| Compounds | Content |
|---|---|
| Gingerol | 35.27% |
| decanal | 5.71% |
| alpha-Curcumene | 14.62% |
| 2-butanone | 6.59% |
| zingiberene | 24.53% |
引用文献:
Ban Z, Zhang J, Li L, et al. Ginger essential oil-based microencapsulation as an efficient delivery system for the improvement of Jujube (Ziziphus jujuba Mill.) fruit quality[J]. Food chemistry, 2020, 306: 125628.