对姜的不同炮制品的醚提液进行了气相-质谱-计算机检测。从生姜、干姜、炮姜、姜炭中各检出25、22、23、23个组分。并对它们各组分的含量进行了比较。各组分的含量都发生了变化,有些成分产生了质的变化,其中炮姜、姜炭中的挥发性成分均系首次发现。 Gaseous-mass spectrometry-computer detection of ether extracts from different ginger products was performed. 25, 22, 23, and 23 components were detected in each of ginger, ginger, ginger, and ginger charcoal. The contents of their components were compared. The content of each component has changed, and some components have undergone qualitative changes. The volatile components in the ginger, ginger and charcoal were first discovered.