| 姜辣素及其测定方法研究 |
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| 引用本文： | 祝义伟,周令国,肖琳,冯璨. 姜辣素及其测定方法研究[J]. 农产品加工．学刊, 2011, 0(3): 77-80. DOI: 10.3969/jissn.1671-9646(X).2011.03.020 |
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| 作者姓名： | 祝义伟 周令国 肖琳 冯璨 |
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| 作者单位： | 重庆食品工业研究所,重庆,400020 |
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| 摘 要： | 姜辣素是姜中的主要生物活性物质和风味成分。综述了姜辣素的化学组成、性质、功效作用及测定方法。
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| 关 键 词： | 姜辣素 测定方法 化学组成 |
Gingerols and its Determination Methods |
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| Zhu Yiwei,Zhou Lingguo,Xiao Lin,Fang Can. Gingerols and its Determination Methods[J]. Nongchanpin Jlagong.Xuekan, 2011, 0(3): 77-80. DOI: 10.3969/jissn.1671-9646(X).2011.03.020 |
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| Authors: | Zhu Yiwei Zhou Lingguo Xiao Lin Fang Can |
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| Affiliation: | (Chongqing Food Industry Institute,Chongqing 400020,China) |
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| Abstract: | Gingerols,a major bioactive and flavor compound derived from ginger,is reviewed in the study about its chemical compositions,properties,biological activities and determination methods. |
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| Keywords: | Gingerols determination methods chemical compositions |
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