{"created":"2023-07-27T06:52:45.276229+00:00","id":46860,"links":{},"metadata":{"_buckets":{"deposit":"f5739fda-356e-446b-a1ae-d7c8b5cbf9a1"},"_deposit":{"created_by":18,"id":"46860","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"46860"},"status":"published"},"_oai":{"id":"oai:kanazawa-u.repo.nii.ac.jp:00046860","sets":["1132:1133:1135"]},"author_link":["27051","68049","27524","81359"],"item_59_biblio_info_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"123","bibliographicPageStart":"115","bibliographicVolumeNumber":"29","bibliographic_titles":[{"bibliographic_title":"Journal of Traditional Medicines"}]}]},"item_59_creator_5":{"attribute_name":"著者別表示","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"堂井, 美里"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"御影, 雅幸"}],"nameIdentifiers":[{},{}]}]},"item_59_description_23":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"日本では， ショウガ根茎に湯煎または蒸製を施したものを 「乾姜」， 中国では， 炒製ショウガを 「炮姜」 として用いている。 ショウガの加熱方法は両国で異なっており， 更に加熱程度により品質が異なる可能性が考えられる。 ショウガは加熱により色彩が大きく変化する。 それ故， 本研究では加熱方法及び程度の違いによる修治生姜の品質の差異を明確にするために， 調製した修治生姜の色彩ならびに含有辛味成分量を測定し， 両者の相関性について検討した。 \n蒸製品 （St） のa* 値 （赤み） と 6-shogaol の 6-gingerol に対する割合 （[S/G]） の間に正の相関が認められた。 一方， 湯煎品 （Soh） では成分比によらず a* 値はほぼ一定であった。 更に， 180℃での加熱品 （H180） では [S/G] と a* 値に対数曲線上の相関が認められた。 また， 6-shogaol 含量と Soh のb* 値 （黄み）， St の b* 値， H180 の b* 値はそれぞれ負の相関が認められた。 このことから， 色彩の測定により加熱方法， 含有成分比が予測でき， 品質を評価する上での 1 種の指標に成り得ると判断した。","subitem_description_type":"Abstract"},{"subitem_description":"Medicinal ginger is produced by various processes in Japan and China, e.g., ginger that has been soaked in hot water or steamed is called kankyo in Japan, and roasted ginger is called hokyo (paojiang in Chinese) in China. However, the heating method differs between the two countries, and the quality of processed ginger might be affected by differences in the heating period and strength. The color of ginger changes markedly during heating. Therefore, in this study, we analyzed the color value and pungent compound contents of our processed ginger samples and elucidated the differences in the quality of these samples. In addition, we investigated the relationship between the color values and pungent compound contents of processed ginger samples. As a result, we found that the a value (indicating redness) of steamed (St) ginger was positively correlated with its 6-shogaol to 6-gingerol ratio ([S/G]), the a* value of ginger soaked in hot water (Soh) remained constant regardless of the [S/G], and the a* value of ginger heated at 180°C (H180) was correlated on a logarithmic curve with [S/G]. In addition, the b* values (indicating yellowness) of the Soh, St, and H180 ginger samples were negatively correlated with their 6-shogaol concentrations. Therefore, we confirmed that color values are suitable indices for evaluating the quality of processed ginger because they can be used to evaluate its [S/G] ratio and the processing method by this value. © 2012, Medical and Pharmaceutical Society for WAKAN-YAKU. All rights reserved.","subitem_description_type":"Abstract"}]},"item_59_description_7":{"attribute_name":"提供者所属","attribute_value_mlt":[{"subitem_description":"金沢大学医薬保健研究域薬学系","subitem_description_type":"Other"}]},"item_59_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24517/00053187","subitem_identifier_reg_type":"JaLC"}]},"item_59_publisher_19":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"和漢医薬学会 = Medical and Pharmaceutical Society for WAKAN-YAKU"}]},"item_59_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.11339/jtm.29.115","subitem_relation_type_select":"DOI"}}]},"item_59_relation_30":{"attribute_name":"関連URI","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"https://www.jstage.jst.go.jp/browse/jtm/-char/ja"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.jstage.jst.go.jp/browse/jtm/-char/ja","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"https://www.wakan-iyaku.gr.jp/"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.wakan-iyaku.gr.jp/","subitem_relation_type_select":"URI"}}]},"item_59_rights_25":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"© Medical and Pharmaceutical Society for WAKAN-YAKU"}]},"item_59_source_id_11":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1880-1447","subitem_source_identifier_type":"ISSN"}]},"item_59_source_id_13":{"attribute_name":"NCID","attribute_value_mlt":[{"subitem_source_identifier":"AA12035198","subitem_source_identifier_type":"NCID"}]},"item_59_version_type_27":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Doui, Misato"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Mikage, Masayuki"}],"nameIdentifiers":[{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-02-14"}],"displaytype":"detail","filename":"PH-PR-MIKAGE-M-115.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"PH-PR-MIKAGE-M-115.pdf","url":"https://kanazawa-u.repo.nii.ac.jp/record/46860/files/PH-PR-MIKAGE-M-115.pdf"},"version_id":"1ce8c1c7-8edf-4dd5-aa61-13331e4980e9"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"The relationship between the color value and pungent compound contents of ginger subjected to heating, soaking in hot water, or steaming","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"The relationship between the color value and pungent compound contents of ginger subjected to heating, soaking in hot water, or steaming"}]},"item_type_id":"59","owner":"18","path":["1135"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-02-14"},"publish_date":"2019-02-14","publish_status":"0","recid":"46860","relation_version_is_last":true,"title":["The relationship between the color value and pungent compound contents of ginger subjected to heating, soaking in hot water, or steaming"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2023-07-27T16:40:59.277004+00:00"}