| 10—姜酚的质谱分析 |
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| 引用本文： | 黄雪松. 10—姜酚的质谱分析[J]. 质谱学报, 1999, 20(2): 49-53 |
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| 作者姓名： | 黄雪松 |
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| 作者单位： | 山东农业大学食科系!泰安271018 |
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| 摘 要： | 通过层析方法获得了１０－姜酚，并根据１０－姜酚的ＥＩ质谱图（ＭＳ）分析了其开裂过程。分析结果表明１０－姜酚具有强烈的热解脱水反应过程
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| 关 键 词： | 生姜 10-姜酚 质谱 |
Mass Spectrometry of 10-gingerol |
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| Huang Xuesong. Mass Spectrometry of 10-gingerol[J]. Journal of Chinese Mass Spectrometry Society, 1999, 20(2): 49-53 |
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| Authors: | Huang Xuesong |
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| Abstract: | Gingerol was prepared by chromatographic methods and its fragmentation process was described.The outstanding characteristic of its fragmentation is a dehydration process of thermal degradation between the C 4 and C 5 bond dominantly. |
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| Keywords: | ginger (zingiber officinale Roscoe) 10-gingerol mass spectrum(MS) |
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