Effect of heating on the content and composition of ginkgolic acids in ginkgo seeds

Main Article Content

G.-J. Fan
X. Wang
C.-E. Wu
H.-M. Pan
J.-T. Yang
T.-T. Li
Z.-X. Tang
F.-L. Cao

Keywords

ginkgo seeds, ginkgolic acids, steaming, microwave

Abstract

Ginkgolic acids (GAs) are generally identified as the allergen in ginkgo seeds. The effect of steaming and microwave treatment on GAs in ginkgo seeds was investigated in this paper. GAs were extracted with ethanol/water (85:15, v/v) and detected by high performance liquid chromatography (HPLC). The results indicated that GAs contents decreased significantly after heating treatments compared to the control. After steaming (115 °C, 75 min) and microwave treatment (1000 W, 6 min), GAs contents reduced with 54.5 and 27.0%, respectively. Three main GAs were detected by HPLC, and the alkyl side chains of which were C13:0, C15:1 and C17:1, respectively. Steaming and microwave treatment could effectively decrease GAs contents in ginkgo seeds, which could be used in the industrial production of ginkgo foods

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