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A new method for the determination of pungent compounds in ginger ( Zingiber officinale )
Author(s) -
Bartley John P
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740680213
Subject(s) - zingiber officinale , gingerol , chromatography , pungency , chemistry , electrospray , extraction (chemistry) , electrospray ionization , mass spectrometry , supercritical fluid , organic chemistry , food science , traditional medicine , medicine , pepper
The compound responsible for the pungency of Australian‐grown ginger has been extracted using supercritical CO 2 . Methods for analysis of gingerols and shogaols by electrospray—MS have been developed and direct analysis of crude extracts without previous chromatographic separation is shown to be possible by negative ion electrospray—MS. The extracts produced by this procedure are shown to contain about 70 g kg −1 6‐gingerol and less than 2 g kg −1 6‐shogaol. The low concentration of shogaols, which are degradation products of gingerols, attests to the mild nature of both the extraction and the analytical procedures.