摘要
[目的]分析云南地区2种主要食用姜的化学成分，比较2种姜品质的差异。[方法]采用GC／MS的方法对云南农贸市场上的2种食用姜挥发油化学成分进行研究，一种是市场上的普通白姜，简称“姜”，一种是罗平的小黄姜，简称“罗平姜”。[结果]姜挥发油中检测出56个成分，鉴定了50个成分，主要化学成分是β－水芹烯（14．800％）、2－十一烷酮（12．648％）、莰烯（12．349％）、香叶醛（8．361％）、龙脑（6．985％）、柠檬烯（6．342％）、香茅醇（2．895％）、β－红没药烯（2．842％）、α－蒎烯（2．824％）、6－甲基－5－庚烯－2－酮（2．598％）等。罗平姜挥发油中检测出67个成分，鉴定了60个成分，主要化学成分是β－水芹烯（10．832％）、莰烯（8．317％）、香叶醛（8．301％）、桂酸乙酯（6．799％）、1，8－桉叶素（5．795％）、龙脑（5．357％）、柠檬烯（4．643％）、香叶醇（3．650％）、别芳萜烯（2．940％）、乙酸香茅酯（2．675％）、芳香姜黄烯（2．318％）等。[结论]对2种姜的挥发性成分比较发现，两者主要香气特征成分大致相同，罗平姜的香气层次更丰富、更柔和。
Abstract
Objective] To analyze the chemical components of two main kinds of edible gingers in Yunnan Province.[Method] Chemical compo-nents of volatile oil from two types of Zingiber officinale Rosc ( White Ginger and Luoping Ginger) were researched by GC/MS method.[ Result] A total of 56 components were detected in the volatile oil of white ginger;and 50 components were identified.The main chemical components wereβ-phelandrene(14.800%), 2-nonanone(12.648%), camphene(12.349%), citral(6.342%), borneol(5.357%), limonene(6.342%), citronellol(2.895%),β-bisabolene(2.842%)and so on.As for Luoping Ginger, 67 components were detected in the volatile oil;and 60 compo-nents were identified.The main chemical components wereβ-phelandrene(10.832%), camphene(8.317%), citral(8.301%), ethyl trans-cine-matic(6.799%), 1,8-cineole(5.795%), borneol(5.357%), limonene(4.643%),geraniol(3.650%),alloaromadendrene(2.940%), citron-ellyl acetate(2.675%) and so on.[Conclusion] Comparison of the volatile oils from two kinds of Z.officinale showes that their characteristic fra-grance components are all most the same, and fragrance of Luoping Ginger is more abundance and gentleness.
国家科技期刊平台
NSTL
维普
万方数据