581 research outputs found
Autotoxic effects of aqueous extracts of ginger on growth of ginger seedings and on antioxidant enzymes, membrane permeability and lipid peroxidation in leaves
No full textWe studied the effects of aqueous extracts of ginger plants on the growth membrane permeability and antioxidant enzymes in leaves of ginger seedlings. Ginger seedlings were sprayed with aqueous extracts of ginger rhizomes, stems and leaves at 10, 20, 40 or 80 g L-1 concentrations. Higher concentrations of extracts significantly inhibited the shoot height, underground (i.e. rhizome yield), total biomass of ginger seedlings and decreased the total chlorophyll content but increased the lipid peroxidation and membrane permeability. The increased concentrations of stem and leaf extracts deceased the activities of major antioxidant enzymes (superoxide dismutase, peroxidase, catalase and ascorbate peroxidase) in leaves of ginger seedlings. The rhizome extracts were less stimulatory at lower concentrations but became inhibitory at higher concentrations. The phytotoxicity of extract at same concentrations followed the order of decreasing inhibition: stem > leaf > rhizome. These results showed that ginger has autotoxic potential, hence, its residues (stems, leaves) should be removed from the fields to reduce the autotoxic effects on next ginger crop seedlings
Studies on the Manufacture of Ginger Tea
No full text(l)本試驗第一年不同茶菁與薑類之比例最高用量：茶量l：薑量1，經試飲者嗜好性調查分析：女性試飲者認為可以，但有些男性認為薑味不夠，薑量要多加些；故第二年各茶期之薑味茶試驗時，調整茶量與薑量之比例用量：1:1、1:2、1:3。(2)歷經二年薑味茶之研究結果顯示：不同季節（春、夏、秋）各參試之薑味茶，其成茶內可聞出薑香及茶香。茶湯水色呈淺或較深蜜黃色，其滋味均可嘗出茶味及薑味。令人欣喜夏茶期薑用量多之薑味茶，試飲者多數嘗不出苦澀味。其茶質雖比春、秋茶期差，經嗜好性調查，試飲者多數均能接受夏茶期薑味茶之滋味。尤以男性多喜愛薑用量多（茶菁量與薑量用量比(1:3)，含薑味重之薑味茶。(3)由於嫩薑內含水量比老薑多，故茶質內薑味較淡薄，不夠辛辣。含薑量多之薑味茶，呈現較重辛練之薑味。(4)液態薑處理上有些困擾，即搾汁機所搾出之薑汁量太少，沒將薑汁全部搾出，致成茶內薑味較淡薄，影嚮茶質。(5)用薑絲（固態薑）所製成之薑味茶，深受大多數試飲者喜愛。薑汁所製成之薑味茶，茶質稍差。小葉種所製成之薑味茶，其茶質較大葉種好。
1) Based on optimum amount ratio test between ginger and tea, when the ratio was 1:1, the female tasters had sound response. However, the male tasters felt low ginger flavor on the drinks. This led to adopt three testing ratios (1:1, 1:2 and 1:3) used in the 2nd year experiment. 2) Through 2 year research and development on ginger-flavored tea, we had developed the technology for making ginger tea, with ginger flavor and tea flavor regardless of crop season tea as making materials. The tea soup was generally pale or deep honey yellow and had good ginger taste and tea taste. Especially, when summer tea with increased amount of ginger were used to make ginger tea, there was no bitter taste in tea soup. Although the quality was not as good as the ginger tea with spring tea or autumn tea as ingredient, the sensory evaluation showed that the tea was accepted by most tasters. Particularly, the male tasters enjoyed the higher amount of ginger putting in the tea (tea : ginger=l:3). 3) It was better to use old ginger than young ginger to make ginger tea as the fact that the young ginger contained higher amount of water so that the tea made had low ginger flavor. 4) There had difficulty to used ginger juice to make ginger-flavored tea as low flavor of ginger juice obtained, making the made-tea containing low flavor of ginger. 5) Shredded ginger provided as good materials for making ginger tea, liking by most tasters. Apparently, Chinese type tea was better than Assam type tea in making ginger tea
Isolation and characterization of natural products from ginger and Allium ursinum
No full textPhenolic compounds from natural sources are receiving increasing attention recent years since they were reported to have a remarkable spectrum of biological activities including antioxidant, anti-inflammatory and anti-carcinogenic activities. They may have many health benefits and can be considered possible chemo-preventive agents against cancer.
