中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
8期
35-37
,共3页
罗晓娟%程松%潘英妮%刘晓秋
囉曉娟%程鬆%潘英妮%劉曉鞦
라효연%정송%반영니%류효추
姜%姜皮%浸出物%挥发油%6-姜辣素
薑%薑皮%浸齣物%揮髮油%6-薑辣素
강%강피%침출물%휘발유%6-강랄소
ginger(Zingiber officinale Roscoe)%ginger skin%extract%volatile oil%6-gingerol
目的:比较不同地区姜与姜皮中水溶性浸出物、挥发油、6-姜辣素的含量。方法:按《中华人民共和国药典》一部附录,浸出物测定法、挥发油测定法甲法、HPLC 法对姜和姜皮中相应成分进行测定。结果:不同地区姜与姜皮中水溶性浸出物分别为29.0%~39.7%和21.6%~34.0%;挥发油分别为1.96%~3.03%和1.80%~2.81%;6-姜辣素分别为0.67%~1.53%和0.51%~1.30%。结论:不同地区姜和姜皮中水溶性浸出物、挥发油、6-姜辣素的含量虽有所不同,但是它们在姜与姜皮中的含量相差却不大;由此,可以说明吃姜莫去皮是有一定理论依据的。
目的:比較不同地區薑與薑皮中水溶性浸齣物、揮髮油、6-薑辣素的含量。方法:按《中華人民共和國藥典》一部附錄,浸齣物測定法、揮髮油測定法甲法、HPLC 法對薑和薑皮中相應成分進行測定。結果:不同地區薑與薑皮中水溶性浸齣物分彆為29.0%~39.7%和21.6%~34.0%;揮髮油分彆為1.96%~3.03%和1.80%~2.81%;6-薑辣素分彆為0.67%~1.53%和0.51%~1.30%。結論:不同地區薑和薑皮中水溶性浸齣物、揮髮油、6-薑辣素的含量雖有所不同,但是它們在薑與薑皮中的含量相差卻不大;由此,可以說明喫薑莫去皮是有一定理論依據的。
목적:비교불동지구강여강피중수용성침출물、휘발유、6-강랄소적함량。방법:안《중화인민공화국약전》일부부록,침출물측정법、휘발유측정법갑법、HPLC 법대강화강피중상응성분진행측정。결과:불동지구강여강피중수용성침출물분별위29.0%~39.7%화21.6%~34.0%;휘발유분별위1.96%~3.03%화1.80%~2.81%;6-강랄소분별위0.67%~1.53%화0.51%~1.30%。결론:불동지구강화강피중수용성침출물、휘발유、6-강랄소적함량수유소불동,단시타문재강여강피중적함량상차각불대;유차,가이설명흘강막거피시유일정이론의거적。
Obj ective:To compare the content of water-soluble extracts,volatile oil,6-gingerol in gin-ger and ginger skins of different regions.Methods:According to Chinese Pharmacopoeia in 2010 edi-tion of an Appendix XA extract,appendix XD volatile oil and HPLC determination method to deter-mine the corresponding components in ginger and ginger skins.Results:The content of water-soluble extracts in ginger and ginger skins of different regions is 29.0%~39.7% and 21.6%~34.0%;the content of volatile oil is 1.96%~3.03% and 1.80%~2.81%;the content of 6-gingerol is 0.67%~1.53% and 0.51%~1.30%.Conclusion:The content of water-soluble extracts,volatile oil and 6-ginerol in ginger and ginger skins of different regions is different,but the difference of their content between ginger and ginger skins is not large;thus it can be explained that eating ginger with its peel is of a certain theoretical basis.