鲜姜和干姜精油成分的GC-MS研究

食品科学 ›› 2008, Vol. 29 ›› Issue (1): 283-285.

鲜姜和干姜精油成分的GC-MS研究

林茂, 阚建全

西南大学食品科学学院；西南大学食品科学学院重庆400716贵州省油料研究所；贵州贵阳550006；重庆400716；

出版日期:2008-01-15 发布日期:2011-07-28

Study on Essential Oil Components in Fresh Ginger and Dry Ginger by GC-MS

LIN Mao, HAN Jian-Quan

1.College of Food Science, Southwest University, Chongqing 400716, China; 2.Guizhou Provincal Institute of Oil Crops, Guiyang 550006, China

Online:2008-01-15 Published:2011-07-28

摘要/Abstract

摘要： 本实验采用水蒸汽蒸馏法提取鲜姜和干姜中的精油,并利用GC-MS分析精油的成分。结果表明:鲜姜和干姜精油的提取率分别为0.29%和2.51%,而其干物质提取率则分别为7.7%和2.8%;鲜姜精油和干姜精油中共鉴定出60种化合物,其中有两种在鲜姜精油中未检测出,有12种在干姜精油中未检测出,相对含量在3%以上的成分在鲜姜和干姜中都有8种;鲜姜精油色泽透明、辛香、有柠檬味、略带鲜花香气,而干姜精油色泽浑浊,辛香,不具有鲜姜所特有鲜花香气。

关键词: 鲜姜精油, 干姜精油, 水蒸汽蒸馏法, GC-MS

Abstract: Study on fresh ginger and dry ginger essential oils extracted by steam distillation, and the compounds of essential oils were assayed with combined capillary gas chromatography-mass spectrometry (GC-MS). The results showed that the extracted ratio of fresh ginger and dry ginger essential oil is 0.29% and 2.51% respectively, while the extracted ratio of dry substance was 7.7% and 2.8% respectively. 57 compounds are identified in the essential oils of fresh ginger and dry ginger by GC-MS. There are 2 compounds in fresh ginger and 12 compounds in dry ginger not found among them. The relative contents higher than 3% are found in 8 compounds. By sensory analysis, the color and aroma of essential oil in fresh ginger are better than those in the dry ginger.

Key words: fresh ginger essential oil, dry ginger essential oil, steam distillation, GC-MS

林茂, 阚建全. 鲜姜和干姜精油成分的GC-MS研究[J]. 食品科学, 2008, 29(1): 283-285.

LIN Mao, HAN Jian-Quan. Study on Essential Oil Components in Fresh Ginger and Dry Ginger by GC-MS[J]. FOOD SCIENCE, 2008, 29(1): 283-285.

[1]	冯玉超，王长远，李雪，富天昕，张丽媛. 黑龙江省不同产地水稻的GC-MS代谢物差异分析[J]. 食品科学, 2019, 40(2): 208-214.
[2]	郑晓吉，刘飞，任全路，李宝坤，李开雄，诸葛斌. 基于SPME-GC-MS法比较新疆哈萨克族不同居住区奶酪风味差异[J]. 食品科学, 2018, 39(8): 83-89.
[3]	付文雯，罗彤，朱影，周陶鸿，文红，王会霞. QuEChERS-气相色谱-串联质谱测定牛奶中有机氯农药及多氯联苯的分析[J]. 食品科学, 2018, 39(8): 309-313.
[4]	陈廷廷，胡琼，唐洁，王秀梅，刘波，陈林. 基于电子鼻及气相色谱-质谱联用技术对川西高原4 种蜂蜜挥发性成分分析[J]. 食品科学, 2018, 39(16): 233-239.
[5]	杨彦松. 砂糖橘精油化学组成及对指状青霉的抑菌活[J]. 食品科学, 2013, 34(7): 125-128.
[6]	杨雅利沈海亮阚健全. 紫色甘薯酒陈酿期间香气成分的变化研究[J]. 食品科学, 2013, 34(4): 190-194.
[7]	吴婷王新明. 脐橙腐烂过程中挥发性有机硫(VOSCs)的浓度和组成变化特征分析[J]. 食品科学, 2013, 34(4): 140-143.
[8]	杨国峰和珊丁超赵娟朱江明. 热风干燥对油菜籽挥发性成分的影响[J]. 食品科学, 2013, 34(4): 28-31.
[9]	马银海. 云南玉溪香椿果特征香气成分研究[J]. 食品科学, 2013, 34(4): 217-220.
[10]	雷华威，陈晓红，李伟，王研，彭菁，李顺，董明盛. 赛里木酸乳原籍菌种发酵乳主体风味成分分析[J]. 食品科学, 2013, 34(20): 127-130.
[11]	刘常金，张杰，周争艳，谢艳辉，宛红颖，刘胜斌. GC-MS分析比较3个特产香椿品种的挥发性成分[J]. 食品科学, 2013, 34(20): 261-267.
[12]	王静，李荣*，姜子涛. 葡萄柚薄荷精油成分的气相色谱-质谱法鉴定和抗氧化活性[J]. 食品科学, 2013, 34(15): 91-94.
[13]	杨韦杰1,2，肖更生1,*，徐玉娟1，廖森泰1，唐道邦1，吴继军1，温靖1，林羡1. 不同干燥工艺对荔枝果干品质影响的比较研究[J]. 食品科学, 2013, 34(13): 95-100.
[14]	綦艳梅，孙金沅，陈海涛，孙宝国，徐晓兰，张宁，黄明泉. 美拉德反应制备酱牛肉香精的挥发性成分分析[J]. 食品科学, 2012, 33(8): 199-202.
[15]	林真，李捷，方守龙，陈添顺，陈健. 顶空- 气质联用法测定柚子皮绿茶挥发性成分[J]. 食品科学, 2012, 33(8): 256-259.