著者

橋場 浩子 丸井 正樹

出版者

東京聖栄大学

雑誌

聖徳栄養短期大学紀要 (ISSN:02866366)

巻号頁・発行日

vol.31, pp.17-21, 2000-12-20

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The ginger cultivated in Japan has the value of "a" which has increased in sweetened vinegar and the color which has changed from yellow to pinkish in the same condition. The ginger cultivated in China has not such changes in the same liquid, and is significantly harder than Japanese one in measuring with a rheolometer. The results of sensory evaluation, of which the three sensory scores are pungent, acceptance of pungent and total acceptance,show that Japanese one is much preferred to Chinese one, as it has less pungent taste with a significant difference. The pigments of Japanese one, which have not been obtained in Chinese one, are several anthocyanins and a slight acyl anthocyanin. The main anthocyanidin seems to be peonidin and three others have been identified as delphinidin, cyanidin and pelargonidin respectively in results of high performance liquid chromatography.