Enzyme-Assisted Extraction of Ginerols from Ginger(Zingiber officinale Roscoe)and Its Antioxidant Effects on Camellia Oil
Lipid oxidation is the major cause of deterioration and quality decrease of camellia oil.Gingerol has been reported to possess good antioxidant properties,and the key to gingerols extraction is the destruction of the struc-ture of ginger cells.In this study,the effects of enzyme dosage,reaction temperature,reaction pH value and reaction time on the extraction yield of gingerols were studied by single factor and orthogonal experiments.The antioxidant effects of crude extract of gingerols on camellia oil were studied by Schaal oven method.The results showed that pre-treatment with combination of amylase and cellulose had a synergistic effect on gingerols extraction yield,and the optimum ratio was 3∶2.The optimum conditions were as follows:enzyme dosage,reaction temperature,reaction pH value and reaction time were 15 mg/g dried ginger powder,55 ℃,pH 5.5 and 1.25 h,respectively.Under these conditions,the gingerols extraction yield increased to(4.75±0.07)％.The crude extract of gingerols had good antioxidant effects on camellia oil,and the antioxidant effects were enhanced with the increase of gingerol con-centration of the extract,but there was still a certain gap with BHT.8-gingerol,10-gingerol and 6-shogaol all had synergistic effects on the antioxidant effects of the crud extract of gingerols on camellia oil,and each of the an-tioxidant effects was close to BHT.
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