Research On Stabilizing Measurement Of Ginger Oleoresin

Usually, what we called ginger in our daily life is just the tender stem of ginger, ginger is a traditional crop which is both edible and medicinal. Ginger flavor contains oleoresin and essential oils, the oleoresin mainly contains gingerols that the main components are gingerol and shogaol in it. In this paper, gingerols was extracted from ginger. The microcapsule was produced by freeze-drying. The stability and antioxidative properties of microencapsulation in the lard oil and cod liver oil were studied. The purpose of this study have completed the following work and obtained relevant results as below:1. The ginger was as raw material in this experiment. Gingerols was extracted by 95% ethanol(ginger/ethanol=1:3) after slicing, drying, crushing and filtration, which was extractive temperature 50℃,material particle size 50 mesh and extractive time 30 minute. Finally, the gingerols was got by two times of decompression distillation, the distillable temperature was 65℃, the extraction rate was 11.58%.2. The process of gingerols microencapsulation by freeze-drying was researched, the optimum conditions were obtained by orthogonal test as below: theβ-Cyclodextrin was used as the wall material with its ratio(ginger oleoresin/β-Cyclodextrin) at 1:6, the emulsifier of eonoglyceride was the amount of wall material for the 4.5%. Mixed time was 30 minute, the temperature was 65℃, under those combined conditions the capsulation efficiency was 90.46%.3. The characters of microcapsuled gingerols prepared by freeze-drying was evalued. The gingerols microencapsulation showed light yellow in colour, good fluidity and decentralization, and the unique scent of gingerols. The content of moisture, density and solubility are about 3.78%, 0.51896 kg/m3 and 78s. The shape of gingerols microencapsulation observed by electron microscope was spherical particle, the average particle size was 9μm. The results of the stability test of gingerols microencapsulation obtained are as below: the preservation rate of microencapsulation is different at solution of different pH values, the effect of preservation is poor in the strong acid and strong base, under the different conditions of light and temperature(105℃), the quality of microencapsulation have little changed, those results showed that theβ-Cyclodextrin has played a important role in protection of gingerols.4. The different dosage of gingerols microencapsulation was added to lard and cod liver oil. The POV values and shelf life of edible oil were measured by oven experiments for the antioxidative effects of lipin. Furthermore, the scavenging effects of it on free radicals were investigated using DPPH radical. The results indicated that gingerols microencapsulation have possessed antioxidative effects in lipin. The gingerols microencapsulation with tartaric acid or citric acid exhibited a little antioxidation activity and synergistic effect. The gingerols microencapsulation and gingerols all have definite function in preventing lipin from peroxidation. The antioxidation activity of the former was generally better than that of the latter. The antioxidation ability of gingerols microencapsulation was almost the same as VC and camellia sinensis.When gingerols microencapsulation was added into lard and cod liver oil, the shelf life of them was extended to 130d and 300d.