Analysis of volatile oil in Gardenia jasminoids roasted with ginger juice by GC-MS

Abstract

To compare the components and contents of volatile oil in Gardenia jasminoids, Zingiber officinale, G. jasminoids roasted with ginger juice and to provide scientific basis for intrinsic material of G. jasminoids roasted with ginger juice. The volatile oil in the three herbal medicines was extracted by steam distillation, the components were analyzed by GC-MS and the contents of the components were calculated by area normalization method. The contents of volatile oil in G. jasminoids, Z. officinale, G. jasminoids roasted with ginger juice were 1.0, 2.0, 1.5 microL x g(-1), respectively. A total of 89 components were identified by GC-MS. Although 42, 75 and 77 peaks were separated, only 30, 58 and 67 components were identified accordingly, which accounted 94.1%, 90.52% and 94.38% of the whole volatile oil. After being processed with ginger juice, the components and contents of volatile oil in G. jasminoids has been changed obviously.