[1]刘金敏,江汉美.HS-SPME-GC-MS分析五种姜科香辛料的挥发性成分[J].中国调味品,2021,46(4):141-147.
 Analysis of Volatile Components in five ginger spices by[J].CHINA CONDIMENT,2021,46(4):141-147.
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HS-SPME-GC-MS分析五种姜科香辛料的挥发性成分()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年4期
页码:
141-147
栏目:
出版日期:
2021-04-09

文章信息/Info

Title:
Analysis of Volatile Components in five ginger spices by
作者:
刘金敏江汉美
文献标志码:
A
摘要:
目的 对五种姜科香辛料挥发性成分进行分析和比较。方法 使用顶空固相微萃取法(HS-SPME)与气质联用技术(GC-MS)相结合来分析鉴定姜科香辛料的挥发成分,在计算各成分的相对百分含量时采用面积归一化法。结果 在草果中鉴定出了30种成分,占挥发性成分总量的97.58%;在白豆蔻中鉴定出了40种成分,占挥发性成分总量的97.67%;在生姜中鉴定出了54种成分,占挥发性成分总量的94.85%;在砂仁中鉴定出了42种成分,占挥发性成分总量的97.89%;在山奈中鉴定出了37种成分,占挥发性成分总量的91.87%。结论 五种姜科香辛料的成分及含量具有一定异同,该研究结果可为姜科香辛料用于生产加工提供理论依据。
Abstract:
Objective To analyze and compare the volatile components of five kinds of ginger spice. Methods Using HS-SPME combined with GC-MS to analyze and compare the volatile components in different processed products of ginger spice . The relative contents in percentage of each component was calculated by area normalization method. Results Thirty components were identified, accounting for 97.58% of the total volatile components. Forty components were identified in cardamom, accounting for 97.67% of the total volatile components. Fifty-four components were identified in ginger, accounting for 94.85% of the total volatile components. Forty-two components were identified, accounting for 97.89% of the total volatile components. 37 components were identified in Shanna, accounting for 91.87% of the total volatile components. Conclusion The composition and content of five kinds of ginger spice have some similarities and differences. The results of this study can provide a theoretical basis for the production and processing of ginger spice.
更新日期/Last Update: 2021-04-09