犍为干姜适宜加工方法的研究

Effects of Different Processing Methods on Quality of Dried Ginger from Qianwei

目的筛选犍为县干姜GAP基地干姜最适宜的加工方法。方法采用HPLC法和挥发油测定法,以干姜辛辣成分6-姜酚、挥发油含量、药材性状为指标对犍为县不同加工方法的干姜进行质量对比研究。结果不同加工方法对干姜质量有显著影响。结论犍为县产干姜最适宜的加工方法为:用不去皮完整块姜在55℃低温烘干。

Objective To provide a guideline on processing methods of dried Ginger from Qianwei. Methods The samples were dried in different processing methods and at 4 temperatures. The contents of 6 - gingerol and volatile oil of each sample were measured by HPLC and the method described in CP respectively. The pharmacognostical identifications of processed samples were also compared. Results Processing methods and drying temperature significantly affected the quality of dry Ginger. Conclusion The best processing method for fresh ginger from Qianwei should be that to dry fresh one at 55℃ unpeeled.