Study On Reduce Gingeroi And The Application Of Ginger

China is one of the highest ginger yield in the world. Most of ginger are used to export. The proces of ginger is limited by spicy contents. In order to adapt to the the most people’s taste, this paper reduced the spciy taste of ginger by physical and medical methods optimized their technolgy of reducing ginger’s spicy, this paper provides the basis on enhancing ginger’s worth.Firstly, the analysis condition of HPLC was confirmed by measuring the contents of6-gingerol. The results were as follows:C18chromato graphic column, mobile phase:acetonitrile, methanol and water (43:5:52), detection wavelength:218nm, The flow rate was0.8mL, min-1.Secondly, the optimum physical method parameter were:lOg fresh ginger, the thickness was about2mm, added2.2g β-cyclodextrin with200ml distilled water, stir magnetic stirrer speed lOrpm/min, mixed for1h, then put it into the refrigerator(4℃)24h. The contents compounds minimumed to0.055%. The optimum chemical method parameter were:10g ginger with190ml distilled water, plus the Na2CO3to adjust pH=10, temperature was64.5℃, heated1.6h cooled, then added citric acid to adjust pH=6, heated for4h then washed10min with flowing cooling water. The contents of6-gingerol was0.07μg/g.The flavor of reduced spicy ginger was detected by the measurement of hardness, chewiness and toughness through’TA.XT.Plue’material physical capality instrusment. The hardness, chewiness and thoughness were measured by the area before4s, the peak area and the highest peak seperatelly. And the toughness of fresh ginger was0.09kg/sec, the hardness was0.91kg, the chewiness was4.071kg/sec. The flavor of reduced spicy ginger was best after soaking for30min by0.2%CaCl2with0.11kg/sec toughness,0.78kg the hardness and4.07kg/sec chewiness.This paper studied the variation of spicy contents of ginger after reducing spicy process and determined the physical measurement by comparing the influence of different drying methods on spicy contents. The vacumm drying was found to be better drying method with fine and smooth powder. The parameters of vacumm drying ginger powder were:10%moisture content, water matching ability was6.10g/g, volume-weight was0.074g/ml, ash content was2.69%, acid insoluble ash was0.4%,6-gingerol was7.9μg/g gand the shogaol was140.02μg/g.