干姜经不同炮制法对6-姜酚含量的影响

The Preliminary Study of Different Processing Methods on Ginger

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.