生姜中6-姜辣素的提取、纯化、食品应用及提高生物利用度的最新进展

Dilukshi Vichakshana Ginithillawala Arachchilage, D. Young, W. Choo
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引用次数: 8

摘要

6-姜辣素是生姜(Zingiber officinale)根茎的主要药理活性成分,广泛应用于食品、化妆品和制药行业。为了获得高纯度的6-姜辣素,人们开发了各种提取和纯化方法。6-姜辣素可采用常规和非常规提取技术提取。氢醇溶液和液态CO2是提取6-姜辣素的最佳溶剂,微波辅助提取是最佳提取方法。高速逆流色谱法是纯度最高的6-姜辣素纯化技术。尽管6-姜辣素具有多种生物学特性,但其生物利用度低是限制其应用的主要挑战。新的包封和增溶技术,包括纳米乳液、络合、胶束和固体分散方法,已被引入,以提高6-姜辣素的生物利用度,克服其局限性。6-姜辣素作为天然抗氧化剂、防腐剂和风味增强剂具有潜在的应用前景,并与不同成分具有协同作用,可保持食品的质量和保质期。本文综述了生姜根茎中6-姜辣素的主要提取纯化技术、6-姜辣素在食品工业中的应用研究现状以及提高其生物利用度的新进展。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Extraction, purification, food applications, and recent advances for enhancing the bioavailability of 6-gingerol from ginger
6-Gingerol is the major pharmacologically active component of ginger (Zingiber officinale) rhizome widely used in the food, cosmetics, and pharmaceutical industries. Various extraction and purification methods have been devel-oped to obtain highly purified 6-gingerol. 6-Gingerol can be extracted using conventional and nonconventional extraction techniques. Hydroalcoholic solutions and liquid CO2 are the most suitable solvents for the extraction of 6-gingerol, while microwave-assisted extraction is the best extraction method. High-speed counter-current chro-matography is the purification technique resulting in the highest purity of 6-gingerol. Despite the various biological properties of 6-gingerol, the low bioavailability of 6-gingerol is the main challenge that limits its application. Novel encapsulation and solubilization techniques, including nanoemulsion, complexation, micelles, and solid dispersion methods, have been introduced to enhance the bioavailability of 6-gingerol, overcoming its limitations. 6-Gingerol showed potential applications as a natural antioxidant, preservative, and flavor enhancer as well as demonstrated a synergistic effect with different ingredients for maintaining the quality and shelf-life of the food products. The current work provides a comprehensive review of the prevailing techniques applied for extraction and purification of 6-gingerol from the rhizome of ginger, current research on the application of 6-gingerol in the food industry, and novel advances for increasing its bioavailability.
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