@article{oai:kanazawa-u.repo.nii.ac.jp:00015276,
 author = {Okutsu, Kayu and Yoshimitsu, Michiyo and Kakiuchi, Nobuko and Mikage, Masayuki},
 issue = {6},
 journal = {Journal of traditional medicines = 和漢医薬学雑誌},
 month = {Jan},
 note = {Ayurvedaで古くから薬用に供される「Asava」は,生薬を発酵させて製する薬酒である。我が国における一般的な薬酒は生薬を酒に浸漬させてつくられ,これら両者の大きな違いは発酵という過程を経ているか否かという点である。発酵が薬酒の性質にどのように影響を与えるかを明らかにするため,本研究では生姜と大棗を用い,それぞれからAsava製法とチンキ剤製法により薬酒を作製し,揮発性成分比をGC-MSにより測定した。Asava製法については,スリランカにて調査した結果に従った。その結果,Asava製法で作製した薬酒の揮発性成分比は,phenylethanolが30%を占めたのに対し,チンキ剤製法では2%以下と大きく異なっていた。またAsava製法で作製した生姜の薬酒はアルデヒド類(geranial,neral)が1%以下であり,作製中にgeraniol,nerolに還元されたことが示唆された。さらにAsava製法で作製した大棗の薬酒には,zizybeosideのアグリコンであるbenzyl alcoholの含有が認められたことから,アルコール発酵による配糖体の加水分解が示唆された。In Ayurvedic Medicine, some crude drugs and sugar are mixed and fermented, and developed into a herbal liquor called "Asava". During the alcoholic fermentation, the constituents of the crude drug would change chemically. There would thus be a chemical difference between Asava and tincture prepared by soaking the crude drug in alcohol. To investigate the differences between Asava and tincture, we attempted to prepare Asava in our laboratory with ginger rhizomes or jujube fruits and compared the volatile compounds of Asava with those of tincture by GC-MS. The alcohol contents of Ginger Asava and Jujube Asava prepared in the laboratory were 11% and 9.0%, respectively, and were almost the same as Asavas obtained in Sri Lanka. A characteristic difference between the Asava and the tincture was the relative content of phenylethanol (Asava: >30%, tincture: <2%), which is known to be a metabolite of phenylalanine during alcoholic fermentation. In the Ginger Asava, only trace aldehydes such as geranial and neral were found, whereas they were abundant in ginger tincture. Geranial and neral seemed to be reduced to geraniol and nerol. In Jujube Asava, we detected benzyl alcohol that was not detected in jujube tincture. Benzyl alcohol is an aglycon of zizybeoside I or II that was a component of jujube. Therefore, it seemed that glycosides are hydrolyzed by alcoholic fermentation. Hydrolysis of glycosides might help absorption of effective aglycones for the aged., 金沢大学医薬保健研究域薬学系},
 pages = {193--199},
 title = {Differences in volatile compounds between tincture and Ayurvedic herbal liquor "Asava" made from ginger or jujube},
 volume = {24},
 year = {2008}
}