生姜与生姜皮挥发油成分的分析  

Analysis of Common Volatile Constituents in Rhizoma Zingiberis Recens(RZR) and Cortex Zingiberis(CZ)

作　　者：陈帅华[1] 李晓如[2] 韦超[1] 谢小红[1] 

机构地区：[1]江西科技师范学院化学化工学院,江西南昌330013 [2]中南大学化学化工学院,湖南长沙410083

出　　处：《福建分析测试》2011年第4期11-16,共6页Fujian Analysis & Testing

摘　　要：目的:定性定量分析生姜与生姜皮挥发油成分。方法:利用气相色谱-质谱法分离检测生姜与生姜皮挥发油成分,再采用直观推导式演进特征投影(HELP)法分辨色谱重叠峰,通过质谱库进行定性,采用总体积积分法进行定量。结果:生姜和生姜皮的挥发油分别定性出了51和62个成分,分别占总含量的74.84%和82.55%。结论:生姜与姜皮共有组分为46个,生姜独有组分5个,生姜皮独有组分16个。Objective：To analyse the volatile constituents in Rhizoma Zingiberis Recens（RZR） and Cortex Zingiberis（CZ） Methods：Analysis of common volatile constituents in RZR and CZ was performed by gas chromatography—mass spectrometry（GC-MS） and heuristic evolving latent projections（HELP） method,the quantitative analysis of each component could be directly calculated by the overall volume integration.Results：In total 51,and 62 volatile oil of RZR,CR were separately determined qualitatively and quantitatively,accounting for 74.84%,82.55% total content of volatile oil of RZR and CR respectively.Conlusion：Analysis by the method of HELP indicated that there were 46 common volatile constituents in RZR and CR.the specific components of RZR were 5,the specific components of CZ were 16.

关 键 词：生姜 生姜皮 气相色谱-质谱 挥发油 共有组分 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]