The contents of 6-gingerol were gradually decreased in the preparation of dried ginger from fresh and roasted ginger from dried ones while 6-shaogol were increased at same time.

 
  • 从生姜到干姜、炮姜、姜炭的炮制过程中6-姜辣素逐渐降低,6-姜酚逐渐增高;
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