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试验采用RP-HPLC法比较不同干燥工艺对姜酒中姜酮、6-姜酚、8-姜酚、6-姜烯酚和10-姜酚五种姜辣素含量的影响。试验采用Agilent Grace Smart RP-C_(18)色谱柱(125 mm×4.6 mm×5μm),流动相A相为0.1%醋酸水溶液,流动相B相为乙腈,梯度洗脱,流速为1.0 mL/min,DAD检测波长为280 nm,柱温为40℃。检测结果表明,不同产地得到的姜酒中姜酮、6-姜酚、8-姜酚、6-姜烯酚和10-姜酚五种姜酒辣素的总含量以江西产姜酒(20%vol)最高。
The effects of different drying processes on the contents of gingerol, 6-gingerol, 8-gingerol, 6-shogaol and 10-gingerol in ginger wine were compared by RP-HPLC. The mobile phase A was 0.1% acetic acid in water and the mobile phase B was acetonitrile with a gradient of 1.0 mL / min on a Agilent Grace Smart RP-C 18 column (125 mm × 4.6 mm × 5 μm) , DAD detection wavelength was 280 nm, column temperature was 40 ℃. The test results showed that ginger ginger wine obtained from different areas ginger, 6-gingerol, 8-gingerol, 6-shogaol and 10-gingerol five kinds of ginger diarrhea the total content of Jiangxi Jiang ginger wine (20% vol )highest.