干姜和鲜姜水溶性风味物质的GC-MS研究

[目的]比较鲜姜与干姜水溶性风味物质的差异.[方法]以乙醇-水为溶剂分别提取鲜姜和干姜中的风味物质,以固相微萃取（SPME）顶空进样,采用GC-MS法测定2份提取液中风味物质的组成.[结果]鲜姜和干姜提取液中共鉴定出57种化学成分,其中有19种在鲜姜中未检测出来,有8种在干姜中未检测出来.鲜姜、干姜中的主要呈香呈味物质是倍半萜类物质,分别为α-姜黄烯、姜烯、α-法呢烯、β-甜没药烯、β-倍半水芹烯,但相对含量有显著差异,其中相对含量最高的为α-姜黄烯,分别为17.924％和25.402％.鲜姜、干姜水溶性风味物质的差异是：在2种提取液中相对含量大于3％的化学成分干姜比鲜姜少2种,分别是柠檬醛、枯茗醛,干姜没有的物质在鲜姜中的含量也很低,这些物质对姜的特征风味有较大的贡献.[结论]鲜姜提取液色泽透明、香气清新浓郁,无苦味,而干姜提取液色泽半透明,香气浓郁,但有苦味.

Study on Water-Soluble Flavor Material in Fresh Ginger and Dry Ginger by GC-MS

[Objective] To compare the difference of water-soluble flavor material in the fresh and dry ginger.[Method] The water-soluble flavor material was extracted with ethanol-water.And the SPME-GC-MS technique was performed to analyze the flavor constituents in extract.[Result] 57 compositions were identified in the extract of fresh ginger and dry ginger by GC-MS.There were 19 compositions in fresh ginger and 8 compositions in dry ginger not found among them.The main flavor constituents in two extracts were sesquiterpene which were α-curcumene,zingerbene,α-farnesene,β-Bisabolene,[-sesquephellandrene.The highest peak in two extracts were α-curcumene（17.924％ and 25.402％）.The relative contents higher than 3％ in the dry ginger less than 2 kinds of fresh ginger which were citral and cuminal.The compositions which were not founded in dry ginger were low content in fresh ginger,they have a greater contribution on the characteristic of the ginger flavor.[Conclusion] By sensory analysis,the color,aroma and taste of extract in fresh ginger were better than those in the dry ginger.