生姜鲜切法制备干姜片前后挥发油成分气相色谱-质谱比较  

GC-MS analysis on the essential oil in ginger and dried ginger slice processed by fresh-cut method

作　　者：龙全江[1] 金欣 李文涛 徐雪琴 

机构地区：[1]安徽中医药高等专科学校药学系,安徽芜湖241000 [2]安徽中医药大学药学院,安徽合肥240000

出　　处：《甘肃中医药大学学报》2017年第6期35-37,共3页Journal of Gansu University of Chinese Medicine

基　　金：安徽省高等教育振兴计划人才项目省级专业带头人资助项目(皖教秘人[2013]189);安徽高校省级自然科学研究重点项目(KJ2014A138)

摘　　要：目的比较生姜鲜切法制备干姜片前后挥发油的含量,探求鲜切法制备干姜片对挥发油成分的影响。方法分别对湖北来凤及浙江临海2个产地的生姜采用鲜切法制备干姜片,然后采用气相色谱-质谱(GC-MS)法测定其中的挥发油含量,并对挥发油成分进行分析。结果 2个产地生姜经鲜切法制成干姜片后挥发油含量分别提高了33.3%和40.0%。从挥发油中共鉴定出21种成分,其中湖北来凤生姜中14种,干姜片中13种;浙江临海生姜中15种,干姜片中18种。2个产地生姜挥发油中异龙脑、(Z)-3,7-二甲基-2,6-辛二烯醛等成分制成干姜片后相对含量增加,5-(1,5-二甲基-4-己烯)-2-甲基-[S-(R*,S*)]-1,3-环己二烯、β-倍半水芹烯等成分相对含量减少;制成干姜片后新增的成分有1-甲基-4-(1-甲基乙基)-3-环己烯醇、榄香醇等,消失的成分有(-)-β-甜没药烯。结论生姜加工成干姜片后挥发油含量与成分均发生变化,本研究为生姜鲜切法制备干姜片的质量评价提供了实验依据。Objective To compare the content of essential oil in ginger and dried ginger slice processed by fresh-cut method and explore the effect of this method on the essential oil composition in dried ginger slice. Me-t hods Dried ginger slices were prepared from fresh ginger produced in Laifeng county（ Hubei province） and Linhai city（ Zhejiang province）.Then essential oil composition of essential oil was determined and analyzed by GC-MS.Results The content of essential oil in the processed dried ginger slice from two regions increased 33.3% and 40.0% respectively.21 components were identified in essential oil,including 14 components in fresh ginger,13 components in dried ginger slice produced in Laifeng county as well as 15 components in fresh ginger,18 components in dried ginger slice from Linhai city. The component of isoborneol and（ Z）-3,7-dimethyl-2,6-octadien aldehyde increased,while 5-（ 1,5-dimethyl-4-hexene）-2-methyl-[S-（ R＊,S＊） ]-1,3-cyclohexadiene,β-sesquiphellandrene decreased.1-methyl-4-（ 1-methyl ethyl）-3-cyclohexenol and elemol newly appeared in dried ginger slice,but（-）-β-bisabolene disappeared.Conclusion The quantity and quality of essential oil have a significant difference after f resh-cutting,which provides experimental basis for quality evaluation of dried ginger slice processed by fresh-cut method.

关 键 词：生姜 干姜片 鲜切法 挥发油 气相色谱-质谱 

分 类 号：R284.2[医药卫生—中药学]