The Study On Extraction Of Effective Components In Ginger Inhibiting Nitrosation Reaction And Processing Techniques Of Four Kinds Of Ginger Products

Ginger is a kind of zingiberaceae perennial plant, its rhizome has the effects of antimicrobial, antioxidation, scavenging nitrites and blocking nitrosamines synthesis activities. It is widely used as a kind of spice or a traditional Chinese medicine for the treatment of cancer, inflammation, vomiting and other diseases. It is a kind of both edible and medicinal plant. With the development of era, living and professional environments have changed greatly, resulting in the increasing incidence of many diseases year by year, such as cancer which is a leading cause of human death worldwide, with approximately 14 million new cases and up to 8.2 million died of cancer in 2012. Some substances have been proved to have carcinogenic effects and N-nitroso compounds are just kinds of them. Removal of the precursors of N-nitroso compounds such as nitrite or blocking synthesis of N-nitroso compounds can effectively prevent adverse effects on human. In this paper, the extraction process of functional compounds which can remove nitrite and blocking synthesis of nitrosamine in ginger and the production process of four ginger products: ginger juice, sugar ginger slices, salt ginger slices, sweet and sour ginger production were studied. These production processes provide theoretical support for the development and utilization of healthcare function of ginger. The main conclusions are as follows:1. The removal rate of nitrite and the blocking rate of the synthesis of nitrite were selected as objective. The extraction effects of several extraction methods to extract the effective components in ginger were compared and it was found that ultrasonic assisted extraction was best, and the process parameters of the ultrasonic assisted extraction were optimized. The best parameters are: solid-liquid ratio of 1:5, ultrasonic power 171 W, ultrasonic for 30 min. At the same time, conditions of removal of nitrite and blocking synthesis of nitrosamine were optimized. The best ginger juice additive amount of removal of nitrite was 20 ml for 15 min and the best ginger juice additive amount of blocking synthesis of nitrosamine was 25 ml.2. The production processes of ginger juice, tea and brown sugar complex drink were studied. Comparison of color protection effects of citric acid, VC, sodium bisulfate, polyphenols and salt to ginger were made. The results showed that color protection effects of citric acid and VC were better. Then, a compound test of color protection agent was carried out. The best combination is 0.1 % citric acid and 0.025 % VC. The clarified effects of nature clarification, ?-amylase clarification and centrifugal clarification were compared, the results showed that ?-amylase clarification was best. Then the best conditions of ?-amylase clarification were optimized. The optimum condition of enzymatic hydrolysis was: 0.05% enzyme for 8 min at 70?. Ginger juice mixture ratio: 100 g ginger, 0.2 g tea powder, 20 g brown sugar, 0.2 g salt and 0.6 g citric acid. The final product had the brix of 17% and acidity of 0.464 g/100 ml. The taste of products was sweet and sour, it had a subtle scent of tea. Sterilization condition was sterilization for 10 min at 90 ?. The product could be stored at least for 90 days at room temperature.3. The sulfur-free production of sugar ginger was studied. By selecting color fixative and using non-sulfur color protection, it was healthier and safer. The process was simplified and the costs were reduced by using particular method. The best processing technology of sugar ginger slices was: combination of color fixative of 0.01 % D-VC + 0.08 % salt+0.2 % citric acid, blanching for 25 min, ginger-sugar ratio of 100:50 when sugaring, sugaring for 24 hours, ginger-sugar ratio of 100:25 when candying, drying for 5 hours at 55? and wrapping powdered sugar. The color of final product was light yellow, wrapped by a layer of white icing sugar, sweet and spicy, crisp taste, retained the special flavor of ginger and the yield was 69~75 %.4. The production process of salt ginger slices, sweet and sour ginger slices was optimized. The best production process for salt ginger slices was ginger-salt ratio of 20:3 when salting, salting for 9 days, drying for 2 hours at 55?. The best production process for sweet and sour ginger slices was selecting GuLongXiang Zhengjiang vinegar(premium), vinegar-sugar ratio of 6:7 and salt additive amount of 2.5 %. If marinated for about 10 days, it would taste better.