Heat-induced conversion of gingerols to shogaols in ginger as affected by heat type (dry or moist heat), sample type (fresh or dried), temperature and time

被引：46

作者：

Jung, Mun Yhung ^{[1
]}

Lee, Min Kyoung ^{[1
]}

Park, Hee Jeong ^{[1
]}

Oh, Eun-Bi ^{[1
]}

Shin, Je Young ^{[1
]}

Park, Ji Su ^{[1
,2
]}

Jung, Su Young ^{[3
]}

Oh, Jung-Hee ^{[3
]}

Choi, Dong-Seong ^{[1
]}

机构：

[1] Woosuk Univ, Grad Sch, Dept Food & Biotechnol, Wanju Gun 55338, Jeonbuk Provinc, South Korea

[2] Korea Food Res Inst, Food Anal Ctr, Wanju Gun 55365, Jeonbuk Provinc, South Korea

[3] Hlth Local Food Branding Agcy, Wonju, Jeonbuk, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2018年 / 27卷 / 03期

关键词：

Gingerol and shogaol; UHPLC-ESI-MS/MS; Dry heat; Moist heat; Ginger powder; ZINGIBER-OFFICINALE; LIQUID-CHROMATOGRAPHY; QUANTITATIVE-ANALYSIS; MOUSE SKIN; PRODUCTS;

D O I：

10.1007/s10068-017-0301-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The impact of heat type, sample type, temperature and time on the heat-induced conversion of gingerols to shogaols in ginger were studied by an UHPLC-ESI-MS/MS. Heat treatments greatly induced the conversion of gingerols to shogaols in ginger. As the temperature increased, the faster conversion of gingerols into shogaols were observed. However, the efficiency of the heat-induced conversion differed greatly with the heat types. Moist heat treatment induced significantly higher quantity of shogaols than dry heat treatment. The moist heat treatment at 120 A degrees C for 360 min induced the highest conversion, reaching to 2991 mg 6-shogaol per kg ginger. In addition, dry-heat induced conversion was affected by the sample type. The dry-heat treatment on dried powder induced significantly higher quantity of shogaols than that on sliced fresh ginger. This represents the first systematic comparative study on the heat and sample types on the heat-induced conversion of gingerols into shogaols in ginger.

引用

页码：687 / 693

页数：7

共 20 条

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