摘要
HPLC法测定泡姜中6-姜酚、8-姜酚、10-姜酚、6-姜烯酚和姜酮5种姜辣素的含量,并与生姜和干姜中5种姜辣素含量进行对比研究。采用高效液相色谱,Zorbax-SB-Aq型色谱柱(4.6 mm×250 mm,5μm);流动相0.1%醋酸水溶液-乙腈,梯度洗脱;检测波长275 nm;进样量10μL;流速1.0 mL/min;柱温30℃。在此条件下检测出泡姜中5种姜辣素含量分别为6-姜酚6.38 mg/g、8-姜酚0.87 mg/g、10-姜酚1.73 mg/g、6-姜烯酚0.33 mg/g和姜酮0.07 mg/g。结果表明,生姜经过泡制后,6-姜酚、8-姜酚和10-姜酚含量均有所降低,但6-姜烯酚含量增高,并且产生了少量的姜酮。泡姜姜辣素含量的测定为泡姜风味化合物的研究及泡姜的质量控制和评价提供参考。
Five gingerol compounds in pickled ginger were determined comparing with fresh ginger and dried ginger by high performance liquid chromatography(HPLC)using Zorbax-SB-Aq column(4.6 mm×250 mm,5μm)at 30℃.Mobile phase was acetonitrile-0.1%acetic acid aqueous solution for gradient elution.The injection volume 10μL,the flow rate was 1 mL/min and the effluent was continuously monitored at 275 nm.The contents of five gingerols in pickled ginger were 6-gingerol 6.38 mg/g,8-gingerol 0.87 mg/g,10-gingerol 1.73 mg/g,6-shogaol 0.33 mg/g and gingerone 0.07 mg/g respectively.After pickled the contents of 6-gingerol,8-gingerol and 10-gingerol decreased,but 6-shogaol increased,and produced a small amount of zingerone.The content determination of five gingerols provides a reference to study the flavor compounds of pickled ginger and its quality control and evaluation.
作者
崔秋兵
张楠
由耀辉
刘宇航
CUI Qiubing;ZHANG Nan;YOU Yaohui;LIU Yuhang(Analysis and Testing Cent,Neijiang Normal University,Neijiang Sichuan 641100,China;Key Laboratory of Fruit Waste Treatment and Resource Recycling of the Sichuan Provincial College,Neijiang Sichuan 641100,China;College of Life Sciences,Neijiang Normal University,Neijiang Sichuan 641100,China)
出处
《食品与发酵科技》
CAS
2022年第4期144-147,共4页
Food and Fermentation Science & Technology
基金
内江师范学院校级科研项目“柑橘皮渣果胶生物改性及抗结肠癌功能研究”(KF17005)
内江市科学技术局科技支撑计划项目“沱江流域特色农业资源四川省科技资源共享服务平台建设”(NJKJ21-001)。
关键词
泡姜
高效液相色谱
姜辣素
超声提取
pickled ginger
high performance liquid chromatography
gingerol
ultrasonic extraction
