期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：9
期号：3
页码：171-176
出版社：MAXWELL Science Publication
摘要：In order to determine the composition of ginger and fresh ginger and efficacy differences, this study uses gas chromatography-mass spectrometry to identify the ginger and fresh ginger supercritical CO2 extract of the chemical composition and relative content. The results showed that the extraction rate of ginger and fresh ginger oleoresin is respectively 5.15±0.12% and 4.67±0.15%, the chemical composition of both contained basically the same, mainly zingiberene &alpha-, &beta -half times the water Qinene, &beta-myrrhene, &alpha-farnesene, &alpha-curcumene, 6-gingerol, 6 zingiberene phenol and decomposition zingerone etc., but significant differences relative content. In the aroma of terpene compounds, ginger relative amount of the compound 1, 8-cineole, &beta- fragrant small chestnut, citral, geraniol, geranyl acetate and &alpha-zingiberene other significant lower than fresh ginger and &gamma-Selinene and large myrcene D detected only in fresh ginger, ginger and the relative content of &alpha-curcumene significantly higher than fresh ginger. The relative amounts of the total ginger gingerol compounds than fresh ginger high of 7.86%, in particular 6-and 10-zingiberene relative content of phenol phenol zingiberene high 15.49 and 30.51%, respectively, compared with fresh ginger.
