ZHAO Lin-min, QI Cheng-mei, LIU Xiao-wen, LUO Ying, YUAN Zhi-hui, ZHANG Zu-jiao, WANG Zong-cheng. Analysis of ginger oleoresin in Jiangyong fragrant-ginger by GC-MS[J]. Science and Technology of Food Industry, 2014, (06): 78-80. DOI: 10.13386/j.issn1002-0306.2014.06.005
Citation: ZHAO Lin-min, QI Cheng-mei, LIU Xiao-wen, LUO Ying, YUAN Zhi-hui, ZHANG Zu-jiao, WANG Zong-cheng. Analysis of ginger oleoresin in Jiangyong fragrant-ginger by GC-MS[J]. Science and Technology of Food Industry, 2014, (06): 78-80. DOI: 10.13386/j.issn1002-0306.2014.06.005

Analysis of ginger oleoresin in Jiangyong fragrant-ginger by GC-MS

  • Jiangyong fragrant-ginger were used as raw material, which was one of the regional characteristics of jiangyong wuxiang in china. The ginger oleoresin of Jiangyong fragrant-ginger were extracted by petroleum ether and the chemical constituents were separated and identified by GC-MS. Then the relative contents in percentage of compounds were determined by peak area normalization method. The results showed that 24major compounds were separated and accounted for 87.38% of the total extractions. The major constituents were identified as olefins 45.67%, esters 16.02%, alkanes 5.76%, alcohols 9.34%, phenols 4.04%, aldehydes4.56% and acids 1.99%. There were 7 kinds of compounds that the contents were more than 5%, 5 kinds olefins (β-bisabolene, anti-α-be-rgamot oil ene, curcumene, α-farnesene, (Z) -β-farnesene) were included, methyl hexadecanoate, 9-octadecenoic acid were also included.
  • loading

Catalog

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return