食品科学2001，Vol.22Issue(4)：60-63,4.
用改进的高效液相色谱法(HPLC)测定姜中姜辣素
Improved High-performance Liquid Chromatography(HPLC) Determination of Pungent Constituents of Ginger
陈燕 1蔡同一 1付力 2单际修3
作者信息
- 1. 中国农业大学食品学院
- 2. 新疆农业大学食品科学
- 3. 中国科学院植物所
- 折叠
摘要
Abstract
The method for quantitative determination of pungent constituents in ginger by HPLC was improved and applied in comparative evaluation of ginger extractions made from supercritical carbon dioxide and dehydrated alcohol with their main effective content of pungent constituents as 13.84％, 1.46％ respectively. Such results showed that ginger oleoresins made from SFE was of higher quality and higher natural constituents content.关键词
姜油树脂 高效液相色谱（HPLC） 姜辣素分类
轻工纺织引用本文复制引用
陈燕,蔡同一,付力,单际修..用改进的高效液相色谱法(HPLC)测定姜中姜辣素[J].食品科学,2001,22(4):60-63,4.
