姜的不同炮制品的成分研究

A Research on the Constituents of Ginger in Different Preparations

对姜的不同炮制品的醚提液进行了气相-质谱-计算机检测。从生姜、干姜、炮姜、姜炭中各检出25、22、23、23个组分。并对它们各组分的含量进行了比较。各组分的含量都发生了变化,有些成分产生了质的变化,其中炮姜、姜炭中的挥发性成分均系首次发现。

The constituents extracted by ether from ginger in different preparations were checked up by GC-MS-DS. The results are as follows: 25 constituents were found in fresh ginger: 22 in dry ginger, of which one had not been found in other forms of ginger; 23 in ginger roasted with sand in a pan, of which two had not been found in other forms of ginger; 23 in ginger charcoal, of which three had not been found in other forms of ginger. A comparison has been made of the content of the constituents in the ginger studied, and the result shows that some of the constituents have changed. All of the essential oil constituents in roasted ginger and ginger charcoal were reported for the first time.