生姜副产物高效提取姜辣素及包埋稳态化研究

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中图分类号：TS221 文献标志码：A 文章编号：1008-1038（2025）07-0014-06

DOI：10.19590/j.cnki.1008-1038.2025.07.003

Study on the Efficient Extraction of Gingerol from Ginger Residue andItsEncapsulation Stabilization

FANQi'，ZHANGBohua1， ZHANG Ming1，WANG Chongdui'，WANGLi'，WANG Bin1， MENGXiaofeng1，PANJianhe²，MAChaol* （1. Jinan Fruit Research Institute，All China Federation of Supply and Marketing Co-operatives， Jinan，China;2.AnqiuLinfu Food Co.，Ltd.，Weifang ，China）

Abstract： In order to improve the comprehensive utilization of ginger by-products，ginger residue after juicing was used as the raw material to study the optimal process for gingerol using water bath oscilation method by single-factor experiment and orthogonal experimental design.The results showed that the highest yield of gingerol （4.63 % ） was achieved when the material-to-liquid ratio was 1：5O， the extraction temperature was 80‰ ， and the extraction time was1OO minutes.To overcome the instability and poor water solubilityof gingerol， whey protein isolate was used as the emulsifier and medium-chain triglycerides as the oil phase to prepare a gingerol-whey protein nanoemulsion. The encapsulation efficiency of gingerol reached up to 94% ，and the prepared emulsion exhibited good centrifugation stability and particle size distribution.Additionaly，it successfully masked the pungent odor of gingerol， offering a pleasant taste for consumption.

Keywords：Ginger residue; gingerol; nanoemulsion; encapsulation; sensory evaluation

生姜属于多年生草本植物，性喜温，含有丰富的生姜油、姜辣素、膳食纤维和矿物质元素等，具有发汗解表、化痰止咳等功效，在食品、医药和化妆品方面应用广泛。（剩余7290字）