Aim: to optimize the preparation of the ginger oleoresin alginate-chitosan microcapsules and to study its stability.
目的：优化姜油树脂海藻酸钠-壳聚糖微囊的制备工艺，并对其稳定性进行考察。
A new separation and purification process of ginger oleoresin by using the ginger residue was carried out.
提出了姜渣分离纯化姜辣素的新工艺，并对姜辣素的性能进行了表征。
Conclusion The findings indicate that ginger oleoresin possesses gastro-protective potential which is unrelated to inhibition of gastric acid secretion and activity of pepsin.
结论姜油对实验性胃溃疡具有一定保护作用，但其作用机制可能不是通过抑制胃酸分泌、胃蛋白酶活性而发挥。
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