干姜的产地加工方法研究
ried Ginger concocted evolution and modern research
应用相同处理方法制备带皮干姜和去皮干姜，采用GC-MS联用技术分离鉴定其中挥发油的化学组成，并计算其相对含量。结果表明干姜不同加工品挥发油化学成分含量不存在明显差异，结合不同干姜的处理时间，可知去皮干姜的处理方法较好。
preparating Ginger，flayed ginger by same processing method，separated and identified with the GC－MS method.The results indicated that the content of chemical component of ginger oil extracted from the different finished goods of ginger does not have the obvious difference，Ralating different processing time of ginger ，the processing method of flayed ginger was better.
程贝、石宇华、王继森
药学生物科学研究方法、生物科学研究技术中医学
干姜产地加工GC-MS
ried Ginger processing method GC-MS
程贝,石宇华,王继森.干姜的产地加工方法研究[EB/OL].(2008-04-01)[2025-08-02].http://www.paper.edu.cn/releasepaper/content/200804-25.点此复制
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