Studies on the supercritical carbon dioxide extraction process of ginger and formation of 6-Shogaol in ginger oil
| Autor: | Han-Yang Wang, 王瀚揚 |
|---|---|
| Rok vydání: | 2009 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 97 Ginger (Zingiber officinalis Roscoe), one of the most widely used species, is a common condiment for various foods and beverages. Ginger oleoresin contains potent anti-inflammatory activities, in which 6-Gingerol is a major compound. 6-Shogaol is formed from dehydrated 6-Gingerol which has more effects on anti-inflammatory. The technique has been successfully applied to extract a variety of functional compounds from herbs and other plants. Supercritical carbon dioxide fluid is inert, inexpensive, easily available, odorless, tasteless and environment friendly. The results of this work showed that the drying temperatures between 40~70°C had no significant effect of changing 6-Gingerol into 6-Shogaol. Sunlight also shows no effective change from 6-Gingerol to 6-Shogaol. High temperature would cause starch gelatinization. Gelatinized starch might affect extraction process and product lower yield of ginger oil. The result showed that the starch has been gelatinized under 80°C. Optimum extraction conditions for obtaining most amount of ginger oil were obtained by Taguchi method as follows: pressure 3500 psi, temperature 60°C, dynamic extraction time 90 min, powder size < 595 μm. The results of LC-MS analysis indicates that 6-Gingerol and 6-Shogaol exist in the ginger oil which had been heated under high temperature. All of 6-Gingerol would be completely dehydrated and produce more 6-Shogaol while heating ginger oil at 250°C for 10 min is the best conditions for the conversion of 6-Gingerol into 6-Shogaol. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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