采用 HPLC法测定了干姜、姜皮、炮姜中的姜酚含量分别为 1. 022、0. 28和 0. 25 g/100 g;姜酮含量分别为 0. 90、0. 18和 4. 8 g/kg;炮姜中的姜脑含量为 0. 4 g/kg,姜粉、姜皮中含微量姜脑.该测定方法快速、准确、简便。

The pungent principles in ginger (Zingiber officinale Rosc.) was measured by HPLC. The contents of gingerol in ginger powder, ginger skin and baked ginger were 1.022, 0.28 and 0.25 g/100 g, respectively. The contents of gingerone were 0.90, 0.18 and 4.8 g/kg, respectively. Baked ginger contained 0.49 g/kg shogaol, but there were only traces of shogaol in ginger skin and powder.

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