遠赤外線を用いた生薬の加工調製(第2報)ショウキョウ(Zingiberis Rhizoma)の乾燥過程における成分変動
About:
This article is published in Yakugaku Zasshi-journal of The Pharmaceutical Society of Japan.The article was published on 1993-10-25 and is currently open access. It has received 6 citations till now. The article focuses on the topics: Zingiber officinale.read more
Citations
More filters
Journal ArticleDOI
Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure.
TL;DR: Quality attributes of the dried samples were compared and results showed that AD and IR were good drying methods to preserve volatiles, which would be very promising for thermo sensitive material.
Journal ArticleDOI
Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale).
John P. Bartley,Amanda L Jacobs +1 more
TL;DR: The volatile compounds responsible for the flavour of Australian-grown ginger have been extracted using supercritical carbon dioxide as discussed by the authors, and the major effects of the drying process are a reduction in gingerol content, an increase in terpene hydrocarbons and the conversion of some monoterpene alcohols to their corresponding acetates.
Journal ArticleDOI
Absolute stereostructure of carabrane-type sesquiterpene and vasorelaxant-active sesquiterpenes from Zedoariae Rhizoma
TL;DR: In this article, aqueous acetone extract of Zedoariae rhizoma was found to show inhibitory effects on contractions induced by high concentrations of potassium cation (K+) in isolated rat aortic strips.
Journal ArticleDOI
Pharmacokinetics of [6]-shogaol, a pungent ingredient of Zingiber officinale Roscoe (Part I).
Akitoshi Asami,Tsutomu Shimada,Yasuharu Mizuhara,Takayuki Asano,Shuichi Takeda,Takashi Aburada,Ken-ichi Miyamoto,Masaki Aburada +7 more
TL;DR: It would suggest that [6]-shogaol is mostly metabolized in the body and excreted as metabolites.
Journal ArticleDOI
Effects of Processing on the Flavor Compounds of Indian Fresh Ginger (Zingiber Officinale Rose.)
A. Nirmala Menon,K. P. Padmakumari,B. Sankari Kutty,M. A. Sumathikutty,M. M. Sreekumar,C. Arumugham +5 more
TL;DR: The original aroma compounds responsible for the fresh ginger flavor were isolated by Amberlite XAD-2 chromatography as discussed by the authors, which was found that geranial (24.2%) and zingerone (14.2%), the major compounds in the original aroma of fresh ginger and their contents decreased during processing.