Effect of the Spices used in Ethnic Dishes on the Human Health

近年来，日本人喜欢吃民族风味的菜肴，而且食用时会使用种类繁多、数量相当多的香料。此外，人们也非常关注食品中天然抗氧化剂或其他功能性化合物的作用。本文研究了大蒜和大高良姜中主要抗氧化剂在烹调过程中的稳定性，并从辣椒中分离纯化了一种油脂积累抑制剂。大蒜在含有不同量大豆油的水中均质并煮熟。大蒜中主要抗氧化物质大蒜素和二烯丙基二硫醚的残留量和抗氧化活性随大豆油浓度的增加而增加。在α-生育酚和L-抗坏血酸棕榈酸酯的存在下，二烯丙基二硫化物的效率得到增强。高良姜中最重要的抗氧化剂1 '-乙酰氧基胡椒酚乙酸酯（ACA）在水煮沸后立即分解为1'-羟基胡椒酚乙酸酯和对乙酰氧基肉桂醇。二次产物的活性均弱于ACA，但1：1混合物具有协同作用。在蒸煮介质中添加猪油也会增加其残留量.另一方面，（E，E）-2，4-癸二烯酸被鉴定为脂质积累抑制剂，并且其在12.5 μ g/ml的浓度下抑制Licomyces sp.的脂质积累。

Recently ethnic dishes have become very popular among Japanese and various kinds and fairly large amount of spices are eaten with the dishes, In addition, much attention has been forcused on the role of natural antioxidantative or other functional compounds derived from food. In this study, the stabilty during cooking of main antioxidants in garlic and greater galanga (A.galanga) and the purification of a lipid accumulation inhibitor from pepper were investigated. Garlic was homogenized in water including different amount of soybean oil and cooked. Residual amount and the antioxidant activity of allicin and diallyldisulfide, main antioxidative compounds of garlic, were increased with the increasing concentration of soybean oil. The efficiency of diallyl disulfide was enhanced in the presence of alpha-tocopherol and L-ascorbyl palmitate. 1'-acetoxychavicol acetate (ACA) which is most important antioxidant of galanga was decomposed immediately after water was boiled into 1'-hydroxychavicol acetate and p-acetoxycinnamyl alchohol. The activities of secondary products are weaker than ACA,but the mixture (1 : 1) exhibited the synergistic effect. The residual amount was also increased by adding lard in thethe cooking media. On the other hand, (E,E) -2,4-decadienoic acid was identified as a lipid accumulation inhibitor and it inhibited lipid accumulation of Licomyces sp at the concentration of 12.5 mug/ml.