GC-MS法比较鲜姜与干姜的风味物质  

Comparison of the Flavor Material between Fresh and Dried Ginger by GC-MS

作　　者：黄雪松[1] 陈雅雪[1] 

机构地区：[1]暨南大学理学院食品科学与工程系,广州510632

出　　处：《中国食品学报》2007年第5期133-138,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：广东省农业攻关计划专项(2005B20401007)

摘　　要：目的:比较鲜姜与干姜风味物质的差异。方法:以广东生姜为试样,分别用60%食用酒精提取鲜姜与干姜中的风味物质,再用正己烷萃取,进而用气-质连用仪测定其风味物质组成。结果:鲜姜、干姜中的主要香味物质是单萜、倍半萜类物质,其中姜烯、水芹烯、金合欢烯的含量均在9%以上;莰烯、1,8-桉树脑、柠檬醛、α-香柠檬烯、乙酸香叶酯的含量均在2%以上。鲜姜、干姜中风味物质的主要差异是:干姜中含有2%的姜酚衍生物(姜脑)和分解产物(姜酮等),还含有冰片、β-马榄烯、正十六碳酸等长链脂肪酸、亚油酸乙酯等长链脂肪酸酯、豆甾醇类的同系物等成分,而在鲜姜中未检测出这些影响姜风味的成分。结论:上述研究结果对于生产具有鲜姜风味特点的生姜制品有指导作用。Objective:To compare the difference of flavor materials in the fresh and dried ginger.Methods:Guang dong ginger was used as test sample,the flavor material was extracted with 60% ethanol,then purified with the compo sition and content of flavor material in the ethanol extracts of the fresh and dried ginger were detected by the GC-MS method.Results:In both fresh and dried ginger,there were monoterpene and sesquiterpene,which of them zingerbene,seaquiphellandren,farnesene were the main flavor components and each content of them were more than 9%.And content of the camphene,1,8-cineole,Z-citral,α-bergamotene,geranyl acetate were more than 2%.Only in the dried ginger,gingerol derivatives,like shogaol and gingerone were more than 2%.And 1-borneol,β-maaliene,stigasterol,ethyl linoleate and other fat acid were detected in the ethanol extract from the dried ginger,however,were not detected in the fresh ginger.Conclution:The taste and flavor of the fresh and dried products would be modulated based on the results.

关 键 词：生姜 鲜姜 干姜 风味 香味 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]