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投稿时间：2019-02-27
投稿时间：2019-02-27
中文摘要: 利用气相色谱-质谱联用（gas chromatography-mass spectrometry，GC-MS）技术分析经超临界二氧化碳流体萃取（supercritical fluid extraction-CO2，SFE-CO2）及水蒸气蒸馏（steam distillation，SD）提取的山东大（黄）姜精油的挥发性香气成分，结合感官评价对两种方法萃取的精油的香气性能进行对比分析。结果表明：SFE 法提取的姜精油辛辣味浓郁饱满，果甜香柔和，具较好的柑橘香，香气性能较优。
中文关键词: 山东大（黄）姜 姜精油 香气成分 气相色谱-质谱联用（GC-MS） 感官评价
Abstract:Using gas chromatography-mass spectrometry （GC-MS） technology to investigate the volatile compositions of Shandong ginger essential oil extraction by means of supercritical fluid extraction-CO2 （SFECO2）and steam distillation（SD），to perform a comprehensive analysis and compare their differences on volatile compositions and aroma properties coupled with sensory evaluation.Results showed that there was a better aroma property with outstanding and completely spicy flavor，comfortable fruity and sweet odor，good citrus flavor from the ginger essential oil extraction by SFE.
keywords: Shandong ginger （variety） ginger essential oil aroma compositions gas chromatography-mass spectrometer（GC-MS） sensory evaluation
文章编号：202003031 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| PEI Ya-ping | Department of Health，Yuncheng Polytechnic College，Yuncheng 044000，Shanxi，China |
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