6-姜酚对姜酒风味的影响  

Effects of 6-gingerol on the Flavor of Ginger Liquor

作　　者：闫金奎[1] 黄雪松[1] 

机构地区：[1]暨南大学理学院食品科学与工程系,广东广州510632

出　　处：《酿酒科技》2007年第7期32-33,36,共3页Liquor-Making Science & Technology

基　　金：国家自然科学基金(No.304712216)。

摘　　要：为探索6-姜酚对姜酒风味的影响,采用高效液相色谱法测定6-姜酚,按L9(34)设计正交试验研究原料用量、酒精度、糖酸比、甘油含量等因素以及6-姜酚含量对姜酒风味的影响。结果表明,6-姜酚对姜酒风味影响最大,其含量在93±2μg/mL时姜酒的风味最佳。该结果可用于姜酒的调配和生产。In order to investigate the effects of 6-gingerol on the flavor of ginger liquor, the content of 6-gingerol was detected by high performance liquid chromatography （I-IPLC） and the factors including ginger content, alcohol content, sugar-acid ratio and glycerine content were designed by the 1.,9（34） orthogonal experiments. The results indicated that the content of 6-gingerol was the most important factor influencing the flavor of ginger liquor. As the content of 6-gingerol was 93±2μg/mL, the flavor of the ginger liquor was the best. Such results could be used to guide ginger liquor production and ginger liquor blending.

关 键 词：保健酒 生姜 姜酚 姜酒 

分 类 号：TS262.91[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]