Isolation of Some Glucosides as Aroma Precursors from Ginger

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概要

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• A glycosidically bound fraction was prepared by adsorbing a 80% methanol extract from fresh rhizomes of ginger onto a column of Amberlite XAD-2 resin and successively eluting with ethyl acetate or methanol. Enzymatic hydrolysis of this fraction with an acetone powder prepared from fresh ginger and commercial glycosidase liberated such alcohols as geraniol, 2-heptanol, α-terpineol, nerol, linalool, and citronellol, suggesting that fresh ginger included glycosides and glycosidase. The ethyl acetate eluate was chromatographed by an ODS flash column and then HPLC to isolate the β-glucopyranosides of 5-hydroxyborneol, 1,8-epoxy-p-menthan-3-ol, (2E, 6E)- and (2E, 6Z)-3,7-dimethyl-8-hydroxyoctadien-1-ol, 2-heptanol, geraniol, nerol, (R)-linalool, and citronellol. All the glucosides, except for 5-hydroxybornyl-O-β-D-glucopyranoside, were identified for the first time in the rhizome of ginger, and many of their aglycons were major constituents of the essential oil. The results indicate that these glucosides are aroma precursors of fresh ginger.

• 社団法人日本農芸化学会の論文
• 1999-02-23

著者

• KOSHINO Hiroyuki

  The Institute of Physical and Chemical Research (RIKEN)

• Kubota Kikue

  Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University

• Kobayashi Akio

  Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University

• Koshino Hiroyuki

  The Insutitute Of Physical And Chemical Research (riken)

• Mizuno Yuri

  Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University

• SEKIWA Yoko

  Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University

• YAMAMOTO Yuko

  Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University

• Sekiwa Y

  Ochanomizu Univ. Tokyo Jpn

• Koshino Hiroyuki

  The Institute Of Physical & Chemical Research (riken)

• Yamamoto Yuko

  Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University

• Kobayashi Akio

  Laboratory Of Bioresources Chemistry Department Of Agricultural Science Okayama University

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