Effect of condiments on changes in gingerols consisted in cooked ginger.

DOI
  • Yamazaki Hanae
    Ryukoku University Faculty of Agriculture Department of Food Science and Human Nutrition
  • Nishimura Taiki
    Ryukoku University Faculty of Agriculture Department of Food Science and Human Nutrition
  • Koyama Shohei
    Kansou Co.,Ltd.

Bibliographic Information

Other Title
  • 佃煮調理におけるショウガ含有成分の変化と調味料の影響

Abstract

<p>[Aims]</p><p>It has been reported that ginger contains gingerols which is known as pungent principles. [6]-gingerol consists mainly in fresh ginger and by cooking, it is dehydrated into [6]-shogaol. In present study, we inverstigated that the effects of Japanese condiments on changes from [6]-gingerol to its major degradation product [6]-shogaol in ginger.</p><p>[Materials and Methods]</p><p>Quantitative measurements of [6]-gingerol and [6]-shogaol were performed by high performance liquid chromatography (HPLC). Ginger were cooked for several time course with each condiments, salt, sugar, soy sauce and Japanese soup stock (Dashi).</p><p>[Results]</p><p>It was found that [6]-shogaol significantly increased in ginger by the Japanese style cooking method called "Tsukuda-ni" which is tradtionally used for preservation. In Tsukuda-ni cooking, ginger was simmered for 5 hrs with Dashi, sugar, salt and soy sauce. The degradation of [6]-gingerol was increased after 2hrs' simmering. Furthermore, soy sauce largely contributed to the increase of transformation into [6]-shogaol.</p>

Journal

Keywords

Details 詳細情報について

  • CRID
    1390001288157532544
  • NII Article ID
    130007695532
  • DOI
    10.11402/ajscs.31.0_103
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

Report a problem

Back to top