Objective] To research the effects of processing on the aroma components in volatile oils of zingiber, and to provide references for the development and utilization of zingiber and its preparata in perfume industry.[Method] Volatile oils were extracted by steam distillation method.The aroma components in volatile oils of Rhizoma Zingiberis and Rhizoma Zingiberis Preparata were analyzed by gas chromatography-mass spectrometry technology.[Result] Components with relatively high content in volatile oils of Rhizoma Zingiberis were sabinene, camphene, eucalyptol, borneol, α-zingiberene, linalyl propionate, α-pinene and so on; while those of Rhizoma Zingiberis Preparata were camphene , sabinene,α-curcumene, borneol, eucalyptol,α-pinene and so on.Two components of cymene and elemol were newly added.At the same time, relative contents of α-curcumene,α-pinene, camphene,α-bisabolene, 6-methyl-5-heptene-2-ketone, tricyclene, eucalyptol, nerolidol and α-sesquiphellandrene increased significantly;while relative contents of α-zingiberene,α-phellandrene, eucalyptol, (E)-citral, (Z)-citral, linalyl propionate,α-terpilenol and geranyl acetate.[ Conclusion] After Rhizoma Zingiberis was processed into Rhizoma Zingiberis Preparata by heat-ing, its physicochemical properties has certain changes, which leads to the differences in aroma components.%[目的]研究炮制对姜挥发油中致香成分的影响，为姜及其炮制品在香料行业的开发利用提供参考。[方法]采用水蒸气蒸馏法提取挥发油，以气相色谱－质谱联用技术对干姜挥发油和炮姜挥发油致香成分进行分析。[结果]干姜挥发油中相对含量较高的组分依次是桧烯、莰烯、桉叶油醇、龙脑、α－姜烯、丙酸芳樟醇和α－蒎烯等，而炮姜挥发油中相对含量较高的组分依次是莰烯、桧烯、α－姜黄烯、龙脑、桉叶油醇和α－蒎烯等，新增加了对伞花烃和榄香醇2种成分，同时α－姜黄烯、α－蒎烯、莰烯、α－没药烯、6－甲基－5－庚烯－2－酮、三环烯、桉叶醇、橙花叔醇和α－倍半水芹烯的相对含量明显升高，而α－姜烯、α－水芹烯、桉叶油醇、（E）－柠檬醛、（Z）－柠檬醛、丙酸芳樟醇、α－松油醇和乙酸香叶酯的相对含量明显降低。[结论]干姜经加热炮制成炮姜后，其理化性质产生了一定程度的变化，导致其致香成分存在差异。
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