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Abstract
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Article Information:
Analysis on Nutrients Change of Fresh Ginger after Storage
Xingcui Wang, Bili Cao, Qiqin Xue, Yong-guang Liu and Ning Qiao
Corresponding Author: Xingcui Wang
Submitted: February 3, 2015
Accepted: March 1, 2015
Published: August 10, 2015 |
Abstract:
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In order to determine the composition of ginger and fresh ginger and efficacy differences, this study uses gas chromatography-mass spectrometry to identify the ginger and fresh ginger supercritical CO2 extract of the chemical composition and relative content. The results showed that the extraction rate of ginger and fresh ginger oleoresin is respectively 5.15±0.12% and 4.67±0.15%, the chemical composition of both contained basically the same, mainly zingiberene &alpha-, &beta -half times the water Qinene, &beta-myrrhene, &alpha-farnesene, &alpha-curcumene, 6-gingerol, 6 zingiberene phenol and decomposition zingerone etc., but significant differences relative content. In the aroma of terpene compounds, ginger relative amount of the compound 1, 8-cineole, &beta- fragrant small chestnut, citral, geraniol, geranyl acetate and &alpha-zingiberene other significant lower than fresh ginger and &gamma-Selinene and large myrcene D detected only in fresh ginger, ginger and the relative content of &alpha-curcumene significantly higher than fresh ginger. The relative amounts of the total ginger gingerol compounds than fresh ginger high of 7.86%, in particular 6-and 10-zingiberene relative content of phenol phenol zingiberene high 15.49 and 30.51%, respectively, compared with fresh ginger.
Key words: Fresh ginger, nutrients change, storage, , , ,
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Cite this Reference:
Xingcui Wang, Bili Cao, Qiqin Xue, Yong-guang Liu and Ning Qiao, . Analysis on Nutrients Change of Fresh Ginger after Storage. Advance Journal of Food Science and Technology, (3): 171-176.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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