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

近年来，民族菜肴在日本人中非常流行，种类繁多，在菜肴中加入了相当多的香料，此外，天然抗氧化剂或从食物中提取的其他功能化合物的作用也引起了人们的极大关注。本文研究了大蒜和大蒜中主要抗氧化剂在烹调过程中的稳定性，并对辣椒中一种脂肪积累抑制物质的纯化进行了研究。大蒜在含有不同量大豆油的水中均质，然后煮熟。大蒜中的主要抗氧化成分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-抗坏血酸棕榈酸酯存在下，二烯丙基二硫化物的反应效率提高。高良姜中最重要的抗氧化剂1‘-乙酰氧基肉桂醇醋酸酯(ACA)在水煮沸后立即分解为1’-羟基香草酚醋酸酯和对乙酰氧基肉桂醇。次生产物的活性弱于ACA，但混合物(1：1)表现出协同作用。在烹饪介质中加入猪油也可以增加残留量。另一方面，(E，E)-2，4-十二烯酸是一种脂类积累抑制剂，当浓度为12.5µg/ml时，它能抑制乳杆菌的脂类积累。

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.