Welcome to Francis Academic Press

Academic Journal of Engineering and Technology Science, 2021, 4(8); doi: 10.25236/AJETS.2021.040803.

Studies on Compositions of Ginger Oleoresin by Su-percritical CO2 Extraction Compare with Ultrasonic Solvent Extraction


Yanxia Zhang

Corresponding Author:
Yanxia Zhang

College of Chemistry and Chemical Engineering, Taishan University, Tai’an, 271000, China


The chemical compositions of ginger oleoresin by supercritical CO2 extraction compare with ultrasonic solvent extraction were studied in order to identify the superiority of supercritical ex-traction in the extract of ginger oleoresin and determine the possibility of making these oleoresins into finished product for other further applications. The various components of the ginger oleoresins were separated and identified using Gas Chromatography/Mass Spectrometry, and these components were then classified according to structure and function. The experimental results show that the fra-grant and pungency compounds are main compositions in the Supercritical CO2 extract, and the rel-ative contents are 66.31% and 24.832%. For the ultrasonic solvent extract, the pungency compound is the main composition, and the relative contents of fragrant and pungency compounds are 14.143% and 57.855%. It is concluded that ginger oleoresin extracted by supercritical CO2 contains more functional compositions than that of ultrasonic solvent extraction. 


Ginger Oleoresin, Supercritical Extraction, Ultrasonic Solvent Extraction, Gas Chromatography /Mass Spectrometry

Cite This Paper

Yanxia Zhang. Studies on Compositions of Ginger Oleoresin by Su-percritical CO2 Extraction Compare with Ultrasonic Solvent Extraction. Academic Journal of Engineering and Technology Science (2021) Vol. 4, Issue 8: 22-25. https://doi.org/10.25236/AJETS.2021.040803.


[1] Grzanna, Reinhard., Lindmark, Lars., &Frondoza, Carmelita G(2005).Ginger--an herbal me-dicinal product with broad anti-inflammatory actions. Journal Of Medicinal Food, 8(2), 125-132.

[2] Hainrihar G. (1994).Spice Oleoresins: production, benefits and application. International Food Lingfreolients, 4, 52-57.

[3] Araya P.S (1991 ).Ginger processing for profit, India food industry, 10(3), 34-35.

[4] Slessor P.(1986).Caution is called for in marketing essential oils and spice oleoresins, Interna-tional Eraole forum, 22(3),26-32.

[5] Liu Ning., Huo Guicheng., Zhang Ling., &Zhang Xueyan (2003). Effect of Zingiber Officinale Roscon lipid peroxidation in hyperlipidemia rats. Journal Of Hygiene Research, 32(1), 22-23

[6] Meng, H Q. (1990). Pharmacological effects of fresh ginger and dried ginger. Chinese Journal Of Modern Developments In Traditional Medicine, 10(10), 638-640.

[7] Srivastava.K.C.,&Mustafa.T (1992).Ginger (Zingiber officinale) in rheumatism and musculoskel-etal disorders, Medical Hypotheses, 39(4), 342-348.

[8] Zhao Dewan(1987). Analysis of the relationship between Laiwu ginger’s excellent speciality and itsentironment. Disquisitions of Chinese Famous and Special Vegetables. Beijing: Science andTech-nology Press.

[9] Suekawa, M., Ishige, A., Yuasa, K., Sudo, k., Aburada, M., &Hosoya, E (1984). Pharmacological studies on ginger. I. Pharmacological actions of pungent. Journal of Pharmacobio-Dynamics, 7(11), 836-848.