Extraction And Analysis Of The Main Pungent Principles Of Ginger

Ginger flavor, containing both aromatic and pungent components, was extracted by supercritical fluid-CO₂ and organic solvents( ethanol,ac-etone,methyl alcohol)from the rhizome of dried ginger (Zingiber officinale Roscoe),when metyl alcohol extract is used to determine the 6-gingerol (5-hydroxyl-l-(4-hydroxy-3-methoxyphenyl)-decan-3-one) content in fresh ginger. In this study.the effects of extraction conditions (pressure, temperat-ure.moisture content,ginger power size and extract time)on yield and quality of the ginger flavor were elucidated.When compare the average extract yield with SPSS13.0,the result shows that use ethanol can get the highest yield; by contraries,use SCFE would lead to the higest gingerol content compare to both ethanol and acetone by the UV detected results. The experiment data were concluded with a mathematical model finally. The main pungent principles and essential oils were identifed a-nd quantified by both UV and High-performance liquid chromatograp-hy (HPLC) .HPLC analysis showed that the [6]-gingerol content extract obtained from the ethanol,acetone and SCFE are contained a-re1.50375±0.2861g/kg, 1.100g/kg,and 1.09775±0.1050 g/kg respe-ctively.Furthermore.when qualitative analysis for those crude extract-s.it confirms that the use supercritical extraction for extract pungent components from dried ginger can prevent gingerols dehydrate to a series of homologues called shogaols,and the extraction process remains clean and non-toxic which has significant adventages over conventional m-ethods such as steam distillation and Soxhlet extraction.