Chemical study of ancient-type <I>kankyo</I>: the ginger fermented after soaked in water

Doui-Ota Misato, Mikage Masayuki

doi:10.11339/jtm.30.158

Ginger is a crude drug which processed by various methods. In China, ginger fermented in ceramic pot after soaked in running water was used as kankyo ('hot' property) until the Song dynasty. However, in modern China dried ginger ('warm' property) is used as kankyo, and heated ginger ('hot' property) is used as hokyo, while in Japan, ginger soaked in hot water or steamed is called kankyo. Although the processing method of kankyo has changed, it is unclear whether the medicinal effects of ancient kankyo are similar to those of modern kankyo or hokyo. Therefore, in this study we prepared ancient-type kankyo and compared its pungent compound levels with those of modern kankyo. In addition, we analyzed the color values of our produced ancient kankyo.<br />As a result, the ancient-type kankyo displayed a higher 6-shogaol content. Furthermore, the kankyo displayed similar pungent compound levels to modern kankyo subjected to steaming or soaking in hot water for 1 hour. While, the 6-shogaol content of modern hokyo subjected to heating at 180°C was higher than that of the above-mentioned kankyo. Thus, we consider that 1) modern Japanese kankyo could have similar effects to ancient Chinese kankyo and 2) hokyo has a stronger 'hot' effect than ancient kankyo due to its higher 6-shogaol content.<br />In addition, we found the L* (brightness) and α* (redness) values of the ginger processed longer fermentation was lower and higher, respectively. Thus, we think that the color value of kankyo could be used as an index for fermented ginger.

Chemical study of ancient-type <I>kankyo</I>: the ginger fermented after soaked in water

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