鲜姜和干姜精油成分的GC-MS研究  

Study on Essential Oil Components in Fresh Ginger and Dry Ginger by GC-MS

作　　者：林茂[1] 阚建全[1] 

机构地区：[1]西南大学食品科学学院

出　　处：《食品科学》2008年第1期283-285,共3页Food Science

基　　金：重庆市重点自然科学基金项目(CSTC2006BA1007)

摘　　要：本实验采用水蒸汽蒸馏法提取鲜姜和干姜中的精油,并利用GC-MS分析精油的成分。结果表明:鲜姜和干姜精油的提取率分别为0.29%和2.51%,而其干物质提取率则分别为7.7%和2.8%;鲜姜精油和干姜精油中共鉴定出60种化合物,其中有两种在鲜姜精油中未检测出,有12种在干姜精油中未检测出,相对含量在3%以上的成分在鲜姜和干姜中都有8种;鲜姜精油色泽透明、辛香、有柠檬味、略带鲜花香气,而干姜精油色泽浑浊,辛香,不具有鲜姜所特有鲜花香气。Study on fresh ginger and dry ginger essential oils extracted by steam distillation, and the compounds of essential oils were assayed with combined capillary gas chromatography-mass spectrometry （GC-MS）. The results showed that the extracted ratio of fresh ginger and dry ginger essential oil is 0.29% and 2.51% respectively, while the extracted ratio of dry substance was 7.7% and 2.8% respectively. 57 compounds are identified in the essential oils of fresh ginger and dry ginger by GCMS. There are 2 compounds in fresh ginger and 12 compounds in dry ginger not found among them. The relative contents higher than 3% are found in 8 compounds. By sensory analysis, the color and aroma of essential oil in fresh ginger are better than those in the dry ginger.

关 键 词：鲜姜精油 干姜精油 水蒸汽蒸馏法 GC-MS 

分 类 号：S632.5[农业科学—蔬菜学]