食品科学 ›› 2025, Vol. 46 ›› Issue (18): 180-162.doi: 10.7506/spkx1002-6630-20250305-038

• 成分分析 • 上一篇    下一篇

不同提取方法生姜精油的成分分析及其生物活性分析

米珍珍,穆宏磊,牛犇,殷明,沈超怡,许光治,郜海燕,陈杭君   

  1. (1.浙江农林大学食品与健康学院,浙江?杭州 311300;2.浙江省农业科学院食品科学研究所,农业农村部蔬菜采后保鲜与加工重点实验室(部省共建),全省生鲜食品智慧物流与加工重点实验室,农业农村部果品采后处理重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江?杭州 310021)
  • 出版日期:2025-09-25 发布日期:2025-08-19
  • 基金资助:
    国家特色蔬菜产业体系岗位专家项目(CARS-24-E-01);“十四五”国家重点研发计划重点专项(2023YFD2100502)

Composition Analysis and Biological Activity of Ginger Essential Oil Extracted by Different Methods

MI Zhenzhen, MU Honglei, NIU Ben, YIN Ming, SHEN Chaoyi, XU Guangzhi, GAO Haiyan, CHEN Hangjun   

  1. (1. College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China; 2. Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China)
  • Online:2025-09-25 Published:2025-08-19

摘要: 为评估不同提取方法对生姜精油特性的影响,研究水蒸气蒸馏法、超声辅助水蒸气蒸馏法、酶解协同水蒸气蒸馏法和超声-酶解协同辅助水蒸气蒸馏法(ultrasound-enzyme synergistic assisted steam distillation,UEASD)4 种提取方法对生姜精油得率、理化性质、热力学特性、官能团结构的影响,同时对生姜精油组分、抗氧化特性及抑菌效果进行考察。结果显示,UEASD提取的精油得率显著高于其他方法(P<0.05),且具备良好的理化性质和热力学性能;傅里叶变换红外光谱分析表明,生姜精油的主要成分包括萜烯类、醇类、酮类及醛类等化合物;气相色谱-离子迁移谱分析鉴定出85 种挥发性成分,其中UEASD提取的精油含有较高比例的萜烯类(48.16%)、酮类(13.16%)和醛类(2.63%)成分;抗氧化活性结果表明,UEASD提取的精油对2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基、1,1-二苯基-2-三硝基苯肼自由基以及羟自由基均表现出较强的清除能力,其半抑制浓度分别为1.84、1.20、2.26 mg/mL,高于阳性对照VE;抑菌实验结果表明,生姜精油对金黄色葡萄球菌、大肠杆菌和桔青霉有显著抑制效果。通过综合分析不同提取方法的生姜精油特性,可为高品质、高附加值的生姜精油产品开发提供科学依据和技术支持。

关键词: 生姜精油;理化性质;气相色谱-离子迁移谱;抗氧化活性;抑菌活性

Abstract: To evaluate the impacts of different extraction methods on the properties of ginger essential oil, this study investigated the yield, physicochemical properties, thermodynamic characteristics, and functional group composition of ginger essential oil extracted by four techniques: steam distillation (SD), ultrasound-assisted steam distillation, enzymatic hydrolysis combined with steam distillation and ultrasound-enzyme synergistic assisted steam distillation (UEASD). In addition, the chemical composition, antioxidant and antibacterial activity of the extracted oils were evaluated. The results indicated that UEASD significantly increased the yield of ginger essential oil compared with the other methods (P < 0.05) and improved the physicochemical and thermodynamic properties. Fourier transform infrared spectroscopy (FTIR) analysis revealed that ginger essential oil mainly contained terpenes, alcohols, ketones and aldehydes. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 85 compounds, with the essential oil extracted by UEASD being rich in terpenes (48.16%), ketones (13.16%), and aldehydes (2.63%). Moreover, the UEASD-extracted oil exhibited strong scavenging capacity against 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, and hydroxyl radical, with half maximal inhibitory concentration (IC50) of 1.84, 1.20, and 2.26 mg/mL, respectively, which was higher than that of the positive control VE. The essential oil was effective against Staphylococcus aureus, Escherichia coli, and Penicillium citrinum. This study provides a scientific basis and technical support for the development of high-quality, value-added ginger essential oil products.

Key words: ginger essential oil; physicochemical properties; gas chromatography-ion mobility spectrometry; antioxidant activity; bacteriostatic activity

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