阅读说明：本技术 微发酵技术制备抗氧化功能性生姜粉的方法 (Method for preparing antioxidant functional ginger powder by micro-fermentation technology ) 是由 穆青 耿文叶 林成海 万晓兰 于 2021-01-15 设计创作，主要内容包括：本发明提供了生姜粉的微发酵制作方法,所述方法包括新鲜洗净的小黄姜自然阴干,通风条件下保持空间相对湿度15-35％以下,保持8-15天,直至表皮起褶皱,按重量计水分挥发25-35％；把小黄姜放入粉碎机,粉碎1-3分钟,姜粉干燥；将过粉碎的姜粉均匀铺开,放入电热干燥箱内,调温至45-50℃,恒温4-8小时后取出；在35±5℃相对湿度20-30％条件下自然发酵10-20天,然后将结块的生姜粉打碎,再用粉碎机粉碎5-10秒钟,取出过80-200目筛,收集筛下的姜粉颗粒,放置3-5天内出油。本发明方法制备的生姜粉,具备更高的抗氧化功能性。(The invention provides a micro-fermentation preparation method of ginger powder, which comprises the steps of naturally drying fresh and cleaned small yellow ginger in the shade, keeping the relative humidity of a space below 15-35% under a ventilation condition for 8-15 days until the epidermis is wrinkled, and volatilizing 25-35% of water by weight; placing the small yellow ginger into a grinder, grinding for 1-3 minutes, and drying ginger powder; uniformly spreading the crushed ginger powder, putting the ginger powder into an electric heating drying oven, adjusting the temperature to 45-50 ℃, keeping the temperature for 4-8 hours, and taking out the ginger powder; naturally fermenting at 35 + -5 deg.C with relative humidity of 20-30% for 10-20 days, crushing the agglomerated rhizoma Zingiberis recens powder, pulverizing for 5-10 s with pulverizer, sieving with 80-200 mesh sieve, collecting sieved rhizoma Zingiberis recens powder particles, and standing for 3-5 days to obtain oil. The ginger powder prepared by the method has higher antioxidation function.)

1. A micro-fermentation preparation method of rhizoma Zingiberis recens powder comprises

1) Naturally drying fresh and cleaned Curcuma rhizome in the shade, keeping the relative humidity of the space below 15-35% under the ventilation condition for 8-15 days until the epidermis is wrinkled, and volatilizing 25-35% of water by weight;

2) placing the small yellow ginger into a grinder, grinding for 1-3 minutes, and drying ginger powder; uniformly spreading the crushed ginger powder, putting the ginger powder into an electric heating drying oven, adjusting the temperature to 45-50 ℃, keeping the temperature for 4-8 hours, and taking out the ginger powder;

3) naturally fermenting at 35 + -5 deg.C with relative humidity of 20-30% for 10-20 days, crushing the agglomerated rhizoma Zingiberis recens powder, pulverizing for 5-10 s with pulverizer, sieving with 80-200 mesh sieve, collecting sieved rhizoma Zingiberis recens powder particles, and standing for 3-5 days to obtain oil.

2. Ginger powder prepared according to the method of claim 1.

3. The ginger powder of claim 2, wherein the content of 6-gingerol in the ginger powder is greater than 7%.

4. The ginger powder according to claim 2, wherein the clearance rate of the petroleum ether extract of ginger powder to oxygen free radicals is up to 50%.

5. The ginger powder as claimed in claim 2, wherein the monomeric components extracted from the ginger powder have the same antioxidant function as vitamin C.

6. A ginger powder obtained by fermentation, wherein the content of 6-gingerol in the ginger powder is more than 7%.

7. The ginger powder of claim 6, wherein the clearance of oxygen radicals by the ginger powder petroleum ether extract is up to 50%.

8. The ginger powder as claimed in claim 6, wherein the monomeric components extracted from the ginger powder have the same antioxidant function as vitamin C.

Technical Field

The invention relates to the field of preparation by using ginger powder. Specifically, the invention provides a method for preparing antioxidant functional ginger powder by using a micro-fermentation technology.

