Objective  To optimize the processing parameters of ginger charcoal using a multi-index comprehensive weighted scoring method combined with Box-Behnken response surface methodology, and provide a basis for further research.

Methods  The contents of 6-gingerol, 8-gingerol, 10-gingerol and gingerone in ginger charcoal were determined by HPLC. Based on single-factor tests, the frying temperature, frying time, and slice thickness were selected as the examining factors, and the contents of the 4 components served as evaluation indicators. Using the analytic hierarchy process and entropy weight method combined with Box-Behnken response surface methodology, the effect of various factors on the processing technology of ginger charcoal was systematically investigated.

Results  The optimized processing parameters were as follows: 25.0 g of dry ginger slices, frying temperature of 220 ℃, frying time of 9 min, and slice thickness of 4  mm. Three samples were prepared in parallel by the optimal process, and the RSD of its comprehensive score was 0.56%.

Conclusion  The optimized processing technology of ginger charcoal is stable, reliable, and scientifically reasonable, which can provide a reference for further research on ginger charcoal.

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