- 著者
- Kim Young-il Hirai Shizuka Goto Tsuyoshi Ohyane Chie Takahashi Haruya Tsugane Taneaki Konishi Chiaki Fujii Takashi Inai Shuji Iijima Yoko Aoki Koh Shibata Daisuke Takahashi Nobuyuki Kawada Teruo
- 出版者
- Public Library of Science
- 雑誌
- PLoS ONE (ISSN:19326203)
- 巻号頁・発行日
- vol.7, no.2, pp.e31317, 2012-02-09
- 被引用文献数
- 57
トマトから脂肪肝、血中中性脂肪改善に有効な健康成分を発見:効果を肥満マウスで確認. 京都大学プレスリリース. 2012-02-10.
- 著者
- Iijima Yoko Joh Aya
- 出版者
- Japanese Society for Food Science and Technology
- 雑誌
- Food Science and Technology Research (ISSN:13446606)
- 巻号頁・発行日
- vol.20, no.5, pp.971-978, 2014
- 被引用文献数
- 13
The ginger rhizome (<i>Zingiber officinale</i>) is known to show a pale yellow color. However, the compounds responsible for the color are not known. In this study, 62 kinds of ginger rhizomes originating from different cultivars or different cultivation locations were collected for analysis of yellow pigment compounds. Ultra-performance liquid chromatography profiles at 420 nm for each sample were used for principal component analysis. Curcumin, demethoxycurcumin, and 6-dehydrogingerdione were identified as the main common compounds contributing to the yellow color, and their average amounts were 2.2 ± 0.1, 1.6 ± 0.1, and 20.0 ± 1.1 mg/100 g fresh weight, respectively. Curcumin and demethoxycurcumin were contained in cv. <i>Kintoki</i> samples at higher levels. However, their variation suggested that the yellow pigment of ginger rhizome is more dependent on the cultivation conditions and less on the cultivar. Comparative analysis of these amounts and the <i>b</i>-value between mature seed rhizomes and immature rhizomes from the same lines suggested that yellow pigments were synthesized during rhizome maturation.