Background

Rhizoma Zingiberis recens is rhizome of Zingiber officinale Roscoe of Zingiberaceae. Since ancient times, the utilization of ginger by Chinese nationality relates to the aspect of the prescription, and the record of the medicinal value of ginger by the ancient medical book of China in compendium of materia Medica is very detailed. The traditional effects of ginger can be summarized as dispelling cold and relieving exterior syndrome, warming the middle-jiao and harmonizing the stomach, lowering adverse qi and stopping vomiting and the like, and the ginger has curative effects on cough, excessive phlegm and other symptoms caused by wind-cold type common cold. Modern researches show that the ginger has a plurality of other medicinal values except the ancient classic efficacy, and the ginger plays a role in analgesia through an anti-inflammatory effect, and especially has a relieving effect on primary dysmenorrhea symptoms of women; the essential oil of rhizoma Zingiberis recens can be used as analgesic for treating various diseases; studies have shown that the most effective pharmacological effect of ginger is the prevention of nausea and vomiting associated with surgery, dizziness, and motion sickness.

Disclosure of Invention

According to one aspect of the invention, the invention provides a micro-fermentation preparation process of ginger powder, and the method comprises the following steps

1) Naturally drying fresh and cleaned Curcuma rhizome in the shade, keeping the relative humidity of the space below 15-35% under the ventilation condition for 8-15 days until the epidermis is wrinkled, and volatilizing 25-35% of water by weight;

2) placing the small yellow ginger into a grinder, grinding for 1-3 minutes, and drying ginger powder; uniformly spreading the crushed ginger powder, putting the ginger powder into an electric heating drying oven, adjusting the temperature to 45-50 ℃, keeping the temperature for 4-8 hours, and taking out the ginger powder;

3) naturally fermenting at 35 + -5 deg.C with relative humidity of 20-30% for 10-20 days, crushing the agglomerated rhizoma Zingiberis recens powder, pulverizing for 5-10 s with pulverizer, sieving with 80-200 mesh sieve, collecting sieved rhizoma Zingiberis recens powder particles, and standing for 3-5 days to obtain oil.

According to one aspect of the invention, the invention provides ginger powder prepared by the method.

According to some embodiments of the invention, the content of 6-gingerol in the ginger powder is greater than 7%.

According to some embodiments of the invention, the low polarity extract of ginger powder has a clearance rate of oxygen free radicals of up to 50%.

According to some embodiments of the present invention, the monomeric components extracted from the ginger powder have the same antioxidant function as vitamin C.

According to one aspect of the invention, the invention provides ginger powder obtained through fermentation, wherein the content of 6-gingerol in the ginger powder is more than 7%.

According to some embodiments of the invention, the ginger powder petroleum ether extract has a clearance rate of oxygen free radicals of up to 50%.

According to some embodiments of the present invention, the monomeric components extracted from the ginger powder have the same antioxidant function as vitamin C.

Modern scientific research finds that the ginger has the function of eliminating free radicals, and the types of the free radicals capable of being eliminated comprise oxygen anion free radicals O₂ ^·OH radical HO^·DPPH, nitric oxide and ABTS + radicals. Gingerol can scavenge superoxide, hydrogen peroxide, peroxynitroso and inhibit the formation of peroxynitroso tyrosine, and the principle of scavenging free radicals is shown in figure 3-1; 6-gingerol can scavenge hydrogen peroxide free radical, and inhibit NO production in a dose-dependent manner. Fresh ginger has a stronger antioxidant activity than stored ginger, and has a better antioxidant activity due to the higher content of volatile substances and phenolic compounds with good reducibility, such as ginger phenolic compounds.

According to the invention, through the antioxidant activity tests of Petroleum Ether (PE), Ethyl Acetate (EA), methanol (MeOH), water and other different polarity parts of the ginger ethanol extract, the ginger phenol monomer compound with the same antioxidant capacity as vitamin C is obtained by separating the petroleum ether part with the highest activity.

Gingerol

Ginger contains a series of chemical components called gingerol. Gingerol, also called gingerol, belongs to the pungent component in ginger, and has various homologues such as 6-gingerol, 8-gingerol, 10-gingerol, 12-gingerol and 14-gingerol, methyl gingerol homologues such as methyl-6-gingerol, methyl-8-gingerol, methyl-10-gingerol, methyl-12-gingerol and methyl-14-gingerol, and in addition, has very little 6-shogaol, the most important of which is 6-gingerol. (see Chen, C.X., B.Barrett, and K.L.Kwekkeboom, effectiveness of organic girger (Zingiber of fibrous) for Dysmenrhea: A Systematic Review and Meta-analysis. Evi Based comparative Alternate Med,2016, p.1-10, incorporated herein by reference in its entirety)

The traditional process for preparing ginger powder is to slice fresh ginger and dry the sliced fresh ginger in hot air, wherein the temperature is usually 65-75 ℃. The sliced ginger is exposed to higher temperature, so that the oxidation of chemical components of the ginger is increased, and the antioxidant function is correspondingly reduced.

