Perparation Of Ginger Oleoresin, Study On Its Antioxidant Activity And Product Exploitation

Ginger is a kind of plant resource using as both medicine and food. Ginger is widely researched in recent years because of its rich nutrients and biological active ingredient. This paper with the extraction rate of ginger oleoresin as indexes, raise the extraction rate by optimizing the supercritical extraction process. Through the establishment of macrophage RAW264.7 hydrogen peroxide damage model,the oxidation resistance of ginger oleoresin was investigated. The paper explores developing new products with ginger oleoresin. The main research results are as follows:1. Supercritical CO2 extraction of ginger oleoresin extraction and separation conditions for optimal loading weight 200 g raw material particle size of 60 mesh, extraction pressure 24 MPa, extraction temperature 48℃, extraction time 45 min. Under this condition of the ginger oleoresin yield is 5.561%. The results showed that the successive order of factors affecting the extraction was raw material mesh, extraction time, extraction temperature, extraction pressure.2. Objective to evaluate the viability changes of RAW264.7 cells and cell culture, malondialdehvde, glutathione, superoxide dismutase and glutathione peroxidase such as antioxidant indicators after different mass concentration of ginger oleoresin in combination with hydrogen peroxide malondialdehyde. Study found that ginger oleoresin every dose group could significantly alleviate the damage of RAW264.7 cells caused by hydrogen peroxide, lower malondialdehyde (MDA) content within the cell and cell culture, increase the glutathione (GSH) content and superoxide dismutase (SOD) and glutathione peroxidase (GPx) activity. In particular,5 ug/mL ginger oleoresin cell damage caused by hydrogen peroxide best protection effect.3. The study determined the best dosage of gels, sweeteners, ginger oil, resin, and citric acid, with elasticity and hardness, sensory score for indicators,gels, sweeteners, ginger oil resin and citric acid as factors. By L9 (34) orthogonal test to determine the optimal proportion of ginger oleoresin candy:gels 10.5%(gelatin, pectin= 20:1), sweetener 45%(maltitol, sorbitol= 1:1), citric acid 1.0% and 0.10% ginger oleoresin. The results showed that the successive order of factors affecting the sensory evaluation of sugarless candy ginger was gel content, add ginger oleoresin, sweetener added amount, citric acid content.