Zhu Xiang, Wu Di, Zhao Lin, Wen Chenggang, Yong Cao, Kan Qixin
Sichuan Yaomazi Food Co., Ltd, Hong Ya, Sichuan 620360, China.
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, China.
Food Chem X. 2024 Nov 29;25:102017. doi: 10.1016/j.fochx.2024.102017. eCollection 2025 Jan.
Dried (DZM) is one of the popular categories in spices and condiments market. The flavor and quality of DZM products determine its value and application scope. This study evaluated the flavor and quality of DZMs from various origins, considering physical, chemical, and safety attributes. Notable variations were observed, with DZMs from Maoxian and Jinyang excelling in aroma, pungency, and appearance. Chromatic analysis distinguished green and red DZMs from Meishan and Hancheng. HPLC results revealed high pungency compound levels in Maoxian and Wudu samples, while GC-MS identified 173 volatile compounds, dominated by linalool and d-limonene. Microbial contamination was minimal in DZMs from Hanyuan and Jiangjin, and the lowest heavy metal levels were in samples from Hanyuan, Hancheng, and Jingyang, indicating superior environmental conditions. The research offered insights into origin and processing influences on DZM, aiding in selection and food safety assurance.
干姜（DZM）是香料和调味品市场中受欢迎的类别之一。干姜产品的风味和品质决定了其价值和应用范围。本研究从物理、化学和安全属性方面评估了不同产地干姜的风味和品质。观察到显著差异，茂县和金阳的干姜在香气、辛辣度和外观方面表现出色。色度分析区分了眉山和韩城的绿色和红色干姜。高效液相色谱结果显示茂县和武都样品中辛辣化合物含量较高，而气相色谱-质谱联用仪鉴定出173种挥发性化合物，以芳樟醇和d-柠檬烯为主。汉源和江津的干姜微生物污染最少，汉源、韩城和泾阳样品中的重金属含量最低，表明环境条件优越。该研究为产地和加工对干姜的影响提供了见解，有助于选择和食品安全保障。
