Abstract Context: Carbonized ginger, a type of charry herb, has been used as a hemostatic medicine since ancient times. However, there are some serious problems such as inhomogeneous heating and emitting smoke during processing with traditional stir-frying method. Objective: To investigate the feasibility to obtain carbonized ginger by stir-frying with sand instead of stir-frying method. Materials and methods: Dried-ginger (100 g) was processed by stir-frying for 30 min at 270 ± 10 °C, or by stir-frying with sand (1:10, w/w) for 8 min at 240 ± 5 °C. The HPLC fingerprint was established for two samples. The adsorption capacity and major components including tannins, gingerols, shogaols and gingerone were quantitated by UV and HPLC, respectively. The hemostatic effect by prothrombin time (PT) and activated partial thromboplastin time (APTT) was evaluated in vitro. Results: The similarity of the two samples for HPLC fingerprints was >0.93. The sand-fried samples showed significantly higher adsorption capacity compared with the stir-fried samples (4.915 vs. 4.593 mg/g; p < 0.05) and higher contents of major components (4.698 vs. 3.930 mg/g, 1.352 vs. 1.144 mg/g, 2.419 vs. 2.095 mg/g, 0.666 vs. 0.568 mg/g and 1.083 vs. 0.911 mg/g for tannins, gingerone, 6-shogaol, 8-shogaol and 10-shogaol, respectively; p < 0.05); while no significant differences were seen for 6-gingerol, 8-gingerol and 10-gingerol (p > 0.05). The PT and APTT values were similar between the stir-fried and sand-fried test groups and significantly lower compared to controls (p < 0.05). Conclusions: The carbonizing process by stir-frying with sand is superior to the stir-frying method for carbonized ginger.

中文翻译：

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砂炒炭化干姜替代加工工艺


摘要背景：炭姜是一种炭科植物，自古以来就被用作止血药物。但传统的炒菜方法在加工过程中存在受热不均匀、冒烟等严重问题。目的：探讨用沙炒代替炒法制取炭化生姜的可行性。材料与方法：干姜（100 g）在 270 ± 10 °C 下炒 30 分钟，或与沙（1:10，w/w）在 240 ± 5 下炒 8 分钟°C。建立了两个样品的 HPLC 指纹图谱。分别通过UV和HPLC定量吸附容量和主要成分，包括单宁、姜辣素、姜烯酚和姜酮。体外通过凝血酶原时间（PT）和活化部分凝血活酶时间（APTT）评价止血效果。结果：两个样品的HPLC指纹图谱相似度>0.93。与炒样品相比，砂炒样品的吸附容量显着更高（4.915 vs. 4.593 mg/g；p < 0.05），并且主要成分含量更高（4.698 vs. 3.930 mg/g、1.352 vs. 1.144 mg）单宁、姜酮、6-姜烯酚、8-姜烯酚和 10-姜烯酚分别为 2.419 与 2.095 mg/g、0.666 与 0.568 mg/g 和 1.083 与 0.911 mg/g，p < 0.05）；而 6-姜酚、8-姜酚和 10-姜酚则没有显着差异 (p > 0.05)。炒和炒测试组的 PT 和 APTT 值相似，并且显着低于对照组（p < 0.05）。结论：沙炒炭化工艺优于爆炒法炭化生姜。