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In China, ginger fermented in ceramic pot after soaked in running water was used as kankyo (‘hot’ property) until the Song dynasty. However, in modern China dried ginger (‘warm’ property) is used as kankyo, and heated ginger (‘hot’ property) is used as hokyo, while in Japan, ginger soaked in hot water or steamed is called kankyo. Although the processing method of kankyo has changed, it is unclear whether the medicinal effects of ancient kankyo are similar to those of modern kankyo or hokyo. Therefore, in this study we prepared ancient-type kankyo and compared its pungent compound levels with those of modern kankyo. In addition, we analyzed the color values of our produced ancient kankyo. As a result, the ancient-type kankyo displayed a higher 6-shogaol content. Furthermore, the kankyo displayed similar pungent compound levels to modern kankyo subjected to steaming or soaking in hot water for 1 hour. While, the 6-shogaol content of modern hokyo subjected to heating at 180°C was higher than that of the above-mentioned kankyo. Thus, we consider that 1) modern Japanese kankyo could have similar effects to ancient Chinese kankyo and 2) hokyo has a stronger ‘hot’ effect than ancient kankyo due to its higher 6-shogaol content. In addition, we found the L* (brightness) and a* (redness) values of the ginger processed longer fermentation was lower and higher, respectively. Thus, we think that the color value of kankyo could be used as an index for fermented ginger. © 2013, Medical and Pharmaceutical Society for WAKAN-YAKU. 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Chemical study of ancient-type kankyo: The ginger fermented after soaked in water
http://hdl.handle.net/2297/00053038
http://hdl.handle.net/2297/00053038278ffa66-48c8-444c-9eac-772a2d31d1ca
名前 / ファイル | ライセンス | アクション |
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PH-PR-MIKAGE-M-158.pdf (1.0 MB)
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Item type | 学術雑誌論文 / Journal Article_04(1) | |||||
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公開日 | 2019-01-10 | |||||
タイトル | ||||||
タイトル | Chemical study of ancient-type kankyo: The ginger fermented after soaked in water | |||||
言語 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | journal article | |||||
著者 |
Doui, Misato
× Doui, Misato× Mikage, Masayuki |
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著者別表示 |
堂井, 美里
× 堂井, 美里× 御影, 雅幸 |
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提供者所属 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 金沢大学医薬保健研究域薬学系 | |||||
書誌情報 |
Journal of Traditional Medicines 巻 30, 号 4, p. 158-163, 発行日 2013 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1880-1447 | |||||
NCID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA12035198 | |||||
DOI | ||||||
関連タイプ | isIdenticalTo | |||||
識別子タイプ | DOI | |||||
関連識別子 | 10.11339/jtm.30.158 | |||||
出版者 | ||||||
出版者 | 和漢医薬学会 = Medical and Pharmaceutical Society for WAKAN-YAKU | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | ショウガ根茎は古来種々の調製が施されてきた生薬である。 中国では宋代まで, 流水に浸した後に陶磁器内で醸したもの (発酵) を熱性の性質を有する乾姜としていた。 しかし, 現代中国では単に乾燥させたものを乾姜 (温性), 加熱したものを炮姜 (熱性) とし, 日本では湯通しまたは蒸したものを乾姜としている。 乾姜の調製方法は変わったが, 古代の乾姜と現代の乾姜または炮姜の薬効が同様であるかは検討されていない。 そこで本研究では古代の方法で乾姜を調製し, 辛味成分含量を現代の乾姜と比較した。 その結果, 古代の乾姜では 6-shogaol 含量が増加した。 加えて, 古代乾姜の辛味成分含量は 1 時間蒸すまたは湯通しして調製した乾姜とほぼ等しかった。 また, 180°Cで加熱することにより製した炮姜の 6-shogaol 含量は古代の乾姜よりも高かった。 すなわち, 現代の日本の乾姜は古代の乾姜と同様の薬効が期待でき, 炮姜は古代の乾姜以上に6-shogaolによる熱性が期待できる可能性がある。 更に, 発酵期間を長くしたサンプルは L*値 (明度) が低く, α*値 (赤み) が高かった。 それ故, 色彩は発酵度合いの指標になる可能性が示唆された。 |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Ginger is a crude drug which processed by various methods. In China, ginger fermented in ceramic pot after soaked in running water was used as kankyo (‘hot’ property) until the Song dynasty. However, in modern China dried ginger (‘warm’ property) is used as kankyo, and heated ginger (‘hot’ property) is used as hokyo, while in Japan, ginger soaked in hot water or steamed is called kankyo. Although the processing method of kankyo has changed, it is unclear whether the medicinal effects of ancient kankyo are similar to those of modern kankyo or hokyo. Therefore, in this study we prepared ancient-type kankyo and compared its pungent compound levels with those of modern kankyo. In addition, we analyzed the color values of our produced ancient kankyo. As a result, the ancient-type kankyo displayed a higher 6-shogaol content. Furthermore, the kankyo displayed similar pungent compound levels to modern kankyo subjected to steaming or soaking in hot water for 1 hour. While, the 6-shogaol content of modern hokyo subjected to heating at 180°C was higher than that of the above-mentioned kankyo. Thus, we consider that 1) modern Japanese kankyo could have similar effects to ancient Chinese kankyo and 2) hokyo has a stronger ‘hot’ effect than ancient kankyo due to its higher 6-shogaol content. In addition, we found the L* (brightness) and a* (redness) values of the ginger processed longer fermentation was lower and higher, respectively. Thus, we think that the color value of kankyo could be used as an index for fermented ginger. © 2013, Medical and Pharmaceutical Society for WAKAN-YAKU. All rights reserved. | |||||
権利 | ||||||
権利情報 | © Medical and Pharmaceutical Society for WAKAN-YAKU | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
関連URI | ||||||
識別子タイプ | URI | |||||
関連識別子 | https://www.jstage.jst.go.jp/browse/jtm/-char/ja | |||||
関連名称 | https://www.jstage.jst.go.jp/browse/jtm/-char/ja | |||||
関連URI | ||||||
識別子タイプ | URI | |||||
関連識別子 | https://www.wakan-iyaku.gr.jp/ | |||||
関連名称 | https://www.wakan-iyaku.gr.jp/ |