The Effect of the Process on the Volatile Components in the Fresh Ginger and its Processed Products

Objective:To compare the content of volatile oil and its chemical composition in Zingiberis Rhizoma recens,Zingiberis Rhizoma,Zingiberis Rhizoma praeparatum and Zingiberis Rhizoma carbonisata and evaluate the effect of the process on the volatile components in the ginger and its processed products.Method:The volatile oil was extracted with steam distillation.GC and GC-MS analysis were carried out to compare the chemical composition of the volatile oil in different samples.Result: The content of oils in different samples was as follows: Zingiberis Rhizoma recensZingiberis RhizomaZingiberis Rhizoma praeparatumZingiberis Rhizoma carbonisata.The chemical components in four kinds of ginger products were same,and the difference is the ratios of the various components.Especially,the components with low boiling point in the volatile oil of fresh ginger are more than those in other three products.The main components,such as camphene,β-phellandrene,benzene,1-(1,5-dimethyl-4-hexenyl)-,α-trans-β-bergamotene and cyclohexene,3-(1,5-dimethyl-4-hexenyl)-6-methylene-,are present in all the samples of ginger products.Conclusion:Comparing with fresh ginger,the content of volatile oil was decreased due to the process procedure,especially,the content of the components with the low boiling point,however,the consistency of the chemical components is helpful for the establishment of the uniform quality standards of the different ginger products.