Fermentation process

The invention provides a micro-fermentation production process of ginger powder, which comprises the following steps:

1) naturally drying fresh and cleaned rhizoma Dioscoreae Zingiberensis in shade, and maintaining relative humidity of space below 15-35% under ventilation condition

8-15 days until the epidermis becomes wrinkled, and the moisture is volatilized by 25-35% by weight;

2) placing the small yellow ginger into a grinder, grinding for 1-3 minutes, and drying ginger powder; uniformly spreading the crushed ginger powder, putting the ginger powder into an electric heating drying oven, adjusting the temperature to 45-50 ℃, keeping the temperature for 4-8 hours, and taking out the ginger powder;

3) naturally fermenting at 35 + -5 deg.C with relative humidity of 20-30% for 10-20 days, crushing the agglomerated rhizoma Zingiberis recens powder, pulverizing for 5-10 s with pulverizer, sieving with 80-200 mesh sieve, collecting sieved rhizoma Zingiberis recens powder particles, and standing for 3-5 days to obtain oil.

According to some embodiments of the invention, the method is performed under ventilation conditions to maintain a space relative humidity of 15-35% or less, such as 15-30% or less, 15-25% or less, 15-20% or less, 20-35% or less, 20-30% or less, 20-25% or less, 25-35% or less, 25-30% or less, or 30-35% or less. According to some embodiments of the invention, the method wherein the space is maintained at a relative humidity of 15-35% or less, such as 15% or less, 16% or less, 17% or less, 18% or less, 19% or less, 20% or less, 21% or less, 22% or less, 23% or less, 24% or less, 25% or less, 26% or less, 27% or less, 28% or less, 29% or less, 30% or less, 31% or less, 32% or less, 33% or less, 34% or less, or 35% or less under ventilation conditions.

According to some embodiments of the invention, the method wherein the space is maintained at a relative humidity of 15-35%, such as 15-30%, 15-25%, 15-20%, 20-35%, 20-30%, 20-25%, 25-35%, 25-30% or 30-35% under ventilation conditions. According to some embodiments of the invention, the method wherein the space is maintained at a relative humidity of 15-35%, e.g. 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34% or 35% under ventilation conditions.

According to certain embodiments of the invention, the method is wherein the maintenance is for 8-15 days, such as 8-12 days, 8-10 days, 10-15 days, 10-12 days, or 12-15 days. According to certain embodiments of the invention, the method is wherein the maintaining is for 8 days, 9 days, 10 days, 11 days, 12 days, 13 days, 14 days, or 15 days.

According to certain embodiments of the invention, in the process, moisture is volatilized 25-35%, e.g., 25-30% or 30-35% by weight. According to certain embodiments of the invention, in the method, moisture is volatilized by 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, or 35% by weight.

According to some embodiments of the invention, the method comprises placing the Curcuma rhizome in a pulverizer, and pulverizing for 1-3 minutes, such as 1-2 minutes or 2-3 minutes. According to some embodiments of the invention, the method comprises placing the parvus ginger into a pulverizer and pulverizing for 1 minute, 1.5 minutes, 2 minutes, 2.5 minutes or 3 minutes.

According to some embodiments of the invention, in the method, the temperature in the electrothermal drying oven is adjusted to 45-50 ℃, such as 45-48 ℃, 47-50 ℃ or 46-49 ℃. According to some embodiments of the invention, in the method, the temperature in the electrothermal drying oven is adjusted to 45 ℃, 46 ℃, 47 ℃, 48 ℃, 49 ℃ or 50 ℃.

According to some embodiments of the invention, the method is performed by maintaining the temperature in the oven at a constant temperature for 4 to 8 hours, such as 4 to 6 hours or 6 to 8 hours. According to some embodiments of the invention, the electrothermal drying oven is kept at a constant temperature for 4 hours, 5 hours, 6 hours, 7 hours or 8 hours.

According to certain embodiments of the invention, in the method, the fermentation is performed naturally at 35. + -. 5 ℃, e.g., 35. + -.1 ℃, 35. + -.2 ℃, 35. + -.3 ℃ or 35. + -.4 ℃. According to some embodiments of the invention, the method comprises natural fermentation at 30 ℃, 31 ℃, 32 ℃, 33 ℃, 34 ℃, 35 ℃, 36 ℃, 37 ℃, 38 ℃, 39 ℃ or 40 ℃.

According to some embodiments of the invention, the method is carried out in a natural fermentation at a relative humidity of 20-30%, for example 20-25%, 25-30% or 22-28%. According to some embodiments of the invention, in the method, fermentation is performed naturally under conditions of relative humidity 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29% or 30%.

