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Impact of sulphur fumigation on the chemistry of ginger.
- Source :
-
Food Chemistry . Jan2018, Vol. 239, p953-963. 11p. - Publication Year :
- 2018
-
Abstract
- Ginger (Zingiberis Rhizoma), a commonly-consumed food supplement, is often sulphur-fumigated during post-harvest handling, but it remains unknown if sulphur fumigation induces chemical transformations in ginger. In this study, the effects of sulphur fumigation on ginger chemicals were investigated by ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MS/MS)-based metabolomics. The results showed that sulphur fumigation significantly altered the holistic chemical profile of ginger by triggering chemical transformations of certain original components. 6-Gingesulphonic acid, previously reported as a naturally-occurring component in ginger, was revealed to be a sulphur fumigation-induced artificial derivative, which was deduced to be generated by electrophilic addition of 6-shogaol to sulphurous acid. Using UHPLC-QTOF-MS/MS extracting ion analysis with 6-gingesulphonic acid as a characteristic chemical marker, all the commercial ginger samples inspected were determined to be sulphur-fumigated. The research outcomes provide a chemical basis for further comprehensive safety and efficacy evaluations of sulphur-fumigated ginger. [ABSTRACT FROM AUTHOR]
- Subjects :
- *SULFUR
*FUMIGATION
*GINGER
*DIETARY supplements
*CHEMICAL amplification
Subjects
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 239
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 124878939
- Full Text :
- https://doi.org/10.1016/j.foodchem.2017.07.033