This work is aimed at extracting and characterizing the essential oil o f ginger from ginger rhizome (zingiberofficinale), by hydro distillation method and solvent extraction method. The following parameters were analyzed: pH value, Free fatty acid, Moisture co ntent, Acid val ue, Iodine number, Harmonization, in the oil extract. The results obtained showed that the oil extract had values from hydro -distillation (A) and solvent extraction (B); for free fatty acid: A-2.81, B-2.49; Moisture content: A-12.6, B-12.1; Acid value: A-9.35, B- 8.414; Iodine value: A-112.15mg, B-111.26mg; percentage yield: A-4.6%, B-3.2% and other physical parameters including its color which was light yellow, with a pungent flavor. Thus, it can be concluded that its yield can serve as reference for large production scale in food and pharmaceutical industry. Also, the results obtained show that the oil extract will retain its medicinal and therapeutic properties. Its flavor and edibility is not compromised. The oil will not easily undergo deterioration.
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机译：这项工作旨在通过水蒸馏法和溶剂萃取法从姜根茎中提取和鉴定姜中的精油。分析了以下参数：油提取物中的pH值，游离脂肪酸，水分含量，酸值，碘值，协调。所得结果表明，该油提取物具有加氢蒸馏（A）和溶剂萃取（B）的价值;游离脂肪酸：A-2.81，B-2.49;水分含量：A-12.6，B-12.1;酸值：A-9.35，B-8.414; m / z。碘值：A-112.15mg，B-111.26mg;百分产率：A-4.6％，B-3.2％和其他物理参数，包括其颜色为浅黄色，具有刺激性的味道。因此，可以得出结论，其收率可为食品和制药工业的大规模生产提供参考。同样，获得的结果表明，油提取物将保留其药用和治疗特性。它的味道和食用性不受影响。油不会轻易变质。
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