Study on subcritical extraction of ginger oil

Authors

CHANG Dawei, College of Life Science & Engineering, Shaanxi University of Science & Technology, Xi′an, Shaanxi 710021,China
SUN Jiaojiao, College of Life Science & Engineering, Shaanxi University of Science & Technology, Xi′an, Shaanxi 710021,China
LIU Shuxing, College of Life Science & Engineering, Shaanxi University of Science & Technology, Xi′an, Shaanxi 710021,China

Abstract

The gingers were selected as raw material and the optimum extract conditions of essential oil of ginger were studied by using subcritical extraction technology. The essential oil of ginger from the methods of subcritical extraction and hydro-distillation were compared. The 1, 1, 1, 2-tetrafluoroethane was used as the extraction agent. The optimum conditions of subcritical extraction were as follows: the materials granularity was 60 mesh；subcritical extraction time was 1.5 hours and extraction temperature was 30～40 ℃. Under the conditions, the extraction ratio of ginger essential oil was about 3.14%. The essential oil components were analyzed by GC—MS. α-curcumene and zingiberene were the main components according for 16.39% and 27.59% from subcritical extraction technology. Both the sensory quality and purity of characteristic component of ginger oil obtained using subcritical extraction were better than hydro-distillation.

Publication Date

2-28-2015

First Page

159

Last Page

163

DOI

10.13652/j.issn.1003-5788.2015.01.037

Recommended Citation

Dawei, CHANG; Jiaojiao, SUN; and Shuxing, LIU (2015) "Study on subcritical extraction of ginger oil," Food and Machinery: Vol. 31: Iss. 1, Article 37.
DOI: 10.13652/j.issn.1003-5788.2015.01.037
Available at: https://www.ifoodmm.cn/journal/vol31/iss1/37

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