ラードの水煮におけるレモン添加ショウガの抗酸化効力について
1994 年 27 巻 4 号 p. 260-264
詳細
1994 年 27 巻 4 号 p. 260-264
The antioxidative effects of aromatic components and eluted components on the boiling lard with the equal amounts of ginger and lemon were examined, assuming the use of vegetables and fruits in addition to ginger when cooking pork. The results obtained are as follows.
1. Limonene accounts for 75% of the aromatic components of boiled lemon and small amounts of γ-terpinene, citral andβ-pinene are detected. The aromatic components of boiled ginger and lemon consist primarily of limonene followed by citral andβ-phellandrene and also contain sesquiterpenes such as zingiberene and farnesene.
2. The antioxidative effects of the aromatic components of boiled ginger and lemon wiih respect to lard were the same as in the case of ginger alone.
3. Antioxidative effects of the eluted components in the case of boiling lard with ginger and lemon were much more prominent than in the case of ginger alone and effects resulting from the addition of lemon were observed.
4. The effects of addition of lemon were considered to be resulting from the synergistic action of ascorbic acid and citric acid on the antioxidative components of ginger.
