Chromatography Forum

i am looking for a GC method for the interpretation of the chromatographic profile of ginger oil as i didn't find any on USP or EP...i found a good FID method on the net but it didn't set any acceptance citeria for zingeberene and ar-curcumene (the two main peaks appearing on the chromatogram)....can anyone help me?
Thanks all,
Mostafa Omar
Chemistry section supervisor
EIMC United Pharmaceuticals, Egypt

Ginger oil is a food flavoring, so it should be in the Food Chemicals Codex, but that usually doesn't control oil quality by GC, but uses physical properties.

It's also going to be in some herbal documents, such as the British Herbal Pharmacopoeia, but they also may not bother with composition control of the oil.

There will be plenty of details of typical oil compositions in food science journals , eg look for reviews by Lawrence in Perfumer and Flavorist magazine, but perhaps not much on the control ranges of components.

I suspect you may have to contact some national food regulators, or perform a more extensive on-line search, to find out whether composition limits exist.

Bruce Hamilton

Thanks alot for your valuable answer Mr. Bruce

From "Common Flavor & Fragrance Materials" by Bauer, Garbe and Surburg, 4th Edition.



From "Handbook of Spices, Seasoning & Flavorings" by Susheela Raghavan, 2nd Edition.



From "Fenaroli's Handbook of Flavor Ingredients" by George A. Burdock, 5th Edition.


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The data you sent is very valuable and is of great benefit to me...thnx alot for your effort