[Quality analysis of processing products of dried ginger]

Zhongguo Zhong Yao Za Zhi. 2009 Mar; 34(5): 564-6Wang W, Wang Z, Gao H, Hong YOBJECTIVE: To establish the quality standards of roasted ginger and charry ginger prepared from dried ginger. METHOD: 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. RESULT: 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. CONCLUSION: The above data provide evidences for production and quality control of ginger processed products.