ニンニク鱗茎の加温処理によるS-アリル-L-システインの蓄積 Accumulation of S-Allyl-L-cysteine in Garlic Bulbs by Warming

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ニンニク鱗茎の加温貯蔵により,ニンニク中の生理活性物質の一つであるS-アリル-L-システイン(S-allyl-L-cysteine, ALC)の蓄積効果が認められた.このALCは,ニンニク中の含有量が少なく,従来エタノール水溶液浸漬処理(aqEtOH処理)により得られている成分であるが,加温貯蔵では,aqEtOH処理の処理期間100日以上(常温)に対し,1~2週間でALC蓄積効果が得られた.加温貯蔵の温度は,45~75℃でALC蓄積効果が確認され,55℃ 2週間で最大のALC蓄積効果が得られた.加温貯蔵とaqEtOH処理による処理効果は,ニンニク鱗茎の休眠の有無に影響を受けた.休眠が覚醒したニンニクでの最大蓄積量は45℃ 12日間の加温,室温での101日間の浸漬でそれぞれ3.3mmolと1.5mmol/100g dry wt. であった.休眠中のニンニクでのりん片中の最大蓄積量は55℃ 2週間の加温,室温での91日間の浸漬でそれぞれ2.0mmolと4.0mmol/100g dry wt. であった.

S-Allyl-L-cysteine (ALC) is one of the bioactive compounds in garlic (<I>Allium sativum</I>) that is known to be good for human health. ALC, however, is found only in trace amounts in raw garlic bulbs, and the current method of accumulation is to soak garlic in aqueous ethanol for a long period ('soaking'). We discovered a new method for accumulating ALC during our investigation of storage methods of garlic bulbs. Following the warming of garlic bulbs for up to 2 weeks in an oven or incubator ('warming'), marked accumulation of ALC was observed. First, we determined that warming temperatures in the range of 45 to 75°C were effective with the optimal conditions being warming at 55°C for 2 weeks. Next, the current soaking method for ALC accumulation was compared to our new warming method. We found that the amount of ALC accumulated from garlic bulbs was influenced by whether the garlic bulbs were dormant or dormant-terminated. In dormant-terminated garlic bulbs, maximum accumulation was achieved by warming for 12 days at 45°C or by soaking (20% (v/v) aqueous ethanol) for 101 days at room temperature to obtain 3.3mmol or 1.5mmol per 100g dry weight, respectively. In dormant garlic, maximum accumulation was achieved by warming for 2 weeks at 55°C or by soaking for 91 days at room temperature to obtain 2.0mmol or 4.0mmol per 100g dry weight, respectively.

収録刊行物

  • 日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology  

    日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology 55(9), 410-415, 2008-09-15 

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10021924130
  • NII書誌ID(NCID)
    AN10467499
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    1341027X
  • NDL 記事登録ID
    9642575
  • NDL 雑誌分類
    ZP34(科学技術--食品工学・工業)
  • NDL 請求記号
    Z17-126
  • データ提供元
    CJP書誌  NDL  J-STAGE 
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