姜的辣味成分分析

The Pungency Components of Ginger

采用GC及GC/MS分析了用乙醇提取生姜的 3种油树脂的挥发性成分 ,讨论了油树脂中辣味成分的含量变化 ,鉴定了 4个未见报道的姜辣素同系物 :4 - ( 3 -氧代丁基 ) - 2 -甲氧基茴香醚、 4 - ( 3 -氧基- 4 -癸烯基 ) - 2 -甲氧基茴醚、 4 - ( 5 -羟基 - 3 -氧代十三烷基 ) - 2 -甲氧基苯酚和 4 - ( 3 -氧代十五烷基 ) - 2 -甲氧基苯酚 . 95 %乙醇提取的生姜油树脂其主要成分与超临界CO2 萃取油相似 。

The volatile components of three ginger oleoresins by ethanol extraction were analyzed by GC and GC/MS.The content change of the pungency components was three ginger oleoresins was discussed.Meanwhile,four gingerol homologous compounds neter reported were identified as 4-(3-oxobutyl)-2-methoxyanisole,4-(3-oxo-4-decenyl)-2-methoxyanisole,4-(5-hydroxy-3-oxotridecyl)-2-methoxyphenol and 4-(3-oxopentadecyl)-2-methoxyphenol.The main components of fresh ginger oleoresin is similar in both methods of 95% ethanol extraction and the supercritical CO 2 extraction,but the pungency content of the oleoresin of 95% ethanol extraction is higher than that of the supercritical CO 2 extraction.