According to certain embodiments of the invention, the method wherein the fermentation is carried out for 10-20 days, such as 10-15 days, 15-20 days or 12-18 days. According to some embodiments of the invention, the method further comprises allowing the fermentation to proceed for 10 days, 11 days, 12 days, 13 days, 14 days, 15 days, 16 days, 17 days, 18 days, 19 days, or 20 days.

According to some embodiments of the invention, the method comprises crushing the agglomerated ginger powder and crushing it with a crusher for 5-10 seconds, such as 5-8 seconds, 6-9 seconds or 7-10 seconds. According to some embodiments of the invention, the method wherein the agglomerated ginger powder is crushed and then crushed with a crusher for 5-10 seconds, such as 5 seconds, 6 seconds, 7 seconds, 8 seconds, 9 seconds or 10 seconds.

According to some embodiments of the present invention, in the method, the ginger powder is extracted and sieved by a sieve of 80-200 meshes, such as a sieve of 80-160 meshes, a sieve of 80-120 meshes, a sieve of 120-200 meshes, a sieve of 120-160 meshes or a sieve of 160-200 meshes. According to certain embodiments of the present invention, in the method, the ginger powder is taken out and sieved with a sieve of 80-200 meshes, for example, a sieve of 80 meshes, a sieve of 90 meshes, a sieve of 100 meshes, a sieve of 110 meshes, a sieve of 120 meshes, a sieve of 130 meshes, a sieve of 140 meshes, a sieve of 150 meshes, a sieve of 160 meshes, a sieve of 170 meshes, a sieve of 180 meshes, a sieve of 190 meshes or a sieve of 200 meshes.

According to some embodiments of the invention, the method comprises collecting the sieved particles of ginger powder and leaving the particles to stand for an oil production within 3 to 5 days, for example 3 to 4 days or 4 to 5 days. According to some embodiments of the invention, the method further comprises collecting the sieved particles of ginger powder and leaving the particles to stand for 3 days, 3.5 days, 4 days, 4.5 days or 5 days.

Ginger powder

According to one aspect of the invention, the invention provides ginger powder prepared by the method.

According to some embodiments of the invention, the content of 6-gingerol in the ginger powder is greater than 7%, such as greater than 7.1%, 7.2%, 7.3%, 7.4%, 7.5%, 7.6%, 7.7%, 7.8%, 7.9%, 8%, 8.1%, 8.2%, 8.3%, 8.4%, 8.5%, 8.6%, 8.7%, 8.8%, 8.9%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%. According to some embodiments of the invention, the content of 6-gingerol in the ginger powder is 7.1%, 7.2%, 7.3%, 7.4%, 7.5%, 7.6%, 7.7%, 7.8%, 7.9%, 8%, 8.1%, 8.2%, 8.3%, 8.4%, 8.5%, 8.6%, 8.7%, 8.8%, 8.9%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%.

According to some embodiments of the invention, the ginger powder petroleum ether extract has a clearance rate of 50% for oxygen free radicals, such as 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 65%, 70%, 75%, 80%, 85%, 90%. According to certain embodiments of the present invention, the clearance rate of the ginger powder petroleum ether extract to oxygen free radicals is 50% ± 1%, 50% ± 2%, 50% ± 3%, 50% ± 4%, 50% ± 5%, 50% ± 6%, 50% ± 7%, 50% ± 8%, 50% ± 9%, 50% ± 10%.

According to some embodiments of the present invention, the monomeric components extracted from the ginger powder have the same antioxidant function as vitamin C. The same means that the monomer components extracted from the ginger powder correspond to 50% of the antioxidant function of vitamin C, such as 50% + -1%, 50% + -2%, 50% + -3%, 50% + -4%, 50% + -5%, 50% + -6%, 50% + -7%, 50% + -8%, 50% + -9%, 50% + -10%.

According to one aspect of the invention, the invention provides a ginger powder obtained by fermentation, wherein the content of 6-gingerol in the ginger powder is greater than 7%, such as greater than 7.1%, 7.2%, 7.3%, 7.4%, 7.5%, 7.6%, 7.7%, 7.8%, 7.9%, 8%, 8.1%, 8.2%, 8.3%, 8.4%, 8.5%, 8.6%, 8.7%, 8.8%, 8.9%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%. According to some embodiments of the invention, the content of 6-gingerol in the ginger powder is 7.1%, 7.2%, 7.3%, 7.4%, 7.5%, 7.6%, 7.7%, 7.8%, 7.9%, 8%, 8.1%, 8.2%, 8.3%, 8.4%, 8.5%, 8.6%, 8.7%, 8.8%, 8.9%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%.

