| 一些加工条件对姜酚稳定性的影响 |
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| 引用本文： | 黄雪松.一些加工条件对姜酚稳定性的影响[J].食品工业科技,2006(2):92-94. |
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| 作者姓名： | 黄雪松 |
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| 作者单位： | 暨南大学理工学院食品科学与工程系,广东,广州,510632 |
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| 基金项目： | 中国科学院资助项目;高比容电子铝箔的研究开发与应用项目 |
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| 摘 要： | 以分离、提取的姜酚为样品,采用HPLC测定姜酚的含量;研究了糖、明矾、酸度、硫处理等因素对姜酚稳定性的影响。结果证实姜酚在pH7.0条件下最不稳定,不耐热处理,明矾、糖和二氧化硫都不利于姜酚的稳定。
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| 关 键 词： | 生姜(Zingiber officinale Roscoe) 姜酚 |
| 文章编号： | 1002-0306(2006)02-0092-03 |
| 修稿时间： | 2005年7月18日 |
Effect of some processing parameters on the stability of gingerol |
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| Huang Xuesong.Effect of some processing parameters on the stability of gingerol[J].Science and Technology of Food Industry,2006(2):92-94. |
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| Authors: | Huang Xuesong |
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| Affiliation: | Huang Xuesong |
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| Abstract: | Gingerol was extracted and separated by chromatography from fresh ginger and analyzed by HPLC to study the effect of sugar, pH value, heat, sulpher dioxide and alum on its stability. It was found that the gingerol was not stable at neutral pH and under heat treatment. Potassium alum, sulpher dioxide and sucrose were destructive to the gingerol. |
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| Keywords: | Zingiber officinale Roscoe gingerol |
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