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Poster Presentations
Day 3, June 24（Tue.）
Room P (Maesato East, Foyer, Ocean Wing)
- 3P-AM-03
Visualization of Ginger Polyphenols at Different Heating Times Using MALDI-MSI
(Osaka Univ.)
oRika Fujimoto
Ginger has the effect of increasing body temperature, and the effect is derived from the substances 6-Gingerol and 6-Shogaol, which are polyphenols derived from ginger. In particular, 6-Shogaol is reported to be more effective than 6-Gingerol in increasing body temperature. 6-Gingerol is abundant in fresh ginger, while 6-Shogaol is only slightly present in fresh ginger, and it is known that 6-Gingerol is dehydrated to 6-Shogaol when fresh ginger is heated. In this study, I investigated the optimum heating time for efficient production of 6-Shogaol by heating ginger. Since these substances are distributed in granular form within the ginger, I thought it would be possible to examine the reaction between 6-Gingerol and 6-Shogaol in granular units by visualizing the distribution of these substances in ginger sections at different heating times using MALDI-MSI. Since the 6-Gingerol content varied depending on the cutting position of the ginger, each intensity was converted to a percentage to examine the changes in 6-Gingerol and 6-Shogaol over time. The ratio graph showed that the production rate of 6-Shogaol reached a peak at 4 h, suggesting that 4 h was the optimal heating time under the conditions of this experiment.