Change of the components and the activity of antioxidants in spices during cooking.

烹饪过程中香料中抗氧化剂成分和活性的变化。

• 批准号: 09680010
• 负责人: KUBOTA Kikue
• 金额: $ 2.3万
• 依托单位: Ochanomizu University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 1997
• 资助国家: 日本
• 起止时间: 1997 至 1998
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-09680010/
• 关键词: Alpinia galanga; ginger; l'-acetoxychavicol acetate; l'-hydroxychavicol acetate; p-acetoxy cinnamyl alcohol; antioxidant; gingerdiol glucoside; DPPH radical scavending; 加熱分解; 1'-アセトキシチャビコールアセテート; ナンキョウ; 抗酸化活性成分; ジンゲロール; ジンゲロン; ショウガオール

The stability and the formation of antioxidants in ginger and greater galangal (Alpinia galanga) during cooking were investigated.The antioxidant activity of the methanol extract of ginger did not reduced by cooking for four hours, and the contents of (6)-, (8)- and (10)-gingerol, main antioxidant compounds of ginger, also did not change. As new antioxidant compounds, two glucosides of (6)-gingerdiol were isolated and the structures were decided. In addition, the endogenous glycosidase activity was observed in the crude enzymatic system with acetone powder from fresh ginger. (6)-Gingerdiol and one of the glucosides showed strong antioxidant activity corresponding to that of (6)-gingerol in the model system with linoleic acid or DPPH radical scavenging activity.It is known that the main antioxidant compound is 1'-acetoxychavicol acetate (ACA) and it is degraded to 1'-hydroxychavicol acetate (HCA) and p-acetoxycinnamyl alcohol (p-AC) in greater galangal. The content of these compound by part of galangal, peel, the center, germ and shoot, was determined. ACA was contained mainly in the center. It was found that the media gave great effect on the stability of ACA during cooking. When a little of lard was added to water, ACA was dissolved in lard and kept there without degradation during cooking.

研究了生姜和高良姜（Alpinia galanga）在蒸煮过程中的稳定性及其抗氧化物质的形成，结果表明，生姜甲醇提取物经蒸煮4 h后，其抗氧化活性没有降低，其主要抗氧化物质（6）-、（8）-和（10）-姜辣素的含量也没有变化。作为新的抗氧化剂化合物，分离得到两个6-姜二醇糖苷，并确定了其结构。此外，在以生姜丙酮粉为底物的粗酶体系中，还观察到了内源糖苷酶的活性。（6）-姜二醇和其中一种葡萄糖苷在具有清除亚油酸或DPPH自由基活性的模型体系中表现出与（6）-姜酚相当的抗氧化活性，已知主要的抗氧化化合物是1 '-乙酰氧基胡椒酚乙酸酯（ACA），在高良姜中被降解为1'-羟基胡椒酚乙酸酯（HCA）和对乙酰氧基肉桂醇（p-AC）。测定了高良姜各部位、果皮、果心、胚芽和嫩枝中上述化合物的含量。ACA主要集中在中心。结果表明，介质对ACA在蒸煮过程中的稳定性有很大影响。当少量猪油加入水中时，ACA溶解在猪油中，并在烹饪过程中保持不降解。

项目成果

K.Kubota, K.Nakamura, A.Kobayashi: "Acetoxy-1, 8-cineoles as Aroma Constituents of Alpinia galanga W." J.Agric.Food Chem.46. 5244-5247 (1998)

K.Kubota、K.Nakamura、A.Kobayashi：“Acetoxy-1, 8-cineoles 作为 Alpinia galanga W 的香气成分。”