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

近年来，民族菜在日本人中非常受欢迎，菜肴种类繁多，食用香料相当多，此外，人们非常关注从食物中提取的天然抗氧化剂或其他功能化合物的作用。本文研究了大蒜和高良姜中主要抗氧化剂在蒸煮过程中的稳定性，以及辣椒中脂质积累抑制剂的纯化。大蒜在加入不同量大豆油的水中均质，煮熟。大蒜的主要抗氧化化合物大蒜素和二烯丙基二硫化物的残留量和抗氧化活性随着大豆油浓度的增加而增加。在α -生育酚和l -抗坏血酸棕榈酸存在下，二烯丙基二硫醚的效率得到了提高。1′-羟基chavicol acetate （ACA）是高良姜最重要的抗氧化剂，经水煮沸后立即分解为1′-羟基chavicol acetate和对乙酰氧基肉桂醇。次级产物的活性弱于ACA，但以1:1配比的混合物表现出协同效应。在蒸煮介质中加入猪油也可提高其残留量。另一方面，（E，E） -2,4-十二烯酸被鉴定为脂质积累抑制剂，在12.5 mug/ml浓度下对Licomyces sp的脂质积累有抑制作用。

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.