生姜风味物质及在食品中应用研究进展  

Research progress on flavoring substances of ginger and its application in food

作　　者：赵钜阳 苏晓文 ZHAO Ju-yang;SU Xiao-wen(College of Tourism and Cuisine,Harbin University of Commerce,Harbin 150028,Heilongjiang,China)

机构地区：[1]哈尔滨商业大学旅游烹饪学院,黑龙江哈尔滨150028

出　　处：《粮食与油脂》2021年第9期28-30,共3页Cereals & Oils

基　　金：哈尔滨商业大学“青年创新人才”支持计划项目(2019CX23);哈尔滨商业大学博士科研启动项目(2019DS60)。

摘　　要：生姜中的特殊芳香风味来自于姜精油和姜油树脂,不同提取及分析方法对其风味化合物组成影响较大。介绍了生姜中姜精油和姜油树脂的研究现状以及生姜在食品中的应用情况,为未来生姜综合利用及经济价值提高,提供一定的理论依据。The special aromatic flavor of ginger comes from ginger essential oil and ginger oleoresin. Different extraction and analysis methods have great influence on the composition of flavor compounds. The research status of ginger essential oil and ginger oleoresin in ginger and the application of ginger in food were introducted,which provided a theoretical basis for the comprehensive utilization and the improvement of ginger economic value in the future.

关 键 词：生姜 风味物质 姜精油 姜油树脂 应用 

分 类 号：TS201.1[轻工技术与工程—食品科学]