Comparison and analysis of Ginger oil flavor substances by different extraction ways
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摘要: 本文以生姜为原料,通过两种不同的提取方式研究姜油中的风味物质,采用气质联用（GC-MS）技术对得到的样品进行风味物质的测定,并运用主成分分析法（PCA）比较两种不同的提取方式所得到的风味物质之间的区别。结果表明:超临界CO2萃取法得到的姜油共检测出83个峰,乙醇浸提法共检测出51个峰,得到的风味物质主要有6大类,包括烯烃类、酮/酚类、酸酯类、醛类、醇类和烷烃类,其中贡献率最大的是烯烃类和酮/酚类,累计贡献率达到95.544%。超临界CO2萃取得到的姜油不仅感官品质上优于乙醇浸提法得到的姜油,其风味物质的相对含量也明显多于乙醇浸提法得到的姜油,为以后姜油风味物质的开发利用提供一定的参考依据。Abstract: The volatile compounds in ginger were extracted by two methods,using gas chromatography-mass spectrometry( GC-MS) to analyze the extracted volatile substances of the samples. And principal component analysis( PCA) was adopted to investigate their flavors and compare their differences.According to the analysis by GC-MS,83 peaks were seperated by supercritical CO_2 extraction and 51 peaks seperated by ethanol extraction,the mainly were six categories volatile compounds,including olefins,ketones / phenols,acid esters,aldehydes,alcohols,and alkanes,in which olefins and ketone / phenols made a significant contribution,and the cumulative contribution rate was 95.544%.The sensory quality of the ginger oil by supercritical CO_2 extraction was better than by ethanol extraction,and the relative content of volatile substances was also significantly higher than ethanol extraction method,which provided a reference for future development and utilization of ginger oil.
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Keywords:
- ginger oil /
- GC-MS /
- volatile compounds /
- PCA
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