Optimization of Enzymatic Hydrolysis Technology with Compound Enzymes and Analysis of Volatile Flavor Substances for Ginger Powder
Jia Fengjuan
Jiang Long
Gong Zhiqing
Wang Yansheng
Zhang Jian
Wang Wenliang
Abstract：In order to explore the best enzymolysis technology of ginger powder,the experiment was con-ducted using the extraction rate of gingerol as the evaluation index.Firstly,the optimal ratio of compound en-zymes was determined by single factor tests and orthogonal test.Then,the optimum enzymolysis conditions were determined by single factor tests and response surface test.Finally,GC-IMS(gas chromatography-ion mobility spectrometry)was used to detect the types and contents of volatile flavor compounds in the ginger powder enzymatic hydrolysate obtained by control method,ultrasonic-assisted cellulase method and compound enzyme extraction method.The results showed that the optimum ratio of compound enzymes was 2.0%cellu-lase,2.5%pectinase and 3.0%α-amylase.The best enzymatic hydrolysis conditions were as follows:liquid-to-material ratio of 1∶47,hydrolysis temperature of 52℃,pH value of 5.2,and hydrolysis time of 58 mi-nutes,which led to the gingerolextraction rate of 8.65%.The results of GC-IMS showed that compared with the control method and the ultrasonic-assisted cellulase method,the compound enzyme extraction method could ex-tract the volatile flavor substances from ginger powder better.This study provided a faster and more thorough method for the enzymolysis of ginger powder,and also provided new ideas for the extraction of substances from ginger in the future.
Keywords：Ginger powderCompound enzymeEnzymolysisGas chromatography-ion mobility spec-trometryVolatile flavor substances
Publication Date：2025-12-30
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：11( 113-123 )