关键词: 生姜；气相离子迁移谱；特征风味；指纹图谱

Abstract: In this study, the characteristic flavor components of ginger samples produced in Tongling, Shucheng and Linquan in Anhui were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The fingerprint for ginger from each region was constructed by using the software Laboratory Analytical Viewer (LAV). The difference in the characteristic flavor compounds of ginger samples from different regions were compared, and the major characteristic flavor compounds and their contents were determined. The results showed that isoamyl acetate, bornyl acetate and myrcene were identified as characteristic flavor compounds of Tongling-grown ginger; 1-hexanol, 2-hexenol, citronellol, heptanal, nonanal, 2-heptanone, 2-nonanone, pentyl butanoate and 3,4-dimethylanisole were identified as characteristic flavor compounds of Linquan-grown ginger; and linalool, ethanol, citral, (E)-2-octenal, pentanal, benzaldehyde, ethyl acetate, propyl hexanoate, octanoic acid, 2-acetylfuran, methylpyrazine and 2-propanone were identified as characteristic flavor compounds of Shucheng-grown ginger. By similarity analysis and principal component analysis (PCA), ginger samples from different geographic origins were clearly distinguished from each other, indicating that GC-IMS can be used for tracing the geographical origin and evaluating the quality of ginger.

Key words: ginger; gas chromatography-ion mobility spectrometry; characteristic flavor; fingerprints