Extraction Of Gingerol From The Fresh Ginger And Comprehensive Utilization Of Ginger Residue

Ginger is the tubers of the ginger species, and it’s traditional food which is edible andmedicinal, and it contains a variety of nutrients. Gingerol is the active substance in the ginger,and in recent years it is gradually applied in medicine, food and cosmetics industries. Thestudy of gingerol extraction is more and more, but the ginger residue that extracted gingerolstill contains many useful materials. Today that advocating economical society, extraction ofeffective substances of the ginger residue and reasonable use of resources is particularlyimportant.The experiment using Laiwu ginger as raw material, and optimized the extractionprocess of the gingerol from the fresh ginger, besides we compared the antioxidant activity ofthe gingerol and the ascorbic acid. Then we adopt ultrasonic assisted lye liquor extraction toextract the starch. And modifying the residual ginger residue dietary fiber as adsorbent thathas strong adsorption. The results of the study are as follows.(1) Study on the extraction and oxidation resistance of gingerol in gingerUsing the ethanol solvent extracted the gingerol from the ginger, and determined theoptimum extraction conditions of the gingerol: solid-liquid ratio is1:3.5,2.5-hour-extractiontime, ethanol concentration is100%, rotary steam temperature is50℃,and extracted twice,and the gingerol extraction under the optimum extraction conditions is0.95/‰; the EC50ofthe reducing capacity of the gingerol is27.85μg/mL that higher than the ascorbic acid that is49.02μg/mL; the ferric-reducing capacity of the gingerol is58.15%that higher than theascorbic that is45.18%. Proving that the gingerol extracted in the fresh ginger also has strongoxidation resistance.(2) Ultrasonic assisted lye liquor extraction to extract the starch of the ginger residue and itsproperties studyAdopting ultrasonic assisted lye liquor extracting the starch of the ginger residue, anddetermined the optimum extraction conditions of the ginger starch: the concentration ofsodium hydroxide is0.3%, the ultrasonic assisted extraction time is50min, leachingtemperature is40℃，and the ultrasonic power is360w. Under the best conditions, extractionyield of the starch is87.21%, and the purity is89.36%. Amylose relative content in theextracted starch is29.28%, and the amylopectin is70.72%, transparency is9.605%,sedimentation volume is17.3mL, and the gelatinization temperature is85.6℃.(3) Study on the modified ginger residue dietary fiberWith urea as modifier, sodium hydroxide as initiator, modified the ginger residue, and the adsorption rate of the methylene blue assorted by the modified ginger residue dietary fiberas measuring standard, and determined the optimum modification conditions: theconcentration of sodium hydroxide is0.2%, the concentration of urea is4%, time is4h,temperature is20℃. The adsorption rate of the methylene blue assorted by the modifiedginger residue dietary fiber is38.5766mg/g.