食品科学

• 分析检测 • 上一篇    下一篇

不同产地生姜挥发油共有成分的气-质联用及化学计量学分析

熊运海,彭小平   

  1. 1.重庆文理学院林学与生命科学学院,重庆 402168;2.重庆文理学院图书馆,重庆 402168
  • 出版日期:2013-08-25 发布日期:2013-09-03

Analysis of Volatile Oil Constituents in Ginger (Zingiber officinale Rose) from Different Cultivars by GC-MS and Chemometric Resolution Method

XIONG Yun-hai,PENG Xiao-ping   

  1. 1. College of Forestry and Life Science, Chongqing University of Arts and Sciences, Chongqing 402168, China;
    2. Library of Chongqing University of Arts and Sciences, Chongqing 402168, China
  • Online:2013-08-25 Published:2013-09-03

摘要:

采用气相色谱-质谱法分离测定重庆(竹根姜,ZGJ)、湖南(红芽姜,HYJ)、山东(莱芜大姜,LWJ)产的生姜中挥发油共有成分,并利用化学计量学解析法对重叠的色谱峰进行处理,得到各组分的纯色谱曲线和质谱图,再与质谱库中的标准图对照定性。结果表明:竹根姜、红芽姜、莱芜大姜挥发油分别得到101、102、100个组分,相对含量分别达91.44%、93.75%、90.01%,其共有组分数40个,分别占鉴定组分数的39.60%、39.22%、40.00%;共有组分相对含量分别达76.56%、76.44%、69.86%。相对含量较高的共有组分有姜烯(7.05%、27.53%、18.09%);α-柠檬醛(19.20%、7.07%、6.77%);β-水芹烯(11.65%、2.52%、1.73%);3-(1,5-二甲基-4-己烯基)-6-亚甲基-环己烯(3.28%、9.54%、8.99%);α-姜黄烯(1.74%、1.66%、6.65%);莰烯(6.94%、0.95%、5.35%)等成分。生姜不同地方品种挥发油化学成分差异较大。

关键词: 生姜, 挥发油, 气相色谱-质谱法, 化学计量学解析法

Abstract:

The common volatile oil components in three different cultivars of ginger, Zhugen, Hongya and Laiwu, collected
from Chongqing, Hunan and Shandong, respectively were analyzed by GC-MS. The overlapping chromatographic peaks
were resolved by chemometric resolution method to obtain separate peaks and identification was performed by comparison
of the mass spectra obtained with those of authentic samples or with data already available in the NIST library. A total of 101
volatile components were detected in Zhugen ginger, 102 in Hongya ginger, and 100 in Laiwu ginger, together accounting
for 91.44%, 93.75% and 90.01% of the volatile oils, respectively. Forty volatile compounds were common to the three
cultivars, accounting for 39.60%, 39.22% and 40.00% of the total number of identified compounds, respectively; together
accounting for 76.56%, 76.44% and 69.86% of the volatile oils, respectively. Among these 40 compounds, the predominant
ones were zingiberene (7.05%, 27.53% and 18.09%);α-citral (19.20%, 7.07% and 6.77%), β-phellandrene (11.65%, 2.52%
and 1.73%), cyclohexene, 3-(1,5-dimethyl-4-hexenyl)-6-methylene- (3.28%, 9.54% and 8.99%), a-curcumene (1.74%,
1.66% and 6.65%), camphene (6.94%, 0.95% and 5.35%), etc. From this study we conclude that the chemical components of
volatile oil in Zingiber officinale Rose differ greatly depending on the cultivar.

Key words: Zingiber officinale Rose, volatile oil, gas chromatography-mass spectrometry (GC-MS), chemometric resolution method