According to some embodiments of the invention, the ginger powder petroleum ether extract has a clearance rate of 50% for oxygen free radicals, such as 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 65%, 70%, 75%, 80%, 85%, 90%. According to certain embodiments of the present invention, the clearance rate of the ginger powder petroleum ether extract to oxygen free radicals is 50% ± 1%, 50% ± 2%, 50% ± 3%, 50% ± 4%, 50% ± 5%, 50% ± 6%, 50% ± 7%, 50% ± 8%, 50% ± 9%, 50% ± 10%.

According to some embodiments of the present invention, the monomeric components extracted from the ginger powder have the same antioxidant function as vitamin C. The same means that the monomer components extracted from the ginger powder correspond to 50% of the antioxidant function of vitamin C, such as 50% + -1%, 50% + -2%, 50% + -3%, 50% + -4%, 50% + -5%, 50% + -6%, 50% + -7%, 50% + -8%, 50% + -9%, 50% + -10%.

THE ADVANTAGES OF THE PRESENT INVENTION

The advantages of the invention include:

1) the micro-fermentation improves the content of the antioxidant component 6-Gingerol (6-Gingerol) in the ginger powder from 2% to about 8%, and improves the antioxidant capacity of the processed ginger powder.

2) The micro-fermentation makes the ginger powder produce two volatile components with high content, namely Camphene (15%) and Eucalyptol (22%), and other four trace volatile components (1-5%), so that the smell of the processed ginger powder is soft without losing the original flavor.

3) Compared with the fermentation method in the prior art, the method has the advantages that the steps of the fermentation process are reduced, and the fermentation time is shortened.

Drawings

Figure 1 shows the main chemical components of chloroform extract of ginger powder.

Figure 2 shows the odor chemistry of fermented ginger powder.

FIG. 3-1 shows the principle of antioxidant capacity determination used in this patent.

FIG. 3-2 shows the DPPH removing ability of different parts of ethanol extract of ginger.

Figures 3-3 show the ability of three gingerol components in ginger powder to scavenge DPPH radicals.

FIG. 4-1 shows the structure of 5-deoxy-6-gingerol (6-Paradol) as chemical component of ginger.

FIG. 4-2 shows the chemical composition of ginger, 6-Shogaol (6-Shogaol).

FIGS. 4-3 show the chemical composition of ginger, 6-Gingerol (6-Gingerol).

Detailed Description

Example one (1): micro-fermentation preparation process of ginger powder

The micro-fermentation preparation process of the ginger powder comprises the following steps:

1) the fresh and cleaned small yellow ginger is naturally dried in the shade, the relative humidity of the space is kept at 35% under the ventilation condition, and the space is kept for 15 days. Until the epidermis wrinkles, moisture was evaporated by 35% by weight.

2) Putting the dried small yellow gingers into a grinder, grinding for 2 minutes, and drying the ginger powder; uniformly spreading the crushed ginger powder, putting the ginger powder into an electric heating drying oven, adjusting the temperature to 45 ℃, keeping the temperature for 8 hours, and taking out the ginger powder.

3) Naturally fermenting at 35 deg.C (with thermometer not corrected) with relative humidity of 30% for 20 days, crushing the agglomerated rhizoma Zingiberis recens powder, further pulverizing for 10 s with pulverizer, taking out, sieving with 200 mesh sieve, collecting rhizoma Zingiberis recens powder granules, and standing for 5 days to obtain oil.

Compared with the micro-fermentation production process of ginger powder in the prior art, the method provided by the invention has the advantages of fewer steps and simplicity in operation, and reserves easily-oxidized substances in ginger tissues and reduces loss caused by squeezing and extruding volatile substances in the traditional powder making process.

Example one (2): micro-fermentation preparation process of ginger powder

The micro-fermentation preparation process of the ginger powder comprises the following steps:

1) the fresh and cleaned small yellow ginger is naturally dried in the shade, the relative humidity of the space is kept at 30% under the ventilation condition, and the space is kept for 12 days. Until the epidermis becomes wrinkled, moisture is volatilized by 30% by weight.

2) Putting the dried small yellow gingers into a grinder, grinding for 2 minutes, and drying the ginger powder; uniformly spreading the crushed ginger powder, putting the ginger powder into an electric heating drying oven, adjusting the temperature to 47 ℃, keeping the temperature for 6 hours, and taking out the ginger powder.

