SUPERCRITICAL-FLUID EXTRACTION OF AUSTRALIAN-GROWN GINGER (ZINGIBER-OFFICINALE)

被引:53
作者
BARTLEY, JP
FOLEY, P
机构
[1] School of Chemistry, Queensland University of Technology, Brisbane, 4001
关键词
GINGER; ZINGIBER OFFICINALE; VOLATILE COMPONENTS; SUPERCRITICAL FLUID EXTRACTION;
D O I
10.1002/jsfa.2740660314
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The volatile compounds responsible for the flavour of Australian-grown ginger have been extracted using supercritical carbon dioxide. Fluid densities above 0.8 g ml(-1) result in the co-extraction of significant amounts of triglyceride material. Analysis of the extract by GC-MS indicates that the major components are neral and geranial, zingiberene, alpha-bisabolene and beta-sesquiphellandrene which together account for 73% of the extract. The low concentration of gingerol degradation products attests to the mild nature of the extraction procedure.
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页码:365 / 371
页数:7
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