铜陵白姜营养成分分析应用及研究.pdf

85.50% 3.70% 72.85g/100g 11.38g/100g 4.60g/100g 5.60 g/100gV 18 /100g c SDE 2.28% 3.00% GC-MS 54 87 SDE SDE SDE (21.91%)12.45%(11.76%) β-(11.73%) 10.05mg/g HZ-806 HZ-806 9.9041mg/g 97.33% 0.7883mg/m 100mL0.9853mL/minpH 2 73.37%0.6613mL/min 100mLpH 655.27% 100%50%80%1.5%2.0% 3.0% I Abstract In this paper, basic component of Tongling Ginger, and extraction of ginger essential oil as well as gingerol were studied ,the process conditions of gingerol’s analysis and purification was studied and the application for the cake was aslo studied . We found that moisture content of fresh ginger was 85.50 %,and the moisture content of dried ginger was only 3.70% when measured by Infrared Moisture Analyzer;and when determined by Anthrone Spectrophotometry,sugar content was 72.85 g/100g; through Kjeldahl Apparatus, we obtained that the dried ginger’s protein content was 11.38 g/100g; the crude fat content of dried ginger was found to be 4.6 g/100g by Soxhlet Extraction method,and the content of crude fiber in dried ginger was 5.6 g/100g, besides, the content of Vc was 18mg / 100g in this test. In extraction part , the essential oil in ginger was extracted by Steam Distillation and SDE method respectively, the extract