Quantitative determination of the pungent principle in ginger.

Nambudiri, E. S. and Mathew, A. G. and Krishnamurthy, N. and Lewis, Y. S. (1975) Quantitative determination of the pungent principle in ginger. International Flavours and Food Additives, 6 (2). 135-137, 6 ref..

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Abstract

The major pungent compounds in ginger were separated by spotting an alcoholic solution of ginger extract on a silica gel TLC plate and developing with benzene-methanol solvent. 2 distinct spots were obtained by spraying with Folin-Denis reagent, the lower Rf spot being identified as gingerol and the higher Rf spot as zingerone (after spraying with 2,4-dinitrophenylhydrazine solution). Values of pungent principles in different var. of ginger are lower when determined by the improved method than by the gravimetric method. This is because of the error caused by including impurities such as colouring matter and soluble waxes in the latter estimation. Advantages of the method are: fairly accurate estimation; rapid determination; a number of estimations can be handled simultaneously, therefore convenient for routine analysis; and satisfactory reproducibility.

Item Type:	Article
Uncontrolled Keywords:	AROMATIC-COMPOUNDS; ginger, gingerol detection in; GINGER-; pungent compounds detection in ginger; GRAVIMETRY-; ginger, pungent compounds gravimetric detection in; KETONES-; ginger, zingerone detection in; THIN-LAYER-CHROMATOGRAPHY; ginger, pungent compounds detection in
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	14 Jul 2016 07:43
Last Modified:	14 Jul 2016 07:43
URI:	http://ir.cftri.res.in/id/eprint/7119

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