3) Naturally fermenting at 30 deg.C (with thermometer not corrected) with relative humidity of 30% for 15 days, crushing the agglomerated rhizoma Zingiberis recens powder, further pulverizing for 10 s with pulverizer, taking out, sieving with 150 mesh sieve, collecting the sieved rhizoma Zingiberis recens powder particles, and standing for 5 days to obtain oil.

Example one (3): micro-fermentation preparation process of ginger powder

The micro-fermentation preparation process of the ginger powder in the embodiment is as follows:

1) the fresh and cleaned small yellow ginger is naturally dried in the shade, the relative humidity of the space is kept below 15% under the ventilation condition, and the space is kept for 8 days. Until the epidermis wrinkles, 25% by weight of water was evaporated.

2) Putting the dried small yellow gingers into a grinder, grinding for 2 minutes, and drying the ginger powder; uniformly spreading the crushed ginger powder, putting the ginger powder into an electric heating drying oven, adjusting the temperature to 50 ℃, keeping the temperature for 4 hours, and taking out the ginger powder.

3) Naturally fermenting at 35 deg.C (with thermometer not corrected) with relative humidity of 20% for 20 days, crushing the agglomerated rhizoma Zingiberis recens powder, further pulverizing for 10 seconds, taking out, sieving with 100 mesh sieve, collecting the sieved rhizoma Zingiberis recens powder particles, and standing for 3 days to obtain oil.

Example two: analysis of important chemical components before and after fermentation of ginger powder

The volatile components before and after fermentation of the ginger powder are detected by using a gas-mass chromatograph combined with the fermented ginger powder, the common ginger powder, the chloroform extract of the fermented ginger powder and the chloroform extract of the common ginger powder.

1. GC-MS detection results of odor components of fermented ginger powder and common ginger powder

Six components are newly generated from the ginger powder prepared by the method of the invention, which are not contained in the ginger powder before fermentation.

TABLE 1 flavor components and percentages of fermented ginger powder and common ginger powder

As shown in the above table 1, 5 kinds of odor components were detected in common ginger powder, which were α -Curcumene (α -Curcumene), (-) -Zingiberene (Zingiberene), β -Bisabolene (β -Bisabolene), (+) -Calarene (irkurane), (+) - β -Funebrene ((+) - β -cedrene); the smell components of the fermented ginger powder comprise 5 smell components, and 6 smell components are added in comparison with the common ginger powder, wherein the added Eucalyptol and Camphene have higher contents, and the relative contents are respectively 21.95% and 15.34%.

The contents of the five common odor components were also different as shown in table 2. The chemical structure of the odor components of the fermented ginger powder is shown in figure 1.

2. GC-MS detection result of chloroform extracts of fermented ginger powder and common ginger powder

The common odor components of the fermented ginger powder and the common chloroform extract of the ginger powder are 61, the chloroform extract of the fermented ginger powder has 4 more components than the chloroform extract of the common ginger powder, namely 6-Methyl-4,6-bis (4-Methyl pent-3-en-1-yl) cyclohexahexane-1, 3-dienecarbaldehyde (6-Methyl-4, 6-bis (4-Methyl pent-3-en-1-yl) cyclohexyl-1, 3-dienecarbaldehyde, 0.73 percent), 4-Gingerol (4-Gingerol, 0.32 percent), 5-Hydroxy-1- (4-Hydroxy-3-Methyl) decanol-3-one (5-Hydroxy-1- (4-Hydroxy-3-methoxyphenyl) decan-3-one) (1.39 percent) and 1- (4-Hydroxy-3-Methyl) ecotype) tanane 3, 5-diyldiacetate (1- (4-hydroxy-3-methoxyphenyl) octa-3, 5-diester, 1.75%) both have substantially the same odor component species, sharing a difference in odor component content, as shown in table 3.

The differences in the content of some major odorous components with higher content (up to 1% and above) are shown in table 2. The components with larger chloroform extract content are alpha-Curcumene (alpha-Curcumene), (-) -Zingiberene (Zingiberene), beta-sesquiphenandrene (beta-sesquiterpenene), 6-Shogaol (6-Shogaol), 10-Shogaol (10-Shogaol), beta-Bisabolene (beta-Bisabolene), 6-Gingerol (6-Gingerol), 8-Shogaol (8-Shogaol) and 10-gingerdion respectively, and the chemical structures of the components are shown in figure 2. The content of most main odor components in the chloroform extract of the fermented ginger powder is higher than that of the chloroform extract of the common ginger powder; wherein the content of seven odor components in the chloroform extract of fermented ginger powder is lower than that of the chloroform extract of common ginger powder, and the seven odor components are respectively 6-Shogaol (6-Shogaol), 6-Gingerdione (6-zingiberedione), 8-Shogaol (8-Shogaol), 8-Gingerdione (8-zingiberedione), 6-Dehydrogingerdione (6-Dehydrogingerdione), 10-Shogaol (10-Shogaol) and 10-Gingerdione (10-zingiberedione).

