| In this paper, basic component of Tongling Ginger, and extraction of ginger essential oilas well as gingerol were studied,the process conditions of gingerol’s analysis andpurification was studied and the application for the cake was aslo studied.We found that moisture content of fresh ginger was85.50%,and the moisture content ofdried ginger was only3.70%when measured by Infrared Moisture Analyzer;and whendetermined by Anthrone Spectrophotometry,sugar content was72.85g/100g; throughKjeldahl Apparatus, we obtained that the dried ginger’s protein content was11.38g/100g;the crude fat content of dried ginger was found to be4.6g/100g by Soxhlet Extractionmethod,and the content of crude fiber in dried ginger was5.6g/100g, besides, the contentof Vc was18mg/100g in this test.In extraction part, the essential oil in ginger was extracted by Steam Distillation andSDE method respectively, the extraction rate was2.28%and3.00%. The QualitativeAnalysis was done by GC-MS method to the essential oil extracted in ginger, it showedthat there were54and87types of main compounds respectively. And the componentswere almost the same, Terpene compound was the main component. In comparison, theextraction rate of SDE method was higher than Steam Distillation’s rate, and time neededis relatively shorter,besides,type of ginger essential oil components was aslo more. So wecould say that SDE method was better than Steam Distillation method. The maincomponents of ginger’s essential oil through SDE method wereZingiberene(21.91%),GeranylAcetate(12.45%),farnesene(11.76%)and Phellandrene ofβ-half times(11.73%), Of which, the Geranyl Acetate is a kind of flavoring agent, but ithas not yet reported before that there was any geranyl acetate in other kinds of ginger,thismay be the characteristic component of Tongling ginger. the extraction, the extraction rateof gingerol was10.05mg/g from the ginger powder by Ultrasonic method.Study on the Separation and Purification of the gingerol was done after resinscreening,in which,the macroporous resin (HZ-806) was used to be the column packing.According to static test,the saturated adsorption capacity of HZ-806was9.9041mg/g,themaximum desorption rate could be up to97.33%; and concentration of sample was0.7883mg/m.Based on the optimizing the purification process of gingerol by response surface method, itwas presented that the optimum technique condition was achieved with the samplevolume of100ml, sample flow rate of0.9853mL/min, the adsorption pH of2, and n-hexane of eluant being73.37%of intermixture(n-hexane ethanol), elution flow rate of0.6613mL/min, use level of100ml, all PH’s analysis of6. The purity rate of gingerol canbe up to55.27%under such condition.The result showed that the technique optimization of Tongling white Ginger Cake wasas follows: under the condition that egg being of100%,sugar should be50%,flour80%,baking powder1.5%,cake oil2.0%,ginger powder3.0%. Tongling white Ginger Cakeis rounded in shape,fluffy and full;golden yellow in color,meanwhile,the inner color andlustre keeps the same;there are also no big air bubbles in it;it’s soft and never adhere toteeth;this kind cake has moderate sweetness,pure flavor fragrance and full aroma. |
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