Abstract: The work herein aimed to analyze the volatile flavor substances from Tongling white ginger and candied white ginger. Tongling white ginger and candied white ginger was used as test sample,the volatile flavor substances were separated and analyzed by Solid phase micro extraction-gas chromatography-mass spectrometry( SPME-GC-MS). The relative content of each component was determined by area normalization. 51 compounds were separated from Tongling white ginger and 47 of them were identified. Meanwhile,45 compounds were separated from candied white ginger and 42 of them were identified. 64 compounds were identified. There were 26 common compounds in samples,while 16 compounds of Tongling white ginger were not found in candied white ginger and 21 compounds of candied white ginger were not found in Tongling white ginger. Furthermore,the changes of alcohols and esters were very significant. Alcohols( 12. 14 %) and esters( 0. 76 %) were the prominent compounds in Tongling white ginger,and those in candied white ginger were 2. 38 % and 17. 41 % respectively. There were some differences between candied white ginger and Tongling white ginger. However,the main ingredients were unanimous. The experimental results provided evidence for general development and utilization of Tongling white ginger.
史先振,王强伟,李永仙,等. 固相微萃取-气相色谱-质谱法比较铜陵白姜与白姜蜜饯的风味物质[J]. 食品与发酵工业, 2014, 40(12): 150-155.
SHI Xian-zhen,WANG Qiang-wei,LI Yong-xian,et al. Comparison of the flavor substances between Tongling white ginger and candied white ginger by SPME-GC-MS[J]. Food and Fermentation Industries, 2014, 40(12): 150-155.