部分生姜资源收集及加工品质  

Col ection and Processing Quality Characteristics of Ginger

作　　者：周陆红 李萌[1] 韩太利 孙继峰[1] 宋银行 谭金霞 ZHOU Luhong;LI Meng;HAN Taili;SUN Jifeng;SONG Yinhang;TAN Jinxia(Weifang Academy of Agricultural Sciences of Shandong,Weifang 261071)

机构地区：[1]潍坊市农业科学院,潍坊261071

出　　处：《食品工业》2021年第6期243-247,共5页The Food Industry

基　　金：国家现代农业产业技术体系建设专项(CARC-23-G13);山东省农业重大应用技术创新项目(潍财农指[2018]35号)。

摘　　要：为了研究不同生姜品种间品质差异,选取收集到的部分山东省外生姜品种资源为研究对象,在潍坊地区种植,以9种主要营养成分为评价指标。结果表明:不同品种间差异较大,干物质含量为9.26%~24.92%,粗蛋白、粗纤维和可溶性糖含量分别是6.91%~15.27%,5.72%~15.23%和2.89%~12.90%,6-姜酚是4种姜辣素中含量最高的,含量在0~12.55 mg/g之间,姜黄素含量在20.5~301.8μg/g之间;广东蓝姜的干物质和姜黄素含量高,粗纤维含量少,适于加工干姜片和姜粉、提取特征成分等。广东高良姜的粗蛋白和可溶性糖含量高,适于加工蛋白类制品和糖姜、姜脯等产品。广东阳春沙姜姜辣素含量高,适于提取特征成分和加工功能性保健产品;广东蓝姜、广东阳春风姜和广东高良姜品种在潍坊地区种植后未检测到4种姜辣素存在。通过以上研究,可为后续潍坊地区新品种的培育和生姜深加工产品的品种选择提供理论依据。To study the difference of the composition of different ginger varieties,9 ginger varieties collected from outside Shandong Province were selected as the research objects,and 9 nutrient components as evaluation indicators.The results showed that there were significant differences in different ginger.The contents of dry matter,crude protein,crude fiber and soluble sugar were 9.26%-24.92%,6.91%-15.27%,5.72%-15.23%and 2.89%-12.90%,respectively.Among the four gingerols,the content of 6-gingerol was the most abundant with 0-12.55 mg/g.The content of curcumin was 20.5-301.8μg/g.Guangdong blue ginger with the highest dry matter and curcumin and the least crude fiber,which was suitable for processing products such as dried ginger slices and ginger powder,as well as extracting characteristic components.Guangdong Alpinia officinarum had the highest crude protein and soluble sugar content,and it was suitable for processing protein products and sugar ginger,preserved ginger.Guangdong Kaempferia galanga L with the highest content of gingerol,was suitable for extracting characteristic components and processing health products.Four kinds of gingerols were not detected in Guangdong blue ginger,Guangdong alpinia and Guangdong Alpinia officinarum grown in Weifang.The above research could provide a theoretical basis for the subsequent cultivation of new varieties in Weifang and the selection of ginger deep-processed products.

关 键 词：生姜 营养成分 姜辣素 姜黄素 加工特性 

分 类 号：TS205[轻工技术与工程—食品科学]