乾姜中Zingeroneの定量および市場品乾姜の産地特性について

概要

論文の詳細を見る
To evaluate processed ginger, analytical methods were developed for the simultaneous determination of [6]-gingerol, [6]-shogaol and zingerone with HPLC and GC. HPLC was suitable for the quantitative analysis; the contents of [6]-gingerol and [6]-shogaol were 0.09-0.32 and 0.13-0.30% in the processed ginger. In the processed ginger and the extract of Daikenchu-to, there was a small amount of zingerone (0.001-0.004%), which is said to be one of the main components in processed ginger. GC was suitable for the qualitative fingerprint analysis of terpenoids and purgents in the ginger, although [6]-gingerol was decomposed to zingerone in the injection port of GC and the quantitative result was not reflected. Further, diterpenoids were found in the processed ginger which was made in Japan. The productive area can be specified as a result.
2012-02-20