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《Guangdong Agricultural Sciences》 2011-14
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Effects of heating temperature and alcohol content on the 6-gingerol in ginger liquor

SHI Jin-cheng,PENG Ning,HUANG Xue-song(Department of Food Science and Engineering,Jinan University,Guangzhou 510632,China)  
Variation trend of 6-gingerol in ginger liquor was investigated under different heating treatments and alcohol content conditions,determining by HPLC,using 6-gingerol oxime as internal standard.Ginger liquor was prepared with 30° and 60° alcohol.6-gingerol in ginger liquor with 30° alcohol was measured at 25,60 and 95℃,and 6-gingerol in ginger liquor with 30° and 60° alcohol was measured at 95℃,respectively.Results showed the 6-gingerol was unstable with heating treatments.The 6-gingerol constant in the sample decreased as the reaction time increase,and the reaction rate increased as the temperature increase.During the high heating treatment,the reserve rate of 6-gingerol decreased as the alcohol content increase.
【CateGory Index】: TS201.1
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