文冬姜化学成分研究  

Study on Chemical Constituents in Bentong Ginger

作　　者：代毓敏 温馨[1] 郭梦迪[1] 梁哲 倪元颖[1] DAI Yu-min;WEN Xin;GUO Meng-di;LIANG Zhe;NI Yuan-ying(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院

出　　处：《食品工业科技》2019年第23期207-212,220,共7页Science and Technology of Food Industry

摘　　要：为研究文冬姜的营养价值,本文采用国标方法测定文冬姜中的基本营养成分。用超临界二氧化碳萃取法提取文冬姜和罗平小黄姜的姜油树脂,采用气相色谱-质谱法测定挥发性成分,高效液相色谱法测定姜酚类物质含量。结果表明,与中国食物成分表中罗平小黄姜的营养成分相比,文冬姜中含有较高的脂肪、膳食纤维和铁、锌、硒等微量元素。文冬姜姜油树脂中主要挥发性成分为α-姜烯(17.47%)、β-柏木萜烯(9.68%)和α-法呢烯(7.49%),6-姜酚、8-姜酚和10-姜酚的含量分别为338.08、57.07和84.87 mg/g。文冬姜和罗平小黄姜姜油树脂中的主要挥发性成分均为萜烯类化合物,但文冬姜中6-姜酚、8-姜酚和10-姜酚的含量分别为罗平小黄姜的2.8、1.8、1.0倍。To investigate the nutritional value of Bentong ginger,national standards were used to measure the basic nutrients in Bentong ginger.The supercritical CO2 extraction method was used to extract the oleoresin of Bentong ginger and Luoping ginger.Gas chromatography-mass spectrometry( GC-MS) was used to analyze the main volatile components of ginger oleoresin,high performance liquid chromatography( HPLC) was used to determine the contents of three gingerols in ginger oleoresin.Comparing the results with the nutrient contents of Luoping ginger in "China Food Composition",it was found that Bentong ginger was abundant in fat,dietary fiber,and trace elements such as iron,zinc,and selenium. Results showed that the main volatile constituents of Bentong ginger oleoresin were α-zingiberene( 17.47%),β-funebrene( 9.68%),and α-farnesene( 7.49%),the contents of 6-gingerol,8-gingerol,and 10-gingerol in Bentong ginger oleoresin were 338.08,57.07,and 84.87 mg/g.The main volatile components of these two ginger oleoresin were found to be terpenes,while the contents of 6-gingerol,8-gingerol,and 10-gingerol in Bentong ginger oleoresin were 2.8,1.8,and 1.0 times of those in luoping ginger oleoresin.

关 键 词：文冬姜 姜油树脂 营养成分 挥发性成分 姜酚 

分 类 号：TS201.2[轻工技术与工程—食品科学]