干姜、炮姜中成分的比较

Determination of several compounds in dried ginger and processed ginger from different habitats

目的比较来自不同产地的干姜、炮姜中的几类成分的量。方法采用比色法,测定干姜及炮姜中多糖、总酚、总黄酮类成分的量,采用HPLC-UV法测定其中姜酚类成分的量。结果被测成分因产地不同含有量差异较大;同产地,炮姜中多糖、总酚、黄酮的量均高于干姜,但6-姜辣素、8-姜辣素,10-姜辣素的量明显低于干姜,而6-姜烯酚的量明显高于干姜。结论该方法可用于干姜、炮姜中几类成分的含有量比较研究。

AIM To establish a method for measuring the contents of several compounds in dried ginger （ ganjiang） and processed ginger （paojiang） from different habitats. METHODS The colorimetric methods was applied to the determination of polysaccharide, total phenols and total flavones, and the contents of gingerols were determined by HPLC/UV. RESULTS The contents of polysaccharide, total phenols and total flavones were higher in processed ginger than these in the dried ginger from the same habitat, and the contents of 6-gingerol, 8-gingerol, and 10-gingerol were lower in the processed ginger than these in the dried ginger, but the content of 6-shogaol a- chieved the reverse. CONCLUSION This method can be used for the determination of several compounds in dried ginger and processed ginger.