Composition Analysis of Xilin Fire Ginger Oleoresins

ZHANG Lulu; WU Jianwen; LIU Huiqin; WANG Houzheng; LI Guiqing; LU Shunzhong; LI Qiuting

doi:10.13386/j.issn1002-0306.2020050113

Volume 42 Issue 6

Mar. 2021

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Science and Technology of Food Industry > 2021 > 42(6): 226-232. > DOI: 10.13386/j.issn1002-0306.2020050113

ZHANG Lulu, WU Jianwen, LIU Huiqin, WANG Houzheng, LI Guiqing, LU Shunzhong, LI Qiuting. Composition Analysis of Xilin Fire Ginger Oleoresins[J]. Science and Technology of Food Industry, 2021, 42(6): 226-232. DOI: 10.13386/j.issn1002-0306.2020050113

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Composition Analysis of Xilin Fire Ginger Oleoresins

1. Light Industry and Food Engineering College, Guangxi University, Nanning 530004, China;
2. Guangxi Zhuang Autonomous Region Forestry Research Institute, Nanning 530002, China;
3. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

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Received Date: May 10, 2020
Available Online: March 15, 2021

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Abstract

Abstract

Took dry ginger slices of Xilin ginger as raw materials, ginger oleoresin extracted by petroleum ether(PEGO) and ginger oleoresin extracted by absolute ethanol(AEGO) were obtained by Soxhlet extraction to study their compositions. PEGO and AEGO were identified 46 and 38 volatile components by GC-MS, respectively. They mainly were terpenes which included(-) -zingiberene, β-sesquiphellandrene, α-farnesene, β-bisabolene, α-curcumene, α-citral, β-citral, β-phellandrene, eucalyptol, endo-borneol, and pungents which included 6-gingerol, 6-shogaol, cis-8-shogaol.In addition, a large numberof fatty acids, total phenols, flavonoids, and sterols as non-volatile components were also detected.Their main fatty acids were palmitic acid, linoleic acid, caprylic acid, lauric acid, stearic acid, low-caprylic acid, myristic acid, trans-oleic acid, oleic acid and so on, linoleic acid and oleic acid were dominant unsaturated fatty acid, and the contents of linoleic acid of them were above 20%;In PEGO and AEGO, the total phenolic content was 118.61±1.55 and 105.36±1.09 mg GAE/g;flavonoid content was 15.72±0.51 and 13.36±0.03 mg RE/g;the total sterol content was 4.86±0.02 and 3.54±0.07 mg/g, and all made up of campesterol, stigmasterol and β-sitosterol. It could be concluded that oleoresins from Xilin fire ginger contained the compounds which contribute to nutrition, distinctive flavor and bioactive function, and the extraction solvent had a certain influence on the composition and content of ginger oleoresins.
- ginger oleoresin,
- volatile components,
- fatty acid,
- total phenols,
- flavonoids,
- sterols

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