title: Efficient dehydration of 6-gingerol to 6-shogaol catalyzed by an acidic ionic liquid under ultrasound irradiation.
abstract: 6-Gingerol and 6-shogaol are the main bioactive compounds in ginger. Although 6-shogaol has more and better bioactivities than its precursor 6-gingerol, the low content of 6-shogaol in ginger restricts its bioactive effects in functional foods. The traditional preparation methods of 6-shogaol are defective because of the environmental hazards and low efficiency of the processes. In this study, an efficient, easy and eco-friendly dehydration conversion of 6-gingerol to 6-shogaol is presented using an acidic ionic liquid 1-butyl-3-methylimidazolium hydrosulfate ([Bmim]HSO4) under ultrasound irradiation. The key parameters, including reaction temperature, reaction time, mass ratio of catalyst to substrate and ultrasonic power in each reaction process, were investigated. The yield of 6-shogaol reached as high as 97.16% under optimized condition. The catalyst could be separated from the reaction mixture and reused five times with only a slight loss of activity.
authors.affiliation: State Key Laboratory of Food Science & Technology, Wuxi 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
authors.forename: Xingran
authors.initials: X
authors.lastname: Kou
authors.affiliation: School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
authors.forename: Xingze
authors.initials: X
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Science & Technology, Wuxi 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
authors.forename: Md Ramim Tanver
authors.initials: MR
authors.lastname: Rahman
authors.affiliation: School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
authors.forename: Minming
authors.initials: M
authors.lastname: Yan
authors.affiliation: School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
authors.forename: Huanhuan
authors.initials: H
authors.lastname: Huang
authors.affiliation: State Key Laboratory of Food Science & Technology, Wuxi 214122, People's Republic of China; National Engineering Research Center for Functional Food, Wuxi 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China. Electronic address: wanghongxin2009@hotmail.com.
authors.forename: Hongxin
authors.initials: H
authors.lastname: Wang
authors.affiliation: Tongling White Ginger Development Limited Co., Tongling 244000, People's Republic of China.
authors.forename: Yihai
authors.initials: Y
authors.lastname: Su
mesh_terms: D002384:Catalysis; D002396:Catechols / Q000378:metabolism*; D003681:Dehydration; D005233:Fatty Alcohols / Q000378:metabolism*; D020939:Zingiber officinale / Q000737:chemistry*; D007093:Imidazoles / Q000378:metabolism; D052578:Ionic Liquids / Q000737:chemistry; D010936:Plant Extracts / Q000737:chemistry* / Q000378:metabolism; D013696:Temperature; D014465:Ultrasonics
chemical_list: C000612960:1-butyl-3-methylimidazolium hydrosulfate; D002396:Catechols; D005233:Fatty Alcohols; D007093:Imidazoles; D052578:Ionic Liquids; D010936:Plant Extracts; C018620:oleoresins; C040115:shogaol; C007845:gingerol
keywords: 6-Shogaol; Catalyst; Efficient; Ionic liquid; Preparation