食品科学 ›› 2013, Vol. 34 ›› Issue (6): 6-9.doi: 10.7506/spkx1002-6630-201306002

• 工艺技术 • 上一篇    下一篇

不同时期生姜加工品质及姜油树脂成分分析

王忠宾,辛国凤,宋小艺,贾双双,徐坤   

  1. 山东农业大学园艺科学与工程学院,作物生物学国家重点实验室,农业部黄淮地区园艺作物生物学与种质创制重点实验室,山东 泰安 271018
  • 收稿日期:2012-01-13 修回日期:2013-01-30 出版日期:2013-03-25 发布日期:2013-03-01
  • 通讯作者: 徐坤 E-mail:xukun@sdau.edu.cn
  • 基金资助:
    国家公益性行业(农业)科技专项

Processing Quality and Oleoresin Composition of Ginger at Different Growth Periods

WANG Zhong-bin,XIN Guo-feng,SONG Xiao-yi,JIA Shuang-shuang,XU Kun   

  1. State Key Laboratory of Crop Biology, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops(Huanghuai Region), Ministry of Agriculture, College of Horticulture Science and Engineering,Shandong Agricultural University, Tai’an 271018, China)
  • Received:2012-01-13 Revised:2013-01-30 Online:2013-03-25 Published:2013-03-01

摘要: 为确定原料生姜的加工特性,研究分析了其根茎在不同生育期及贮藏期的主要成分变化。结果表明,生姜根茎干物质、可溶性糖、可溶性淀粉、粗纤维和姜油树脂等含量均随生育期和贮藏期的延长而增加,而可溶性蛋白和游离氨基酸含量则在生姜生长前期较高,生长后期及贮藏期较低且无显著变化。生姜生长过程中,姜油树脂化学成分增加,而生姜贮藏过程中,虽有新的化合物生成,但随着贮藏期的延长,姜油树脂中的β-萜品醇、橙花醛、乙酸龙脑酯等14种痕量挥发性成分消失,但不同时期生姜根茎姜油树脂的主要成分基本相同。生姜播后4~5个月,根茎产量达较高水平,且干物质及姜油树脂含量较低,辛辣味较淡,粗纤维较少,适于腌渍加工;而生姜贮藏60d后,根茎干物质、可溶性淀粉及姜油树脂含量已基本稳定,适于生姜脱水、淀粉加工及姜油提取。

关键词: 生姜, 品质, 姜油树脂, 生长期, 贮藏期

Abstract: In order to determine the characteristics of raw ginger processing, the change of major compositions in ginger rhizome at different growth and storage periods was studied. Results showed that the contents of dry materials, soluble sugar, soluble starch, crude fiber and oleoresin revealed an obvious increase as the extension of growth and storage periods, while the contents of soluble protein and free amino acids were higher in the early growth stage, but lower or no significant change in the later growth and storage periods. During the growth of ginger, chemical compositions of ginger oleoresin exhibited an increasing trend. Although new compounds were synthesized during ginger storage period, 14 trace volatile compounds such as β-terpineol, neral and bornyl acetate disappeared after prolonged storage, while the major chemical compositions of ginger oleoresin maintained a stable level during different periods. Higher production, lower dry materials and ginger oleoresin, lighter spicy taste, and less crude fiber were observed in ginger at the age of four or five months so that ginger was suitable for pickling processing. After storage for 60 days, dry material content, soluble starch and ginger oleoresin in ginger rhizome remained stable, which was suitable for ginger dehydration, starch processing and ginger oleoresin extraction.

Key words: ginger, quality, ginger oleoresin, growth period, storage period

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