TABLE 2 Table of the main odor components of the chloroform extracts of fermented ginger powder and regular ginger powder

TABLE 3 common odor ingredient table of fermented ginger powder and common ginger powder chloroform extract

EXAMPLE III antioxidant Activity test of ginger powder extract and its main ingredient gingerol

3.1 Oxidation resistance test method

DPPH was adjusted to 0.67X 10 with absolute ethanol^-4mol/L solution. Preparing a petroleum ether extraction part, an ethyl acetate extraction part, a methanol extraction part and a water extraction solution part into 6 samples with different concentrations by using absolute ethyl alcohol respectively: 0.0625, 0.125, 0.25, 0.5, 1.0, 2.0mg/mL, and 24 sample solutions in total, 1mL of each sample solution was added dropwise to 3mL of a 0.67X 10 solution^-4In mol/L DPPH ethanol solution, measuring the absorbance A before and after dripping by using an ultraviolet spectrophotometer₁And A₂1mL of absolute ethyl alcohol was added dropwise to a concentration of 0.67X 10^-4mol/L in 3mL of ethanol DPPH, shaken well, and assayed A as a blank control₀. The samples need to be stored for 30 minutes at room temperature in the dark, each group is operated for 3 times in parallel, the absorbance value is measured at 326nm, and the clearance rate is calculated. Since vitamin C is water soluble, the vitamin C can be mixed with distilled water to obtain a mixture of 0.0625, 0.125, 0.25, 0.5, 1.0,2.0mg/mL of 6 solutions, the vitamin C group blank control was measured as follows: 1mL of distilled water was added dropwise to a concentration of 0.67X 10^-4In a 3mL mol/L DPPH ethanol solution, the absorbance was measured as A by an ultraviolet spectrophotometer₀The other operations are as described above. DPPH clearance ═ 1- (A)₁-A₂)/A₀]×100％。

3.2 preparation of different extraction sites of ethanol extract of ginger

Pulverizing rhizoma Zingiberis recens, ultrasonic extracting with 95% ethanol, filtering extractive solution, evaporating the extractive solution to dryness to obtain rhizoma Zingiberis recens ethanol extract, sequentially extracting with 500mL petroleum ether, ethyl acetate, methanol, and water, extracting with each solvent for three times, and standing for 2 hr each time. Mixing the extractive solutions, evaporating to obtain extract, and extracting with petroleum ether, ethyl acetate, methanol and water.

3.3 identification of chemical component extraction and separation structure of ginger

3.3.1 Experimental materials and instruments

Fresh ginger, ethanol, dichloromethane, petroleum ether and ethyl acetate are all AR grade (products of Shanghai chemical reagent company), and column chromatography silica gel (200-300 meshes, products of Qingdao ocean chemical plant).

3.3.2 Experimental methods

Peeling fresh rhizoma Zingiberis recens, cutting, adding ethanol, ultrasonic extracting for 2 hr, repeating for 5 times, mixing, evaporating to obtain extractive solution, and extracting with petroleum ether to obtain petroleum ether part of the ethanol extract. Passing petroleum ether part through normal phase silica gel column (mobile phase is V)_{Petroleum ether}：V_{Ethyl acetate}10:4), and carrying out thin-layer identification to obtain compounds 1, 2 and 3, and finally carrying out analysis such as carbon spectrum, hydrogen spectrum and mass spectrum to identify the structures of the compounds.

3.4 structural confirmation of Compounds

3 compounds are obtained by separating from ginger, and are identified as 5-deoxy-6-Gingerol (6-Paradol, 1), 6-Shogaol (6-Shogaol, 2) and 6-Gingerol (6-Gingerol, 3). All three compounds belong to the gingerol class.

Compound 1, light yellow oilESI-MS (m/z) as a liquid: 383[ M + Na ]]⁺，349[M-H]^-。¹H-NMR(CDCl₃400MHz) and¹³C-NMR (Acetone,400MHz) data are basically consistent with the literature, and the compound 1 is identified to be 5-deoxy-6-gingerol (6-Paradol) with the content of 0.027%.

