The Preliminary Study of Different Processing Methods on Ginger

WANG Hang-yu; LI Guo-yu; ZHANG Ke; ZHAO Wen-bin; WANG Jin-hui

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The Preliminary Study of Different Processing Methods on Ginger

更新时间：2024-01-04

- The Preliminary Study of Different Processing Methods on Ginger
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 19, Issue 1, Pages: 77-80(2013)
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- Published：2013
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WANG Hang-yu, LI Guo-yu, ZHANG Ke, et al. The Preliminary Study of Different Processing Methods on Ginger[J]. Chinese journal of experimental traditional medical formulae, 2013, 19(1): 77-80.
DOI：

WANG Hang-yu, LI Guo-yu, ZHANG Ke, et al. The Preliminary Study of Different Processing Methods on Ginger[J]. Chinese journal of experimental traditional medical formulae, 2013, 19(1): 77-80. DOI：

摘要

目的: 研究干姜经不同的炮制方法对其主要化学成分6-姜酚含量的影响。方法: 采用HPLC测定炒黄、炒炭(清炒、闷煅)、麸炒、砂炒等不同炮制工艺后干姜中6-姜酚含量的变化。结果: 传统炮制中6-姜酚的含量从大到小依次为:炒黄>麸炒>干姜>砂炒>炒炭>闷煅。结论: 炮制火候和条件是影响干姜中6-姜酚含量的主要因素

炒黄的温度条件相对最低

其6-姜酚含量最高为8.57 mg·g-1

麸炒温度条件比炒黄稍高一些

其6-姜酚含量为8.14 mg·g-1

说明一定受热程度有利于提高干姜中6-姜酚含量。

Abstract

Objective:To study the influence of different processed methods on the content of 6-gingerol in ginger. Method: HPLC was used to determine 6-gingerol in ginger processed by fried yellow

fried carbon (clean fry

stewed calcined)

wheat bran fry

and sand fry respectively. Result: The content of 6-gingerol from high to low was fried yellow

wheat bran fry

crude ginger

sand fry

fried carbon (clean fry)

stewed calcined. Conclusion: The amount and timing of heat in processing procedure were the main factors affecting the content of 6-gingerol in ginger.The temperature of fried yellow was lower than wheat bran fry

however the content of 6-gingerol in fried yellow ginger was higher than that in wheat bran fry Ginger with 8.57 mg·g-1 and 8.14 mg·g-1 respectively. A certain degree of heat can improve the content of 6-gingerol in ginger.

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Related Institution

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