Quality analysis of processing products of dried ginger
Wang, W.; Wang, Z.; Gao, H.; Hong, Y.
Zhongguo Zhong Yao Za Zhi 34(5): 564-566
2009
ISSN/ISBN: 1001-5302 PMID: 19526783 Document Number: 632111
To establish the quality standards of roasted ginger and charry ginger prepared from dried ginger. The basic quality information of roasted ginger and charry ginger investigated by analysis of marketed samples. Ten batches of two roasted ginger and charry ginger were prepared in medium-scale from four main growth places by the processed criterion. The quality information includes contents of ash, acid-insoluble ash, water-soluble extract and 6-gingerol. The content of 6-gingerol were determined by HPLC method. The contents of total ash, acid-insoluble ash and water-soluble extract in processed ginger from medium-scale production were 6.3% - 7.0%, 0.3% - 0.7% and 22.11% - 41.61%, and that in charry ginger were 5.0% - 6.0%, 0.4 - 0.6 % and 20.94% - 44.92%, respectively. The contents of 6-gingerol in roasted ginger from medium-scale production and market samples were 1.05 -5.34 mg x g(-1) and 1.01-4.81 mg x g(-1), and those indexes in charry ginger were 0.43-3.81 mg x g(-1) and 0.44-3.07 mg x g(-1), respectively. Total ash, acid-insoluble ash and water-soluble extract of the two ginger processed products had no obvious difference in batch-to-batch,but the contents of 6-gingerol were closely related to their growth places. The above data provide evidences for production and quality control of ginger processed products.