Effects of Different Processing Methods on Quality of Dried Ginger from Qianwei
Abstract:ObjectiveTo provide a guideline on processing methods of dried Ginger from Qianwei.MethodsThe 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. ResultsProcessing methods and drying temperature significantly affected the quality of dry Ginger.ConclusionThe best processing method for fresh ginger from Qianwei should be that to dry fresh one at 55℃ unpeeled.