Study On Effective Components Extracting Of Ginger And The Properties

Ginger tubers are filled with nutrients, the main ingredients are ginger oil, gingeroleoresin, gingerols, starch, dietary fiber, protein, etc. Because ginger is a cultivation cropfor the year, so the marketing balance of supply relies on fresh-keeping. But the ginger waseasy to rot during the storage. If the components of ginger such as ginger oil, starch,dietary fiber could be extracted, it would be meaningful for the effective use of ginger. Theobjective of this article is to investigate the optimal extraction process of ginger oil, starchand dietary fiber, and to integrate these processes. The main results are as following:1. The order of extracting ginger components was: ginger oil、ginger starch and gingerdietary fiber. The content of ginger oil is7.2%, the content of ginger starch is44.5%, thecontent of ginger dietary fiber is29.6%.2. The optimal process conditions of ginger oil extraction was: the petroleum etherwas the optical extraction agent, dry ginger powder that through80meshes was rawmaterial, and the material/liquid ratio, extraction temperature, extraction time anddistillation temperature under0.7kP pressure were1:4.5,40℃,30min and45℃.The process could reach the extraction rate to4.8%, and it accounts66.67%for theginger oil. The ginger oil extracted had pure ginger flavor; the ginger oil extracted waslight yellow and had no smell, uniform distribution, and no stratification. And the furtherphysical and chemical analysis showed that the iodine value and acid value of the gingeroil extracted were170.28g/100g and5.15mg/g. The components of the ginger oil extractedwere6-gingerol, zingiberene, zingerone, α-farnesene, β-bisobolene, α-curcumene et al, andmeeting the national standars.3. The optimal process conditions of ginger starch extraction was: the appropriatealkali liquor pH, material/liquid ratio, water bath temperature, water bath time andprecipitation were10,1:13,45℃,1.5h and2h.This process could improve the extractionrate to32.75%, and it accounts73.6%for the ginger starch.The transmittance of ginger starch extracted was24.69%and there were traces ofwater on the surface of ginger starch paste after2times freeze thawing, showed betterfreeze-thaw stability. And at the first12h, the ginger starch paste was basically linearretrogradation and aging fast. During the period of12h~22h, the aging of ginger starchpaste was slow. After22h, the retrogradation of ginger starch paste was ceased and began to flatten. The solubility of ginger starch increased from2.89%to7.2%at the temperatureof65-90℃. For the expansion degree, the ginger starch expends fast at the temperature of70-85℃, and then the expansion rate leveled off.4. The optimal process conditions of ginger dietary fiber extraction were: theappropriate alkali solution, material/liquid ratio, water bath temperature and water bathtime were0.5%,1:16,30℃and50min.This process could improve the extraction rate to23.15%, and it accounts78.21%for the ginger dietary fiber. The content of cellulose was18.65%, the content of hemicelluloses was14.72%, the content of xylogen was8.82%，and the content of ash was6%.