姜酒中姜辣素含量测定及品质研究  

Determination and Qualitative Analysis of Gingerol in Ginger Liquor

作　　者：孙静[1] 

机构地区：[1]莱芜职业技术学院生物教研室,山东莱芜271100

出　　处：《中国调味品》2013年第6期103-104,共2页China Condiment

基　　金：山东省科技发展计划项目(2011GGA12054);莱芜高新区科技创新与发展计划项目(2010-15)

摘　　要：用分光光度法测定不同姜酒中姜辣素含量,研究姜辣素含量与姜酒品质的关系,结果表明:随着姜酒度数增加,姜辣素含量增加,喝后出现反胃现象的人数增加。The relation between content of gingerol and quality of ginger liquor is studied and the content of gingerol in different ginger liquor is determined by spectrophotometry. The results show that with the increase of degree of ginger liquor, the content of gingerol increases, the number of people who have nausea symptom increases after drinking ginger liquor.

关 键 词：姜酒 姜辣素 品质 

分 类 号：TS202.3[轻工技术与工程—食品科学]