Effect on Volatile Components of <i>Amomum tsao</i>-<i>ko</i> by Four Different Preprocessing Models
Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2019, Vol. 40 ›› Issue (4): 773-780.DOI: 10.3969/j.issn.1000-2561.2019.04.023

• Agricultural Product Processing, Preservation, Storage, Analysis and Detection • Previous Articles     Next Articles

Effect on Volatile Components of Amomum tsao-ko by Four Different Preprocessing Models

HU Jian2,LING Ruimei1,LI Ping1,YAN Hongbin5,LIU Yuanyuan2,YANG Yi3,YANG Quan4,WU Lianzhang3,ZHANG Zhongkai2,YAN Jian1,*()   

  1. 1. College of Natural Resources and Environment, South China Agricultural University / Key Laboratory of Agro-Environment in the Tropics, Ministry of Agriculture and Rural Affairs, Guangzhou, Guangdong 510642, China
    2. Key Lab of Southwestern Crop Gene Resources and Germplasm Innovation, Ministry of Agriculture and Rural Affairs / Yunnan Provincial Key Lab of Agricultural Biotechnology / Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan 650223, China
    3. Nujiang Caoguo Industry Development Institute, Lushui, Yunnan 673199, China
    4. School of Chinese Materia Medica, Guangdong Pharmaceutical University / Key Laboratory of State Administration of Traditional Chinese Medicine for Production and Development & Cantonese Medicinal Materials / Comprehensive Experimental Station of Guangzhou, Chinese Material Medica, China Agriculture Research System (CARS-21-16)/ Guangdong Provincial Research Center of Good Agricultural Practice & Comprehensive Agricultural Development Engineering Technology of Cantonese Medicinal Materials, Guangzhou, Guandong 510006, China
    5. Yunnan Academy of Agricultural Science, Kunming, Yunnan 650205, China
  • Received:2018-05-24 Revised:2018-12-01 Online:2019-04-15 Published:2019-05-21
  • Contact: Jian YAN


In order to study on volatile components under four different preprocessing models, fresh fruit samples from Gongshan, Yunnan were dried by natural drying, 55 ℃ baking, lyophilization drying and smoking drying, respectively. The dried fruit was separated into pericarp and kernel, grounded and extracted with n-hexane, and the extraction was analyzed by GC-MS. 53 components were detected at present research. Higher content and more compound types were found in the smoking drying treatment of pericarp and kernel than that of the other three treatment groups, indicating that the components of pericarp and kernel after smoking drying treatment became rich and complex. In addition, the relative content of the same compound in the kernel was significantly higher than that in the pericarp in all four treatments. Although the pericarp had more compound types, the relative content of the same compound was generally not high. The results would provide a certain technical reference for the later processing, preservation and application of grass fruit.

Key words: Amomum tsao-ko, volatile components, GC-MS, Amomum, Zingiberaceae