GC/MS法分析广东阳春沙姜精油的化学成分  

Analysis of Chemical Components of Volatile Oil from Kaempferia galanga L.in South China by GC/MS

作　　者：樊亚鸣[1] 任三香[2] 陈永亨[1] 李丽敏[1] 何翠云[1] 李惠萍[1] 彭锦荷[1] 

机构地区：[1]广州大学生物与化学工程学院化学系,广东广州510405 [2]中山大学测试中心,广东广州510275

出　　处：《食品科学》2005年第6期196-198,共3页Food Science

基　　金：广州市荔湾区项目(20033105066)

摘　　要：沙姜精油是沙姜中的主要呈味成分。本文选用广东阳春所产鲜沙姜用酶解法配合水汽蒸镏提取其中精油,并对此精油进行气相色谱—质谱分析,以确定广东阳春沙姜精油的成分及含量。实验表明;沙姜精油中含30种主要成分,其中反式—对甲氧基肉桂酸乙酯的含量最高(59.24%),其它肉桂酸系列物质如顺式—对甲氧基肉桂酸乙酯(6.14%)、肉桂酸乙酯(5.27%)的含量也较高。这些数据为进一步开发利用沙姜资源提供了可靠的依据。The essence oil in Kaempferia galanga L. consists of many flavor components. We chose Kaempferia galanga L. planted in Yangjiang, Guangdong province as the sample and extracted the essence oil by enzyme-decomposing together with steam distillation. The oil was analyzed and the components as well as the corresponding contents were determined in GC/MS. It is indicated in the experiment that there are 30 components in the oil which are mainly trans-p-methoxy-ethyl-cinnamate (59.24%), cis-p-methoxy- ethyl-cinnamate (6.14%) and ethyl-cinnamate (5.27%). The data provide the foundation for making use of Kaempferia galanga L.

关 键 词：沙姜 挥发油 气相色谱-质谱 化学成分 

分 类 号：Q657.63[生物学—生物物理学]