芳香
色谱法
气相色谱-质谱法
化学
精油
石油醚
气相色谱法
固相微萃取
气味
食品科学
油树脂
质谱法
萃取(化学)
有机化学
作者
Lu-Lu Zhang,Houzheng Wang,Xingyue Tang,Shunzhong Lu,Yuying Tan,Qiuting Li,WU Jian-wen
标识
DOI:10.1080/10942912.2021.2019267
摘要
Ginger is widely used as either a food product or a herbal medicine around the globe. In the current study, we used headspace solid-phase microextraction and gas chromatography-mass spectrometry technology (HS-SPME-GC-MS) with n-butyl acetate as an internal standard to characterize three kinds of ginger oil in Xilin fire ginger, which included ginger essential oil (GEO), ginger oleoresin extracted with petroleum ether (PEGO) and ginger oleoresin extracted with absolute ethanol (AEGO). Cluster analysis of heatmap was used to reveal the differences in concentration in these oils. Odor activity value, in combination with principal component analysis, was further used to analyze the contribution to the aroma. This study demonstrated that despite the similarities in the aroma compounds and content of three kinds of ginger oil, GEO exhibited a better aroma quality, followed by AEGO and PEGO.
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