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母姜和子姜之姜黄素和挥发油含量随生育进程而增加,姜黄素含量分别于9月上旬和10月上旬达最大值(3.77%,3.28%)。母姜挥发油含量于9月上旬达最大值9.5%(ml/g,下同)。子姜挥发油含量随着子姜的逐渐形成和干物质累积而逐渐下降。子姜挥发油含量于收获对达8.2-8.5%。不同产地品种,其总姜黄素和挥发油含量有差异。随贮藏年限的增加,根状茎中总姜黄素和挥发油含量逐渐下降。贮藏年限以3年内为宜。
The contents of curcumin and volatile oil in Ginger and Ginger increased with the growth process. Curcumin content reached the maximum (3.77%, 3.28%) in early September and early October, respectively. Ginger volatile oil content in early September reached a maximum of 9.5% (ml / g, the same below). Ginger volatile oil content with the gradual formation of ginger and dry matter accumulation gradually decreased. Ginger volatile oil content in the harvest of up to 8.2-8.5%. Different origin varieties, the total curcumin and volatile oil content differences. With the increase of storage life, the content of total curcumin and volatile oil in rhizome decreased gradually. The shelf life of 3 years is appropriate.