Analysis Of The Main Components And Extraction Optimization Of Globba Racemosa Smith

Since ancient times,traditional Chinese medicine has believed that ginger has apungent and lukewarm taste,which can return to the lung,spleen and stomach meridian.It has the functions of sweating,relieving the cold in the middle of the body,reducing the adverse reactions and stopping the vomiting,warming the lung and strengthening the stomach,resolving phlegm and stopping the cough.The research results of modern scholars show that the main nutritional components of ginger are ginger essential oil,gingerols,ginger protease and diphenylheptane^[5].Among these substances,gingerol can stimulate taste nerve,promote gastrointestinal peristalsis,and make the digestive tract secrete a large amount of digestive fluid,so as to enhance the digestive function of the gastrointestinal tract,and have a certain degree of antioxidant,which can reduce the incidence of gastric cancer.Ginger essential oil can be used in rheumatism,arthritis,addiction,carbuncle,nausea,hangover,carsickness,vomiting,cold,mucositis,cough,sinusitis,skin pain,sore throat,dysentery,hernia,cramp,etc.Ginger protease is a new type of green food additive.It can not only clarify wine,but also promote milk curd.In this paper,xiaohuangjiang?Jinjiang No.1?cultivated by Anhui Agricultural University was selected to analyze its main components and optimize its extraction method,so as to improve the added value of ginger products,enhance the competitiveness of ginger products and increase the income of farmers.The experimental results are as follows:1.According to the data in Table 7 and table 8,the second parallel test data is themost ideal,the second parallel test data is the most ideal,the second parallel test data is the most ideal,the second parallel test data is the most ideal,the second parallel test data is the most ideal,the second parallel test data is the most ideal,the second parallel test data is the factor analysis,the ultrasonic time or the second factor analysis The parallel test data is the best.Through the analysis of the above results,we can calculate the optimal combination of ultrasonic extraction of gingerols as a2b2c2d2,which is to select 60%ethanol solution,ginger powder through 20 mesh sieve,solid-liquid ratio of 7g/100m L,ultrasonic for 10min.Combined with the range analysis in Table 7 and table 8,it can be concluded that in the experiment of ultrasonic extraction of gingerols,the concentration of ethanol solution has the greatest impact on the extraction rate of gingerols,and the time of ultrasonic extraction has the smallest impact on the extraction rate,that is,the relationship between the extraction rate of gingerols and four related factors:ethanol concentration>solid-liquid ratio>ginger powder number>ultrasonic time.2.From the experimental data,it can be concluded that:cut ginger slices,dry them in a vacuum drying oven at 40?until the moisture content is lower than 13%,crush the dried ginger slices to 20 mesh,immerse them in purified water for 2 hours according to the solid-liquid ratio of 1:20,distill them at room temperature for 6 hours,and the extraction rate of ginger essential oil is the highest.The relationship between extraction rate and four factors is:drying temperature>distillation time>ginger powder mesh>solid-liquid ratio.3.Experimental data can be obtained:extract ginger juice,add anhydrous ethanol?-20??to make ethanol ginger juice mixed solution with a concentration of about 60%,stir evenly,place it in a refrigerator at 4?for 30 minutes,centrifuge,take precipitation,reduce pressure to recover ethanol,freeze-drying to get crude enzyme powder for standby;take crude enzyme powder prepared in the above steps and add phosphoric acid buffer with a weight volume ratio of 20 times?using sodium dihydrogen phosphate It is configured with disodium hydrogen phosphate,0.1mol/l,p H6.0?,dissolves,centrifuges the supernatant,adds sodium sulfate to the saturation of40%,controls p H6.0 in the process of adding sodium sulfate,centrifuges the supernatant,continues to add sodium sulfate to the saturation of 80%,centrifuges the precipitation,dialyses and desalinates through the dialysis bag with molecular weight of 14000u until 1%The ginger protease was obtained by freeze-drying until no white precipitate was found in barium chloride solution.