LU Hao-zhi, LIU Min-xuan, TIAN Ya-ya, YANG Xi, WANG Xiang-hong. Extraction and GC-MS Analysis of Ginger Essential Oil[J]. Science and Technology of Food Industry, 2019, 40(14): 208-213,226. DOI: 10.13386/j.issn1002-0306.2019.14.033
Citation: LU Hao-zhi, LIU Min-xuan, TIAN Ya-ya, YANG Xi, WANG Xiang-hong. Extraction and GC-MS Analysis of Ginger Essential Oil[J]. Science and Technology of Food Industry, 2019, 40(14): 208-213,226. DOI: 10.13386/j.issn1002-0306.2019.14.033

Extraction and GC-MS Analysis of Ginger Essential Oil

  • In this study ginger was used as the raw material. The optimum extraction conditions of gingers essential oil were obtained via single factor experiments and response surface optimization experiment. Finally, the extracted ginger essential oil was analyzed and identified by gas chromatography-mass spectrometry (GC-MS). The results showed that the size of raw material particle, feed liquid ratio and extraction time could significantly affect the extraction rate of ginger essential oil, the optimum conditions of ginger essential oil were as follows:The materials granularity was 160 mesh, the feed liquid ratio was 19:1 (mL/g), the extraction time was 118 min. The extraction rate of ginger essential oil was 2.09%±0.01% under the optimum conditions. A total of 56 compounds were identified by GC-MS. Among them, there were 39 kinds of olefinic compounds, 10 kinds of alcohols, 3 kinds of aldehydes, 2 kinds of esters, 1 kinds of alkanes and 1 kind of ketone. The main components of ginger oil were α-zingiberene, β-sesquiphellandrene, β-bisabolene, α-farnesene, α-benzene.
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