不同产地生姜挥发油共有成分的气-质联用及化学计量学分析  

Analysis of Volatile Oil Constituents in Ginger (Zingiber officinale Rose) from Different Cultivars by GC-MS and Chemometric Resolution Method

作　　者：熊运海[1] 彭小平[2] 

机构地区：[1]重庆文理学院林学与生命科学学院,重庆402168 [2]重庆文理学院图书馆,重庆402168

出　　处：《食品科学》2013年第16期288-292,共5页Food Science

摘　　要：采用气相色谱-质谱法分离测定重庆(竹根姜,ZGJ)、湖南(红芽姜,HYJ)、山东(莱芜大姜,LWJ)产的生姜中挥发油共有成分,并利用化学计量学解析法对重叠的色谱峰进行处理,得到各组分的纯色谱曲线和质谱图,再与质谱库中的标准图对照定性。结果表明:竹根姜、红芽姜、莱芜大姜挥发油分别得到101、102、100个组分,相对含量分别达91.44%、93.75%、90.01%,其共有组分数40个,分别占鉴定组分数的39.60%、39.22%、40.00%;共有组分相对含量分别达76.56%、76.44%、69.86%。相对含量较高的共有组分有姜烯(7.05%、27.53%、18.09%);α-柠檬醛(19.20%、7.07%、6.77%);β-水芹烯(11.65%、2.52%、1.73%);3-(1,5-二甲基-4-己烯基)-6-亚甲基-环己烯(3.28%、9.54%、8.99%);α-姜黄烯(1.74%、1.66%、6.65%);莰烯(6.94%、0.95%、5.35%)等成分。生姜不同地方品种挥发油化学成分差异较大。The common volatile oil components in three different cultivars of ginger,Zhugen,Hongya and Laiwu,collected from Chongqing,Hunan and Shandong,respectively were analyzed by GC-MS.The overlapping chromatographic peaks were resolved by chemometric resolution method to obtain separate peaks and identification was performed by comparison of the mass spectra obtained with those of authentic samples or with data already available in the NIST library.A total of 101 volatile components were detected in Zhugen ginger,102 in Hongya ginger,and 100 in Laiwu ginger,together accounting for 91.44%,93.75% and 90.01% of the volatile oils,respectively.Forty volatile compounds were common to the three cultivars,accounting for 39.60%,39.22% and 40.00% of the total number of identified compounds,respectively;together accounting for 76.56%,76.44% and 69.86% of the volatile oils,respectively.Among these 40 compounds,the predominant ones were zingiberene（7.05%,27.53% and 18.09%）;α-citral（19.20%,7.07% and 6.77%）,β-phellandrene（11.65%,2.52% and 1.73%）,cyclohexene,3-（1,5-dimethyl-4-hexenyl）-6-methylene-（3.28%,9.54% and 8.99%）,a-curcumene（1.74%,1.66% and 6.65%）,camphene（6.94%,0.95% and 5.35%）,etc.From this study we conclude that the chemical components of volatile oil in Zingiber officinale Rose differ greatly depending on the cultivar.

关 键 词：生姜 挥发油 气相色谱-质谱法 化学计量学解析法 

分 类 号：R284[医药卫生—中药学]