FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (4): 60-63.
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CHEN Yan, CAI Tong-Yi, FU Li, DAN Ji-Xiu
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Abstract: The method for quantitative determination of pungent constituents in ginger by HPLC was improved and applied in comparative evaluation of ginger extractions made from supercritical carbon dioxide and dehydrated alcohol with their main effective content of pungent constituents as 13.84％ ,1.46％ respectively.Such results showed that ginger oleoresins made from SFE was of higher quality and higher natural constituents content.
Key words: Ginger oleoresins HPLC Gingerol extracted
CHEN Yan, CAI Tong-Yi, FU Li, DAN Ji-Xiu. Improved High－ performance Liquid Chromatography (HPLC) Determination of Pungent Constituents of Ginger[J]. FOOD SCIENCE, 2001, 22(4): 60-63.
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