Venancio Aldino N, Brandão Maria A, Júlio Armanda A, Berilli Ana P C G, Berilli Sávio da S, Parreira Luciana A, Santos Mario F Conceição, Menini Luciano
Instituto Federal do Espírito Santo/Campus de Alegre/Programa de Pós-graduação em Agroecologia, Alegre, ES, Brasil.
Departamento de Química e Física, Universidade Federal do Espírito Santo, Alegre, ES, Brasil.
Nat Prod Res. 2024 Sep 28:1-7. doi: 10.1080/14786419.2024.2409385.
Ginger (), a globally distributed plant, is widely used in the industry for its flavourings, seasonings, and beverages. However, maintaining its quality and volatile components during processing has posed a challenge. This study, therefore, aimed to assess the impact of drying time (24, 48, and 72h) in a circulation oven at 40 °C on the chemical composition and yield of fresh and dried ginger. The essential oils were extracted using the hydrodistillation method, and their chemical analysis was conducted using gas chromatography. The drying time in the oven directly influenced the essential oil yield, with a longer time resulting in a higher yield. We identified 27 compounds in the essential oils, varying their predominance depending on the drying time. The PCA analysis revealed that the drying time can lead to the formation of different chemotypes for ginger, indicating that altering the drying time can yield significantly different chemical profiles.
姜（）是一种全球分布的植物，因其调味、调味剂和饮料用途而在工业中广泛使用。然而，在加工过程中保持其质量和挥发性成分是一项挑战。因此，本研究旨在评估在40°C循环烘箱中干燥时间（24、48和72小时）对新鲜和干姜的化学成分及产量的影响。采用水蒸馏法提取精油，并使用气相色谱法对其进行化学分析。烘箱中的干燥时间直接影响精油产量，时间越长产量越高。我们在精油中鉴定出27种化合物，其优势因干燥时间而异。主成分分析表明，干燥时间可导致姜形成不同的化学类型，这表明改变干燥时间可产生显著不同的化学特征。
