[Objective] Ginger essential oil （GEO） is widely used in food production and medical field in recent years due to its prominent biological functions, and this study was conducted to obtain high-quality and high-purity ginger essential oil from the fresh ginger. [Method] GEO was extracted from ginger roots by supercritical fluid extraction （SFE） method. The effects of flow rate of CO2, mesh size of ginger powder and volume of entrainer were investigated by single-factor experiments and response surface method. The content and extraction rate of 6-gingerol represented the extraction index of GEO. [Result] The conditions were optimized as follows： flow rate of CO2 at 25 L/h, mesh size of ginger power of 80 mesh, and volume of anhydrous ethanol as entrainer of 92.46 ml. The optimal extraction rate of 6-gingerol was 3.21%, which was predicted by RSM. [Conclusion] The optimal process of supercritical carbon dioxide extraction of ginger essential oil was identified by singlefactor experiments and response surface method. The present study provides a satisfactory method for purifying GEO from ginger for industrial purpose.
[Objective] Sesamin has been widely used in healthy food and medicines in recent years due to its prominent biological functions. This study was aimed to determine the optimal parameters for sesamin recrystallization, to obtain high-quality and high-purity sesamin. [Method] The effects of solid-liquid ratio, heating tempera- ture and cooling temperature on sesamin recrystallization were investigated by sin- gle-factor experiments and orthogonal array testing （ORT）. The purity of resulting sesamJn was investigated by HPLC, [Result] The optimal conditions for the purifica- tion of sesamin were solid-liquid ratio of 1：10, heating temperature of 45 ℃ and cooling temperature of 25 ℃. Under these conditions, the purity of sesamin reached 95.26%. [Conclusion] Recrystallization is an effective technique to purify sesamin from sesame meal. Moreover, HPLC is also an ideal method for analyzing the purity of sesamin.
