摘要
目的:比较四川犍为产干姜与生姜的挥发油成分。方法:采用GC-MS进行分离鉴定。结果:干姜检出63个峰,鉴定出40个成分,生姜检出55个,鉴定出33个成分。其中有30个成分二者均有,干姜有10个成分是生姜所没有的,生姜中有3个成分干姜中没有检出。干姜及生姜挥发油中都以α-姜烯含量最高。结论:干姜与生姜的挥发油成分有较大区别。
Objective： To compare the chemical eomposifione of the volatile oils in （of） tile dry ginger and fresh ginger. Method： The essential oil were extracted by traditinal steam distillation methods and analyzed and identified by C,C-MS. Results： Over 60 compounds have been extracted from the dry ginger and 40 compounds were identified. The 30 kinds of compounds were identified from the fresh ginger, The major compounds of them were almost the same. The major constituents are α-zingiberene, citral, α-famesene, etc. Conclusion： The chemical compositione of the volatile oils in the dry ginger and fresh ginger hanve are difference, or There are difference in chemical compositione of the volatile oils between the dry ginger and fresh ginger.
出处
《成都中医药大学学报》
2006年第3期54-55,共2页
Journal of Chengdu University of Traditional Chinese Medicine
基金
四川省科技厅中药现代化重点资助项目
关键词
干姜
生姜
挥发油
GC—MS
Zingiber officinale Roscoe
Volatile oil
GC-MS analysis
