生姜的挥发性化学成分

用ＧＣ／ＭＳ方法，定性定量地分析了用３种不同方法提取的姜油的化学成分，分别鉴定了４６，５０，６１个化合物。蒸馏油主要含有单萜、倍半萜烯类化合物，未见生姜特有的辣味成分。冷榨油和超临界ＣＯ２萃取油除倍半萜类化合物外，主要含有辣味成分，含量分别为１８．６１％，２３．０９％。冷榨油及超临界ＣＯ２萃取油较好地保持了生姜的特征辛香气及辣味成分

The Volatile Chemical Components of Fresh Zingiber officinale

Three ginger oils obtained from different extraction methods were analyzed qualitatively and quantitatively by GC/MS. 46, 50, 61 compounds were identified respectively in these three oils. The main components and contents of each oil are obviously different. The main components of the steam distilled oil are monoterpenes and sesquiterpenes, the pungency components of ginger have not been found.Besides sesquiterpene, the other two oils contain mainly the pungency components, the total content is 18.61% in the cold pressed ginger oil, and 23.09% in the supercritical CO 2 extracted ginger oil, respectively. These two oils preserved the typical spicy odor and pungency of ginger.