[1]杨琴.气相色谱—质谱法测定生姜中的挥发性物质[J].中国调味品,2019,(07):129-132.
　Determination of Volatile Compounds in Ginger by Gas Chromatography-Mass Spectrometry[J].CHINA CONDIMENT,2019,(07):129-132.
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气相色谱—质谱法测定生姜中的挥发性物质()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年07期
页码:
129-132
栏目:
出版日期:
2019-07-20

文章信息/Info

Title:
Determination of Volatile Compounds in Ginger by Gas Chromatography-Mass Spectrometry
作者:
杨琴
文献标志码:
A
摘要:
本实验以生姜为原料，采用气相色谱—质谱联用技术测定生姜中的挥发性成分。研究发现：在SPME萃取温度60℃、萃取45min和平衡时间3min的条件下萃取的生姜中的挥发性成分含量最高，共有33种挥发性物质，占总色谱面积的98.04%，主要为姜烯、芳樟醇、樟脑萜、α-红没药醇、α-姜黄烯、倍半水芹烯、橙花醛等。
Abstract:
The volatile constituents in ginger were determined by gas chromatography-mass spectrometry with ginger as raw material. The content of volatile components in ginger extracted by SPME was the highest under the conditions of extraction temperature of 60℃,extraction time of 45min and equilibrium time of 3min. There were 33 volatile compounds, accounting for 98.04% of the total chromatographic area. The main components were Zingiberene, Linalool, Camphene, α-Bisabolene, α-Curcumene, Sesquiphellandrene , Neral and so on.
更新日期/Last Update: 2020-06-22