In this research, we attempted to isolate and characterize phenolic compounds from two food sources: ginger and Allium ursinum. Solvent extraction and a series of column chromatography methods were used for isolation of compounds, while structures were elucidated by integration of data from MS, 1H-NMR, 13C-NMR, HMBC and HMQC. Antioxidant activities were evaluated by DPPH method and anti-inflammatory activities were assessed by nitric oxide production model.
Ginger is one of most widely used spices. It has a long history of medicinal use dating back 2500 years. Although there have been many reports concerning chemical constituents and some biological activities of ginger, most works used ginger extracts or focused on gingerols to study the biological activities of ginger. We suggest that the bioactivities of shogaols are also very important since shogaols are more stable than gingerols and a considerable amount of gingerols will be converted to shogaols in ginger products. In present work, eight phenolic compounds were isolated and identified from ginger extract. They included 6-gingerol, 8-gingerol, 10-gingerol, 6-shogaol, 8-shogaols, 10-shogaol, 6-paradol and 1-dehydro-6-gingerdione. DPPH study showed that 6-shogaol had a comparable antioxidant activity compared with 6-gingerol, the 50% DPPH scavenge concentrations of both compounds were 21?M. All of the eight isolated compounds had effects on inhibiting LPS-induced NO production, and 6-shogaol showed more inhibitory effect than 6-gingerol with reducing nitrite production by 85 % compared with 35 % by 6-gingerol at 5 ?M.
Flavonoids are a group of phenolic compounds that occur naturally in food of plant origin. Compelling data indicated that flavonoids had important effects on cancer chemoprevention and chemotherapy. Among 10 compounds we isolated from Allium ursinum, a widely used spice, eight of them were flavonoids. Three of them, kaempferol 3-O-?-L-rhamnopyranosyl (1?2)-[3-O-acetyl]-?-D-glucopyranoside, kaempferol 3-O-?-L-rhamnopyronosyl (1?2)-[6-O-acetyl]-?-D-glucopyranoside and 6'-O- acetyl kaempferol-3-O-L-rhamnopyranosyl(1?2)-?-D-glucopyranoside- 7-O-[2-O-(trans-p-coumaroyl)]-?-D-glucopyranoside were new natural products.Ph.D.Includes bibliographical references (p. 73-80)
Phoebus 6, number 2: Chinese Painting under the Qianlong Emperor
No full texttableOfContents: Preface p. 207
Figure, Fiction and Figment in Eighteenth century Chinese Painting by Richard Vinograd p. 209
Yuan Jiang: Image Maker by Alfreda Murck p. 228
Zheng Xie's Price List: Painting as a Source of Income in Yangzhou by Ginger Cheng-chi Hsu p.261
Jin Nong: The Eccentric Painter with a Wintry Heart by Marshall P. S. Wu p. 272
An Overview of Li Jian's Painting by Christina Chu p. 295
Eighteenth-century Foundations in Modern Chinese Painting by Chu-tsing Li p. 316
Epilog: Rubric and Art History - The Case of the Eight Eccentrics of Yangzhou
by Ju-hsi Chou p.329
Notes p. 351
Glossary p. 381
Index p. 39
The Legacy of Verna E. Pratt.
No full textWhen Ginger Hudson purchased her first Field Guide to Alaskan Wildflowers in 1999, she had no idea she was destined meet the author, Verna Pratt-twelve years later. Today, Ginger is the newsletter editor for the Master Gardeners in Anchorage and secretary of the Native Plant Society. She is enrolled in the UAA MFA Creative Writing and Literary Arts Program to complete her forthcoming publication, The Life and Legacy of Verna Pratt, Alaska's Wildflower Wizard
Gas chromatography - mass spectrometry (GC-MS) based metabolic fingerprinting of three Malaysia ginger (zingiber officinale rosc.) cultivars
No full textA comprehensive metabolic fingerprinting of three micro propagated ginger explants, Bukit Tinggi,
Tanjung Sepat and Sabah cultivars, was carried out using Gas chromatography coupled with mass
spectrometry (GC-MS). The ginger leave tissues were fractionated in a polar (MeOH) and non polar
(CHCl3) solvents, subsequently methoximated and silylated prior to GC-MS analysis. By applying this
technique, over 300 metabolites (polar and non-polar) in total were detected in each ginger cultivar.
