Effect Of Different Process Methods On The Quality Of Dried Ginger And Its Processed Products

Objective:1.By comparing the quality of dried slices processed by different processing methods,the feasibility of fresh slices of dried ginger slices was discussed.2.By comparing the quality of the dried slices processed by different methods,such as cannon ginger,ginger charcoal and so on.To provide theoretical and practical basis for the effect of the fresh-cut of the dried ginger on the quality of further processed products.3.Based on the application of modern of analytical technique,the characteristics of multi-component content in dried ginger and its quality evaluation system were establish.4.To provide general research ideas and methods for analyzing the influence of processing factors on the quality of processed products.Mothods:1.By GC-MS determination of volatile oil content in dried ginger slice and quality of volatile oil components in dry ginger and its processed products by different processing methods.2.The content of ginger phenols in dried ginger and its products were determined compoents in dried ginger and its products were evaluated with different processing methods by the determination of phenolic components in dried ginger.3.Using HPLC fingerprint method to analyze and evaluate the composition of dried ginger slices and their processed processed products in different habitats by different processing methods,to facilitate the description of the different processing methods of dried ginger slices and its processing of pieces of the overall quality of the impact and evaluation.4.The application of a multiple evalution method provides a method for determining the content of multicomponent changes in dry giner slices and their processed products.Results:1.By GC-MS analysis of dry ginger and its processed products by different processing methods,30 components were identified in essential oil from Zingiberis Rhizoma with two processing methods,including 25 components in fresh-cut processed Zingiberis Rhizoma and 11 components in traditional processed Zingiberis Rhizoma There were high content of eudesmol 5-(1,5-dimethyl-4-hexene)-2-methyl-[S-(R~*,S~*)]-1,3-cyclohexadiene camphene in fresh-cut processed samples and eudesmol,camphene,isoborneol in traditional processed samples reached to 29.10%,14.12%12.68%and 47.35%,20.01%,14.26%respectively.The quantity and quality of chemical composition in essential oil had significant difference between different processing methods.28 components are identified in essential oil from Roasted Ginger and Ginger Charcoal,including 19 components in Roasted Ginger processed by fresh-cut Zingiberis Rhizoma and 17 components in Roasted Ginger processed by traditional method,15components in Ginger Charcoal processed by fresh-cut Zingiberis Rhizoma and 18components in Ginger Charcoal processed by traditional method.There are high content of camphene in traditional method processed samples and relatively low content of?-zingiberene2.Determination of 3 kinds of ginger phenols in dry ginger slices and processed products by HPLC,the content of 6-ginger,8-ginger and 10-gingerd by traditional processed method were 0.62,0.09 and 0.17,while that in dried ginger prepared by traditional processing method were 0.54,0.08 and 0.15.The content of three ginger phenols from fresh-cut dried ginger to roasted ginger was significantly lower than that of traditional dry ginger,while the content of three kinds of ginger phenol was close to that ginger charcoal respectively.3.HPLCfingerprintofdriedgingerslicesandtheirproductswere established,6-gingerphenol,8-gingerphenol,10-gingerphenol,6-phenolginger,gingerketone 5 peaks were identified.The total frigerprint peaks of fersh-cut dried ginger and its blast-ginger and ginger charcoal were13,15and 12 respectively,while the common fingerprint peaks of the traditional processing method,ginger and roasted ginger,ginger charcoal.the similarity between the 10 batches of dried ginger and processed products was significantly different than that of 0.7.4.A method for determining the content of 3 ginger phenols in different process methods for dry ginger and its products,36 batches of dry ginger and its processed products 3ginger phenols can be measured by a multiple evalution method,and there is no significant difference between the calculated value the measured value.Conclusion:1.By GC-MS analysis and comparison of volatile components,it provides experimental basis for quality evaluation of dried ginger slices prepared by different processing methods.Then,analysis and comparing the different processing methods of dried ginger to produce the chemical constituents of the volatile oil of roasted ginger and ginger charcoal,it is found that the processing method has more obvious influence on the components of volatile oil than the process method.This study can provide the experimental basis for the quality evaluation of the ginger and ginger charcoal made by different processing methods.2.The content of three kinds of ginger phenol was found in HPLC,while the fresh slice method was superior to the traditional method,but the further processing of the fresh slices of ginger was more significant than of the traditional slices three ginger phenols.It is necessary to discuss the effect of the quality of dried ginger and its processed products form the process of producing area.3.The method of establishing HPLC fingerprint of dry ginger and its processed products by different processing methods is accurate and stable.To study the different in quality of dried ginger and its processed products by different processing method and the experimental data of the quality evalution of dried ginger and its processed products were discussed form the origin processed method.4.It is accurate and feasible to determine the content of 3 kinds of ginger phenols in different processing methods by a multiple evaluation method.