Study On Quality Analysis Of Dried Ginger And Its Different Processed Products Based On Digital Intelligent Rapid Detection Technology

Dried ginger（DG）is the dried rhizome of Zingiber offcinale Rosc.（Fam.Zingiberaceae）.it enters meridians of the spleen,stomach,kidney,heart and lung.It has the effect of warming the middle and dissipating cold,restoring yang and freeing the collateral vessel,warming the lung and resolving retained fluid.As one of the most important interior-warming medicine,it has been used as dietetic Chinese herb for thousands of years in China.According to the latest edition of Pharmacopoeia of the People’s Republic of China（Ch P）,DG is clinically used for cold pain in the epigastrium and abdomen,vomiting,diarrhea,cold limbs,and faint pulse,cough and dyspnea caused by cold fluid retention^[1].Ginger charcoal is the processed poduct of the dried rhizome,it is bitter in flavor,hot in nature,and is specialized in warming the middle and stopping bleeding,and is a classical warming agent to stop bleeding in the clinical treatment of deficient cold bleeding^[1].The clinical efficacy of ginger char is greatly influenced by the fact that it is often under-processed（light charcoal）or over-processed（heavy charcoal）during the production process.The current quality control of ginger charcoal,according to the Chinese Pharmacopoeia 2020 version,is"charred black surface,brown interior,light body,crisp texture.Taste slightly bitter,slightly spicy.To contain not less than 0.050%of 6-ginger spice（C17H26O4）and not less than 26.0%of leachate"^[1].The determination of the content of chemical components can reflect the quality of the dried ginger to some extent,but its determination is time and labor consuming,while the chemical reagents cause some pollution to the environment.In addition,the correlation between color,odor and potent components is not clear.Therefore,there is a great need to establish a simple,rapid,objective,accurate and environmentally-friendly method to detect the internal and external quality of large batches of dried ginger to effectively guarantee the quality and safety and to improve the efficiency of testing and production in enterprises.Therefore,this study was conducted to establish a standard combining machine vision,electronic nose-colorimeter and near-infrared spectroscopy for the quality control of drinking tablets with different degrees of processed products of ginger char.The main research contents and results of this paper are as follows.1.In this study,25 batches of dried ginger herbs from different origins were collected and concocted according to the 2020 edition of the Chinese Pharmacopoeia（Part IV）under the general rules of concoction by sand frying method to obtain ginger char at different degrees of concoction,and the content of five components,namely 6-gingerol,8-gingerol,10-gingerol,gingerone and 6-gingerenol,in raw dried ginger and ginger char at different degrees of concoction were determined by high performance liquid chromatography（HPLC）.2.Using machine vision technology,we collected image information of different degrees of ginger charcoal preparation and pre-processed the image information,and used the processed color feature values[R,G,B],[L*,a*,b*]and[H,S,V]as independent variables and the preparation type as dependent variables to establish a qualitative model to discriminate the preparation varieties of raw and charcoal dried ginger,and at the same time,correlated them with the content of chemical components to establish a quantitative model based on color features.3.The spectral information of different degrees of charcoal products of ginger and charcoal was determined rapidly by using benchtop NIR spectrometer and portable NIR spectrometer.A qualitative model for identifying different degrees of char of ginger char was developed by combining chemometrics.And the quantitative regression models established by benchtop NIR spectrometer and portable spectrometer were used to predict the content of five ginger char components.Three characteristic wavelength selection methods（CARS,VCPA-IRIV and VCPA-GA）were used to improve the performance of the partial least squares regression models.The results showed that the benchtop NIR model with wavelengths selected by the CARS algorithm was more accurate in predicting the content of the five gingerols,while the performance of the portable NIR model with characteristic wavelengths selected by the VCPA-IRIV algorithm had better predictive power.4.The colorimetric technique was used to objectively quantify the color characteristics of dried ginger and ginger charcoal of different degrees of preparation,and the color chromaticity information was used to distinguish dried ginger and its charcoal of different degrees of preparation,and the regression model of the intrinsic component content in dried ginger and ginger charcoal of different degrees of preparation was combined with the HPLC method to determine the content of several active components.The regression model of the intrinsic component content in dried ginger and ginger charcoal of different degrees of preparation can be used to predict the changes of gingerol content before and after frying ginger charcoal and explore its The rapid quality study of dried ginger and ginger char.5.We introduced electronic nose sensors to digitize the odor of dried ginger and ginger char at different levels of preparation,and combined with chemometrics to construct a qualitative discrimination model and a quantitative model of chemical composition of dried ginger and ginger char at different levels of preparation.To explore its rapid qualitative study on dried ginger and ginger char.