生姜不同提取物挥发性成分的对比分析  

Comparative analysis of volatile components of different ginger extractions

作　　者：崔俭杰[1,2] 李琼[1,2] 

机构地区：[1]上海应用技术学院,上海200235 [2]上海香料研究所,上海200232

出　　处：《中国食品添加剂》2010年第2期55-61,共7页China Food Additives

基　　金：上海市科委课题<<生姜(精)油国际标准的制定>(项目编号09DZ0503500)

摘　　要：研究目的主要是针对不同提取方法得到的生姜提取物挥发性组分分析方法进行创新性探索,并确定生姜不同提取物中的挥发性组分和含量。本论文采用热脱附(TD)-气质联用法(GC-MS)对不同提取方法(水蒸气蒸馏、冷榨、超临界萃取、溶剂萃取)获得的生姜提取物中的挥发性成分进行分析和比较。采用保留指数(RI)辅助定性。研究过程中,成功分离分析出水蒸气蒸馏生姜提取物挥发性成分61个、冷榨生姜提取物67个、超临界生姜萃取物61个、溶剂生姜提取物65个、超临界姜油树脂53个。实验结果表明,热脱附-气质联用法可以避免生姜提取物中不挥发性物质对实验结果的影响。不同生姜提取物挥发性成分的含量和组成均在差异,水蒸气蒸馏得到的姜油轻挥发性组分的含量相对较高。The purpose of this paper is that to explore an innovative method to analysis volatile components in the different ginger extracts and to identify the volatile components and their contents.This paper reports analysis and comparison of volatile components of ginger oil（China）produced by different extraction methods（Distillation,Cold Press,Supercritical Fluid Extraction and Solvent Extraction）by Thermal Desorption（TD）-GasChromatography-Mass Spectrometry（GC-MS）.The qualitative analysis was supported by retention index（RI）on HP-INNOWAX column.In the study,totally 61volatile components were successfully separated and identified in distillation extract,following by 67 components in cold press extract,61components in supercritical fluid extract,65components in solvent extract,53components in supercritical fluid oleoresin.The results show that TD-GC-MScanavoid non-volatile substances in ginger extracts producing an effect on experimental results.The content and the composition of volatile components of different ginger extractions were different.Ginger oil obtained by steam distillation had highest content of light volatile components.

关 键 词：热脱附 气质联用 保留指数 生姜 提取物 挥发性成分 

分 类 号：TQ651.2[化学工程—精细化工]