Effect of Oven Drying, Microwave Drying, and Silica Gel Drying Methods on the Volatile Components of Ginger (Zingiber officinaleRoscoe) by HS-SPME-GC-MS

Abstract

Fresh or dried ginger is a common traditional Chinese medicine as well as an important spice in China. The volatile components of ginger play important roles in its flavor and bioactivities. In this work, headspace solid-phase microextraction followed by gas chromatography-mass spectrometry (GC-MS) was used to study the effects of oven drying, microwave drying, and silica gel drying methods on the degree of dehydration and volatile components of ginger. Sixty compounds were identified by GC-MS. The major volatile compounds were zingiberene (26.4-37.1%), b-phellandrene (7.4-12.9%), b-sesquiphellandrene (10.2-12.8%), and geranial (6.6-8.1%). The volatiles of silica gel-dried ginger were similar to those of fresh ginger. Microwave-dried ginger had a higher content of zingiberene and satisfactory dehydration efficiency. The result showed that microwave and silica gel can be used in drying of ginger to maintain the taste and appearance of fresh ginger.

The Aroma Composition of Baby Ginger Paocai

“…So we could infer that olefine was one of the main volatile components in fresh baby ginger. This result is similar to the results of previous studies on ginger samples [3,12]. Furthermore, ester might be one of the main volatile components in baby ginger paocai, while some scholars such as Xu et al [17], Liu et al [18], and Wu et al [19] also considered ester as one of the main characteristics of pickles.…”

“…The relatively high contents of -bisabolene (49), -sesquiphellandrene (50), -phellandrene (60), and zingiberene (76) account for the odor of the fresh baby ginger, which was consistent with the result of Huang et al [12] and An et al [3]. Geranial, zingiberene (76), or -farnesene (77) was considered by Bartley and Jacobs [11] to be one of the main flavor fractions of Australian-grow ginger.…”

“…Chavalittumrong and Jirawattanapong [10] analyzed variation of active components of Curcuma domestica rhizome at different growth stages. Bartley and Jacobs [11], Huang et al [12], and An et al [3] analyzed the effects of drying methods on volatile compounds in ginger, respectively. As yet, there are very few studies on the quality of baby ginger paocai.…”

Water Content Determinations for Peat and Other Organic Soils Using the Oven-Drying Method

“…The oven-drying temperature and period adopted for the removal of water are of great importance, influencing the measurement result since different physical states are produced. The same is also true for other biological materials, as reported, for example, in studies on foods [4][5][6] , pharmaceuticals, [7] fibers, [4] fuels [4,8] and animal manure, [9] although pertinent drying temperature ranges may be different.…”

“…For instance, Huang et al (2012) have reported on the use of headspace solid-phase microextraction followed by gas chromatography-mass spectrometry to investigate the effects of oven drying on the degree of dehydration and volatile components of ginger, another thermally sensitive biological material.…”