3.5 results of antioxidant Activity experiment

3.5.1 antioxidant capacity of different extraction sites of ginger

The antioxidant activity of petroleum ether, ethyl acetate, methanol and water extraction parts of the ginger ethanol extract is shown in figure 3-2, the capability of 4 extraction parts for removing DPPH (diphenylbitter acyl) free radicals is different, and the capability of the petroleum ether extraction part, the ethyl acetate extraction part, the methanol extraction part and the water extraction part for removing DPPH free radicals is reduced in sequence, which shows that the antioxidant capability of the petroleum ether extraction part in the ginger ethanol extract is strongest, and the capability of the petroleum ether extraction part with the concentration of 1mg/mL for removing DPPH free radicals is up to more than 50%.

3.5.2 antioxidant capacity of three gingerols in ginger

The antioxidant activities of 5-deoxy-6-Gingerol (6-Paradol), 6-Shogaol (6-Shogaol) and 6-Gingerol (6-Gingerol) are shown in fig. 3-3, the scavenging ability of three gingerols to DPPH free radical is basically equal, and 5-deoxy-6-Gingerol (6-Paradol) is slightly weaker. The Gingerol components 6-Shogaol (6-Shogaol) and 6-Gingerol (6-Gingerol) have better antioxidant capacity, the antioxidant capacity is the same as that of vitamin C with the same concentration, and the DPPH free radical scavenging capacity is increased along with the increase of the concentration of a sample.

Example four

Separating gingerol component, peeling and chopping fresh ginger, adding 500mL of ethanol, performing ultrasonic extraction for 2 hours, repeating for 5 times, mixing, evaporating the extracting solution to obtain 120g of ginger ethanol extract, and extracting 120g of ginger ethanol extract with petroleum ether to obtain the petroleum ether part of 26g of ginger ethanol extract. After the sample is retained, the petroleum ether fraction is passed through a normal phase silica gel column (mobile phase V)_{Petroleum ether}：V_{Ethyl acetate}10:4) and thin layer chromatography, which yielded 7 fractions (fr.1 to fr.7). In the Fr.3 portion, compound 1,And finally, identifying the structure of the compound by analyzing the compound 2 and the compound 3 through a carbon spectrum, a hydrogen spectrum, a mass spectrum and the like.

EXAMPLE five

The compound 1, light yellow oily liquid, is identified as 5-deoxidation-6-gingerol (6-Paradol) by analysis of carbon spectrum, hydrogen spectrum, mass spectrum and the like. ESI-MS (m/z): 383[ M + Na ]]⁺，349[M-H]^-。¹H-NMR(CDCl₃400MHz) and¹³C-NMR (Acetone,400MHz) data (see Table 4-1) are consistent with the literature, and compound 1 is identified as 5-deoxy-6-gingerol (6-Paradol), the structural formula is shown in FIG 4-1, and the content is 0.027%.

TABLE 4-1 Compound 1NMR spectroscopic data (in CHCl)₃-d)

EXAMPLE six

The compound 2, a light yellow oily liquid, is identified as 6-Shogaol (6-Shogaol) by analysis of a carbon spectrum, a hydrogen spectrum, a mass spectrum and the like. ESI-MS (m/z): 299[ M + Na ]]⁺，275[M-H]^-。¹H-NMR(CDCl₃400MHz) and¹³C-NMR (Acetone,400MHz) data (see Table 4-2) are basically consistent with the literature, and compound 2 is identified as 6-Shogaol (6-Shogaol), the structural formula is shown in FIG. 4-2, and the content is 0.004%.

TABLE 4-2 Compound 2NMR spectroscopic data (in CHCl)₃-d)

EXAMPLE seven

The compound 3, a light yellow oily liquid, is identified as 6-Gingerol (6-Gingerol) by analysis of carbon spectrum, hydrogen spectrum, mass spectrum and the like. ESI-MS (M/z) 371[ M + Na ]]⁺，293[M-H]^-。¹H-NMR(CDCl₃400MHz) and¹³C-NMR (Acetone,400MHz) data (see Table 4-3) are consistent with the literature, and identify compound 3 as (S) -5-hydroxy-1- (4-hydroxy-3-methoxyphenol) -3-decanone, L-5-hydroxy-1- (4-hydroxy-3-methoxyphenol) -3-decanone, 6-Gingerol (6-Gingerol), the structural formula is shown in FIG. 4-3, and the content is 0.137%.

TABLE 4-3 Compound 3NMR spectroscopic data (in CHCl)₃-d)