Evaluation of spices and oleoresins. VIII. Improved separation and estimation of pungent and related components of ginger by thin-layer chromatography.

Govindarajan, B. and Govindarajan, V. S. (1979) Evaluation of spices and oleoresins. VIII. Improved separation and estimation of pungent and related components of ginger by thin-layer chromatography. Journal of Food Quality, 2 (3). 205-217, 18 ref..

PDF Journal of Food Quality 2 (1979) 205-217..pdf - Published Version Restricted to Registered users only Download (653kB)

Abstract

A combination of the wedged-tip TLC technique and choice of solvent polarity has been used to clearly separate the pungent and weakly pungent homologs of gingerols and shogaols of ginger extracts. The quantitative estimation, of the separated components provides valid data for correlation with subjective pungency. By TLC analysis of the alkaline degradation products, the pungent fractions were shown to be the (6) - and the weakly pungent fractions to be (8) - (and possibly (10) - ) gingerols and shogaols. Zingerone has not been found even in commercial samples stored over many years.

Item Type:	Article
Uncontrolled Keywords:	Ginger, pungency, TLC technique
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 06 Chromatography 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 May 2016 12:12
Last Modified:	18 Nov 2016 10:40
URI:	http://ir.cftri.res.in/id/eprint/4156

Actions (login required)

View Item