Differences in volatile compounds between tincture and Ayurvedic herbal liquor "Asava" made from ginger or jujube

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Abstract

In Ayurvedic Medicine, some crude drugs and sugar are mixed and fermented, and developed into a herbal liquor called "Asava". During the alcoholic fermentation, the constituents of the crude drug would change chemically. There would thus be a chemical difference between Asava and tincture prepared by soaking the crude drug in alcohol. To investigate the differences between Asava and tincture, we attempted to prepare Asava in our laboratory with ginger rhizomes or jujube fruits and compared the volatile compounds of Asava with those of tincture by GC - MS. The alcohol contents of Ginger Asava and Jujube Asava prepared in the laboratory were 11 % and 9.0 %, respectively, and were almost the same as Asavas obtained in Sri Lanka. A characteristic difference between the Asava and the tincture was the relative content of phenylethanol (Asava: > 30 %, tincture: < 2 %), which is known to be a metabolite of phenylalanine during alcoholic fermentation. In the Ginger Asava, only trace aldehydes such as geranial and neral were found, whereas they were abundant in ginger tincture. Geranial and neral seemed to be reduced to geraniol and nerol. In Jujube Asava, we detected benzyl alcohol that was not detected in jujube tincture. Benzyl alcohol is an aglycon of zizybeoside I or II that was a component of jujube. Therefore, it seemed that glycosides are hydrolyzed by alcoholic fermentation. Hydrolysis of glycosides might help absorption of effective aglycones for the aged.

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