温度和酒度对姜酒中6-姜酚的影响

Effects of heating temperature and alcohol content on the 6-gingerol in ginger liquor

为了解6-姜酚在姜酒中的变化规律,自制酒度为0°(姜汁)、30°、60°的姜酒,并以6-姜酚肟为内标,用高效液相色谱法测定姜酒产品中的6-姜酚,测定30°姜酒在25、60、95℃下6-姜酚的含量变化,并测定0°(姜汁)、30°和60°姜酒在95℃下6-姜酚的含量变化。结果表明:姜酒中的6-姜酚不稳定,易受到温度的影响,其含量随热处理时间的延长而降低,其降低速率随热处理温度的升高而加快,且高温处理时,酒度越低,姜酚的保存率越低。

Variation trend of 6-gingerol in ginger liquor was investigated under different heating treatments and alcohol content conditions,determining by HPLC,using 6-gingerol oxime as internal standard.Ginger liquor was prepared with 30° and 60° alcohol.6-gingerol in ginger liquor with 30° alcohol was measured at 25,60 and 95℃,and 6-gingerol in ginger liquor with 30° and 60° alcohol was measured at 95℃,respectively.Results showed the 6-gingerol was unstable with heating treatments.The 6-gingerol constant in the sample decreased as the reaction time increase,and the reaction rate increased as the temperature increase.During the high heating treatment,the reserve rate of 6-gingerol decreased as the alcohol content increase.