrhalis20%+4%, Aspergillus niger 40%+10%, Rhizopus SP 30%+3%.the antibacterial order of the three kinds samples were:Gingerol> Ginger essential oil>the mixture of Gingerol and Ginger essential oil...