铜陵白姜挥发性风味成分的SPME-GC-MS分析  

Analysis of the Volatile Flavor Components in Tongling White Ginger by SPME-GC-MS

作　　者：史先振[1] 王强伟[2] 李永仙[2] 王洪新[3] 高行恩[4] 苏义海 

机构地区：[1]徐州生物工程职业技术学院,徐州221006 [2]江南大学食品学院,无锡214122 [3]国家功能食品工程技术研究中心,江南大学,无锡214122 [4]江苏食品职业技术学院,淮安223003 [5]安徽铜陵白姜发展有限责任公司,铜陵244021

出　　处：《食品工业》2015年第9期271-273,共3页The Food Industry

基　　金：江苏省高等职业院校国内高级访问学者计划资助项目(2013);安徽铜陵白姜发展有限责任公司横向资助项目(JDTL20130328H)

摘　　要：研究铜陵白姜的挥发性风味物质。采用固相微萃取-气相色谱-质谱(SPME-GC-MS)联用技术对铜陵白姜的挥发性风味物质进行分离分析,采用峰面积归一化法计算各组分的相对含量。共分离出51种成分并确定了47种化合物,主要为萜类成分。铜陵白姜的挥发性风味物质主要为姜烯(27.64%)、β-倍半水芹烯(12.66%)、γ-姜黄烯(7.26%)、β-甜没药烯(7.09%)、α-姜黄烯(6.97%)、桉叶醇(6.93%)。这些数据为进一步开发利用铜陵白姜资源提供了可靠的科学依据。The volatile flavor compounds of Tongling white ginger was analyzed. The volatile flavor substances were separated and analyzed by GC-MS, and the relative content of each component was determined by area normalization. 51 kinds of compounds were separated and 47 of which were identified from Tongling white ginger, and the main components were terpenoids. Zingiberene （27.64%）, β-sesquiphellandrene （12.66%）, γ-curcumene （7.26%）, β-bisabolene （7.09%）, α-curcumene （6.97%） and eucalyptol （6.93%） were the prominent compounds in Tongling white ginger respectively. The experimental results provided evidence for general development and utilization of Tongling white ginger.

关 键 词：铜陵白姜 风味物质 固相微萃取-气相色谱-质谱法(SPME—GC—MS) 

分 类 号：TS264.2[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]