| 2种云南主要食用姜的挥发性成分研究 |
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| 引用本文： | 周露,谢文申,江明.2种云南主要食用姜的挥发性成分研究[J].安徽农业科学,2016,44(24). |
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| 作者姓名： | 周露 谢文申 江明 |
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| 作者单位： | 云南农业大学香料研究所,云南昆明,650051;云南农业大学香料研究所,云南昆明,650051;云南农业大学香料研究所,云南昆明,650051 |
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| 摘 要： | 目的]分析云南地区2种主要食用姜的化学成分,比较2种姜品质的差异。方法]采用GC/MS的方法对云南农贸市场上的2种食用姜挥发油化学成分进行研究,一种是市场上的普通白姜,简称"姜",一种是罗平的小黄姜,简称"罗平姜"。结果]姜挥发油中检测出56个成分,鉴定了50个成分,主要化学成分是β-水芹烯(14.800%)、2-十一烷酮(12.648%)、莰烯(12.349%)、香叶醛(8.361%)、龙脑(6.985%)、柠檬烯(6.342%)、香茅醇(2.895%)、β-红没药烯(2.842%)、α-蒎烯(2.824%)、6-甲基-5-庚烯-2-酮(2.598%)等。罗平姜挥发油中检测出67个成分,鉴定了60个成分,主要化学成分是β-水芹烯(10.832%)、莰烯(8.317%)、香叶醛(8.301%)、桂酸乙酯(6.799%)、1,8-桉叶素(5.795%)、龙脑(5.357%)、柠檬烯(4.643%)、香叶醇(3.650%)、别芳萜烯(2.940%)、乙酸香茅酯(2.675%)、芳香姜黄烯(2.318%)等。结论]对2种姜的挥发性成分比较发现,两者主要香气特征成分大致相同,罗平姜的香气层次更丰富、更柔和。
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| 关 键 词： | 姜 挥发油 化学成分 |
Volatile Components of Two Main Kinds of Edible Gingers in Yunnan Province |
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| ZHOU Lu,XIE Wen-shen,JIANG Ming.Volatile Components of Two Main Kinds of Edible Gingers in Yunnan Province[J].Journal of Anhui Agricultural Sciences,2016,44(24). |
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| Authors: | ZHOU Lu XIE Wen-shen JIANG Ming |
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| Abstract: | Objective] To analyze the chemical components of two main kinds of edible gingers in Yunnan Province.Method] Chemical compo-nents of volatile oil from two types of Zingiber officinale Rosc ( White Ginger and Luoping Ginger) were researched by GC/MS method. Result] A total of 56 components were detected in the volatile oil of white ginger;and 50 components were identified.The main chemical components wereβ-phelandrene(14.800%), 2-nonanone(12.648%), camphene(12.349%), citral(6.342%), borneol(5.357%), limonene(6.342%), citronellol(2.895%),β-bisabolene(2.842%)and so on.As for Luoping Ginger, 67 components were detected in the volatile oil;and 60 compo-nents were identified.The main chemical components wereβ-phelandrene(10.832%), camphene(8.317%), citral(8.301%), ethyl trans-cine-matic(6.799%), 1,8-cineole(5.795%), borneol(5.357%), limonene(4.643%),geraniol(3.650%),alloaromadendrene(2.940%), citron-ellyl acetate(2.675%) and so on.Conclusion] Comparison of the volatile oils from two kinds of Z.officinale showes that their characteristic fra-grance components are all most the same, and fragrance of Luoping Ginger is more abundance and gentleness. |
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| Keywords: | Zingiber officinale Rosc Volatile oil Chemical constituents |
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