Compound stabilizer for preserving gingerol and use method of compound stabilizer

Abstract

The invention discloses a compound stabilizer for preserving gingerol and a use method thereof, which can preserve the activity of gingerol for a long time. It is made by mixing and stirring raw soybean oil, white dextrin, glucose and inorganic salts. The parts by weight of each raw material are: 100-200 parts of soybean oil, 1-3 parts of white dextrin, 5-10 parts of glucose, and 1-3 parts of inorganic salt. Its use method is as follows: heat the composite stabilizer and gingerol to a certain temperature, then quickly mix the two, stir while adding, and keep warm at a suitable temperature for a certain period of time. The invention can keep the gingerol stable in the solution and slow down the decline of activity. The raw material of the invention is easy to obtain, and can maintain gingerol activity within one year at 4°C.

Description

technical field

[0001] The invention belongs to the field of biotechnology. It specifically relates to a compound stabilizer for preserving gingerol and a use method thereof. Background technique

[0002] Gingerol includes two types of single aromatic ring and bisaryl cycloheptane. Single aromatic ring gingerols include ① 6-gingerol, ② 8-gingerol, ③ 10-gingerol, ④ 12-gingerol, methyl-6-gingerol and other components, and bisaryl cycloheptane gingerols also include many components , the structural difference is mainly due to the different substituents of the aromatic ring, which makes the chemical properties of gingerol extremely unstable. For example, under acidic conditions, C 4 The active hydrogen is easily combined with C 5 The hydroxyl groups are dehydrated together to form shogaol. The biological activity of gingerol is also affected by factors such as the length of the side chain. The phenolic hydroxyl group is the structural basis for the antioxidant effect of gi...