食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
FOOD SAFETY AND QUALITY DETECTION TECHNOLOGY
2014年
2期
533-540
,共8页
张薇%吴昊%杨绍兰%丁君%王成荣
張薇%吳昊%楊紹蘭%丁君%王成榮
장미%오호%양소란%정군%왕성영
超声复合酶%超声%姜油%气相色谱-质谱法
超聲複閤酶%超聲%薑油%氣相色譜-質譜法
초성복합매%초성%강유%기상색보-질보법
ultrasonic assisted multi-enzyme%ultrasonic%ginger oil%gas chromatography-mass spectrometry
目的:研究不同方法提取姜油成分的不同。方法以生姜粉为原料,分别采用超声复合酶法和超声法从生姜中提取得到姜油,运用气相色谱-质谱法(GC-MS)分析鉴定研究不同方法下姜油化学成分及相对含量。结果两种方法提取姜油的得率分别为(6.72±0.02)%和(6.60±0.04)%;超声复合酶法提取得到的姜油中共鉴定出53种成分,超声法提取得到的姜油中共鉴定出44种成分,两种方法提取的姜油在主要成分上差别不大,前期和中期主要为萜类及其氧化物,后期主要是姜油树脂成分,但超声复合酶法提取所得姜油成分含量最高的为姜酚25.36%,其次是姜烯18.12%,超声法提取所得姜油成分含量最高的为姜烯24.41%,其次是姜酚20.14%。结论不同方法提取的姜油在挥发性成分和非挥发性成分含量上存在差异,这为姜油在实际生产中的应用提供参考。
目的:研究不同方法提取薑油成分的不同。方法以生薑粉為原料,分彆採用超聲複閤酶法和超聲法從生薑中提取得到薑油,運用氣相色譜-質譜法(GC-MS)分析鑒定研究不同方法下薑油化學成分及相對含量。結果兩種方法提取薑油的得率分彆為(6.72±0.02)%和(6.60±0.04)%;超聲複閤酶法提取得到的薑油中共鑒定齣53種成分,超聲法提取得到的薑油中共鑒定齣44種成分,兩種方法提取的薑油在主要成分上差彆不大,前期和中期主要為萜類及其氧化物,後期主要是薑油樹脂成分,但超聲複閤酶法提取所得薑油成分含量最高的為薑酚25.36%,其次是薑烯18.12%,超聲法提取所得薑油成分含量最高的為薑烯24.41%,其次是薑酚20.14%。結論不同方法提取的薑油在揮髮性成分和非揮髮性成分含量上存在差異,這為薑油在實際生產中的應用提供參攷。
목적:연구불동방법제취강유성분적불동。방법이생강분위원료,분별채용초성복합매법화초성법종생강중제취득도강유,운용기상색보-질보법(GC-MS)분석감정연구불동방법하강유화학성분급상대함량。결과량충방법제취강유적득솔분별위(6.72±0.02)%화(6.60±0.04)%;초성복합매법제취득도적강유중공감정출53충성분,초성법제취득도적강유중공감정출44충성분,량충방법제취적강유재주요성분상차별불대,전기화중기주요위첩류급기양화물,후기주요시강유수지성분,단초성복합매법제취소득강유성분함량최고적위강분25.36%,기차시강희18.12%,초성법제취소득강유성분함량최고적위강희24.41%,기차시강분20.14%。결론불동방법제취적강유재휘발성성분화비휘발성성분함량상존재차이,저위강유재실제생산중적응용제공삼고。
Objective To study the components of ginger oil with two different extraction methods. Me-thods Ginger oil was extracted by ultrasonic assisted multi-enzyme hydrolysis method and ultrason-ic-assisted extraction method from ginger powder. And the components of ginger oil were analyzed by gas chromatography-mass spectrometry (GC-MS). Results The average yield of ginger oil with two methods were (6.72±0.02)% and (6.60±0.04)% respectively. Fifty three kinds of components were identified by ultra-sonic assisted multi-enzyme hydrolysis method, and the content of gingerol was 25.36%, zigiberene was 18.12%. Forty four kinds of components were identified by ultrasonic-assisted extraction method, and the con-tent of zigiberene was 24.41%, gingerol was 20.14%. There was difference in the components of ginger oil between the two methods. Prophase and metaphase was mainly terpenoids and their oxides, the latter was mainly the zingiber oleoresin. Conclusion There were differences in the content of volatile and non-volatile components of ginger oil extracted by different methods. This provides the reference for the application of ginger oil in pratical production.