摘要
Abstract
Objective] To analyze the chemical components of two main kinds of edible gingers in Yunnan Province.[Method] Chemical compo-nents of volatile oil from two types of Zingiber officinale Rosc ( White Ginger and Luoping Ginger) were researched by GC/MS method.[ Result] A total of 56 components were detected in the volatile oil of white ginger;and 50 components were identified.The main chemical components wereβ-phelandrene(14.800%), 2-nonanone(12.648%), camphene(12.349%), citral(6.342%), borneol(5.357%), limonene(6.342%), citronellol(2.895%),β-bisabolene(2.842%)and so on.As for Luoping Ginger, 67 components were detected in the volatile oil;and 60 compo-nents were identified.The main chemical components wereβ-phelandrene(10.832%), camphene(8.317%), citral(8.301%), ethyl trans-cine-matic(6.799%), 1,8-cineole(5.795%), borneol(5.357%), limonene(4.643%),geraniol(3.650%),alloaromadendrene(2.940%), citron-ellyl acetate(2.675%) and so on.[Conclusion] Comparison of the volatile oils from two kinds of Z.officinale showes that their characteristic fra-grance components are all most the same, and fragrance of Luoping Ginger is more abundance and gentleness.关键词
姜/挥发油/化学成分Key words
Zingiber officinale Rosc./Volatile oil/Chemical constituents分类
农业科技
