ラードの水煮におけるショウガの抗酸化力について(第1報) : ショウガ香気成分とスライスショウガの影響

概要

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The essential oils of ginger in boiled water were identified. The antioxidative effects of these essential oils and sliced ginger on the paroxidation of lard in boiled water were examined. The results were as follows: (1)Linalyl propionate, 2-undecanone, citronellyl acetate,α-copaene,α-cubebene, nerolidol, farnesol and α-cedrol were newly identified as essential oils from ginger in boiled water, in addition to 15 compounds reported previously. (2) When ginger was boiled with lard, citral, geraniol and geranyl acetate were remarkably decreased. Fresh ginger contained more geranyl acetate than stored ginger. (3) The antioxidative effect of essential oils in fresh ginger was higher than that of stored ginger. (4) The antioxidative effect of authentic eugenol, geraniol, citral, geranyl acetate was examined. Geranyl acetate exhibited the highest antioxidative effect, whereas eugenol, geraniol and citral exhibited almost equivalent effect.(5)The higher antioxidative effect on the peroxidation of lard in boiled water was observed in fresh ginger than in stored ginger.
1992-01-15