摘要
工业化提取生姜辣味物质后产生大量的酒精回收液,为探索该回收液与生姜中风味物质的差别,采用气质联用仪分离并鉴定两种样品中主要的风味物质成分。通过比较发现酒精回收液中不含有6-姜酚,但含有许多生姜中的其它风味物质,为有效的利用姜酚生产酒精回收液中的风味物质提供了依据。
Too much alcohol liquid waste was produced after industrialized extraction of hot flavor in ginger, and for exploring the difference of flavor between liquid waste from gingerol production and ginger, the primary components of them were separated and identified by gas chromatography and mass spectra （GC-MS）. The result indicated that there was no 6-gingerol but lots of other flavors in the liquid waste. This study has provided basis for the effective utilization of flavor in the alcohol liquid waste.
出处
《中国调味品》
CAS
北大核心
2008年第3期68-71,共4页
China Condiment
基金
广东省农业攻关计划专项:2005B20401007
关键词
生姜
姜酚
气质联用
ginger （Zingiber officinale Roscoe）
gingerol
gas chromatography-mass spectrometry
