摘要
研究利用微波辅助萃取生姜中姜辣素的新工艺,探讨了不同微波功率、时间、固液比、颗粒度对提取率的影响。结果表明,与其他方法相比,微波辅助萃取法萃取速度快、萃取效率高。
Microwave-assisted extraction of gingerol from ginger was studied. The main effect factors were discussed such as microwave power, irradiation time, the rate of solid and liquid and grinding degree. The results demonstrated that compared to the other methods of extraction microwave-assisted extraction had the advantages of being fast and efficient.
出处
《食品科技》
CAS
北大核心
2006年第2期52-54,共3页
Food Science and Technology
关键词
微波辅助萃取
微波萃取
生姜
姜辣素
microwave-assisted extraction
microwave extraction
ginger
gingerol
