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
DOI：10.19026/ajfst.9.1986
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 CO,sub>2 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.
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