However, only about 25% of these compounds can be definitely characterised by using the Wiley7n.1 and
the NIST Mass spectra libraries for the best hit of the molecular ion peaks and the fragmentation patterns.
Fatty acids and sugars (mono− and disaccharides) as the main constituents of the ginger leaf tissues
besides a small amount of essential amino acids as well as some organic acids. In addition, a distinct GCMS metabolic fingerprinting in each of the ginger cultivar can be used as “unequivocal pattern
recognition” among the ginger phenotype derived from Bukit Tinggi, Tanjung Sepat and Sabah
Optimization of brandy base wine production technique using ginger pomace
No full textIn this work, the effects of ginger pomace/water ratio, yeast strain selection, sugar and yeast addition, fermentation temperature on the physicochemical properties and sensory evaluation of ginger brandy and its base wine was investigated to optimize production technique. It was found that the pH and total acidity of ginger brandy base wine were mainly influenced by ginger pomace/water ratio, yeast strain, sugar and yeast addition, fermentation temperature. Gingerol content was mostly affected by ginger pomace/water ratio. The results of electronic nose analysis showed that main aroma components of ginger pomace brandy were mainly affected by ginger pomace/water ratio. In general, the optimized production technique was ginger pomace/water ratio at 1:3, 3# yeast strain, sugar and yeast addition (102 g/L and 0.40 g/L), fermentation temperature (18°C). Ginger brandy base wine made by above technique after second full distillation could produce ginger brandy with typical, strong and balanced ginger aroma, mellow and full-bodied taste, and long aftertaste
Effect of ginger on gastric motility and symptoms of functional dyspepsia
No full textAIM: To evaluate the effects of ginger on gastric motility and emptying, abdominal symptoms, and hormones that influence motility in dyspepsia. METHODS: Eleven patients with functional dyspepsia were studied twice in a randomized double-blind manner. After an 8-h fast, the patients ingested three capsules that contained ginger (total 1.2 g) or placebo, followed after 1 h by 500 mL low-nutrient soup. Antral area, fundus area and diameter, and the frequency of antral contractions were measured using ultrasound at frequent intervals, and the gastric half-emptying time was calculated from the change in antral area. Gastrointestinal sensations and appetite were scored using visual analog questionnaires, and blood was taken for measurement of plasma glucagon-like peptide-1 (GLP-1), motilin and ghrelin concentrations, at intervals throughout the study. RESULTS: Gastric emptying was more rapid after ginger than placebo [median (range) half-emptying time 12.3 (8.5-17.0) min after ginger, 16.1 (8.3-22.6) min after placebo, P ≤ 0.05]. There was a trend for more antral contractions (P = 0.06), but fundus dimensions and gastrointestinal symptoms did not differ, nor did serum concentrations of GLP-1, motilin and ghrelin. CONCLUSION: Ginger stimulated gastric emptying and antral contractions in patients with functional dyspepsia, but had no impact on gastrointestinal symptoms or gut peptides.Ming-Luen Hu, Christophan K Rayner, Keng-Liang Wu, Seng-Kee Chuah, Wei-Chen Tai, Yeh-Pin Chou, Yi-Chun Chiu, King-Wah Chiu and Tsung-Hui H
Sounds Local, 1998 January 10
No full textInterview with author William McCranor Henderson on his book, I, Elvis: Confessions of Counterfeit King, about Elvis Presley impersonators; Ginger Miles reports on the artists, writers, musicians, and more at the Chelsea Hotel in New York City; Titanic (film) review by WHQR's film commentator, Steve Taylor; Overview of upcoming events on the cultural calendar
- …
