Determining of volatile and non-volatile compounds in extracts of plants from the Zingiberaceae family using different chromatographic techniques

Ingverjevke (Zingiberaceae) so družina rastlin z značilnim vonjem in okusom, znane po vsem svetu. V kulinarične namene jih uporabljajo predvsem kot začimbe, imajo pa tudi številne medicinske učinke. Rastline vsebujejo številne komponente, kot so terpeni, flavonoidi, diarilheptanoidi, ogljikovi hidrati, beljakovine, škrob in druge. Da bi določili komponente različnih rastlin, smo izvedli analize na štirih rastlinah iz družine ingverjevk: mali galangal (Alpinia officinarum), ingver (Zingiber officinale), kurkuma (Curcuma longa) in kardamom (Elettaria cardamomum). Pri analizi lahkohlapnih komponent v eteričnih oljih smo izvedli destilacijo z vodno paro po Clevengerju, ter na tak način ekstrahirali eterična olja v preiskovanih rastlinskih vrstah. Ta smo analizirali s plinsko kromatografijo, sklopljeno z masnim spektrometrom (GC-MS). Prav tako smo dele rastlin zmleli in izvedli ekstrakcijo s pomočjo ultrazvoka, kjer smo kot topilo uporabili metanol. Te ekstrakte smo analizirali z reverzno-fazno tekočinsko kromatografijo visoke ločljivosti z UV zaznavo (RP-HPLC-UV). Nazadnje smo izvedli še analizo komponent v posameznih rastlinah s pomočjo GC-MS, kjer smo vzorce predhodno derivatizirali. Ugotovili smo, da v eteričnih oljih malega galangala in kardamoma prevladujejo monoterpeni, medtem ko v eteričnih oljih ingverja in kurkume prevladujejo seskviterpeni. Glavna komponenta eteričnega olja malega galangala je 1,8-cineol (1,8-cineol), ingverja α-zingiberene (α-zingiberen), kurkume β-turmerone (β-turmeron), ar-turmerone (ar-turmeron) in ar-curcumene (ar-kurkumen) in kardamoma α-terpinyl acetate (α-terpinil acetat) in 1,8-cineol (1,8-cineol). Z RP-HPLC-UV metodo smo pri malem galangalu določili diarilheptanoide ter flavonoide, med katerimi je bilo največ galangina. Pri ingverju smo določili gingerole, med katerimi je bilo največ 6-gingerola, in shogaole (šogaole). Pri kurkumi pa smo potrdili naslednje komponente: kurkuminoidi (kurkumin, demetoksikurkumin in bis-demetoksikurkumin), ar-turmerone (ar-turmeron), curlone (curlon) in α-turmerone (α-turmeron). Pri analizi komponent z GC-MS smo po derivatizaciji spojin v vzorcih dokazali prisotnost monosaharidov. Med spojinami eteričnih olj prevladujejo lahkohlapne komponente, medtem ko ostale identificirane komponente spadajo med težjehlapne komponente.The ginger family (Zingiberaceae) are plants with a distinct odour and taste known worldwide. They are often used in culinary applications as spices but they also possess numerous beneficial medical properties. They contain various components such as terpenes, flavonoids, diarylheptanoids, carbohydrates, proteins, starches, etc. In order to determine the various plant components, we have carried out analysis on 4 plants from the ginger family: lesser galangal (Alpinia officinarum), ginger (Zingiber officinale), turmeric (Curcuma longa) and cardamom (Elettaria cardamomum). Analysis involving volatile components in essential oils have been carried out using the Clevenger hydrodistillation method, in which essential oils were obtained. These were analyzed by gas chromatography-mass spectrometry (GC-MS). Plants were also grinded and the extraction was carried out using ultrasound bath with methanol as a solvent. These extracts were analyzed by means of the reverse-phase high performance liquid chromatography with UV detection (RP-HPLC-UV). The last analysis referred to components, where samples have been previously derivatized. The analysis was performed by GC-MS. We found out that monoterpenes are predominant in the essential oils of lesser galangal and cardamom, while sesquiterpenes are predominant in the essential oils of ginger and turmeric. The main components of essential oil are 1,8-cineol for lesser galangal, α-zingiberene for ginger, β-turmerone, ar-turmerone and ar-curcumene for turmeric and α-terpinyl acetate and 1,8-cineol for cardamom. With the method RP-HPLC-UV we have determined components of lesser galangal, where diarylheptanoids and flavonoids like galangin were predominant. The components of ginger are gingerols, where 6-gingerol was predominant, and shogaols. The components of turmeric are curcuminoids (curcumin, demethoxycurcumin and bis-demethoxycurcumin), ar-turmerone, curlone and α-turmerone. Analysis of derivatized samples with GC-MS revealed presence of monosaccharides. In samples of essential oils volatile compounds were predominant, while other components were part of non-volatile components