本研究以臺灣本土生薑為原料，利用不同加工條件製成薑汁產品，探討其機能性成分的變化並進行貯存試驗分析。新鮮薑汁以100℃加熱5 min，其總生菌數含量可由5降低至1 log CFU/mL以下。以80-121℃，分別加熱1-25 min，隨著加熱溫度和時間提高，薑汁中6-shogaol含量有上升趨勢，其中以121℃加熱25 min組含量最高(0.83 ± 0.01 mg/g乾重)。添加維生素C可防止加熱過程中薑汁色澤的變化，且隨著添加濃度增加，薑汁中6-shogaol含量有上升現象。此外，調整薑汁pH值至3.0-7.0，以pH 7.0組別之6-shogaol含量最高(0.52 ± 0.02 mg/g 乾重)。薑汁產品貯存於25℃和45℃一至四週，隨著貯存時間增加其色澤明亮度(hunter L)和黃色度(hunter b)隨之下降，但6-shogaol含量有上升趨勢。本研究結果發現，加工處理之加熱、添加抗氧化劑和調整pH值，均有助於提高薑汁中機能性成分6-shogaol含量，而薑汁產品貯存的溫度越高和時間越長，其6-shogaol含量也有增加趨勢，上述成果可做為未來開發機能性生薑產品之參考依據。

In the present study, we evaluated effects of various processing and storage conditions on the contents of the functional compounds in the juice products of Taiwan endemic ginger (Zingiber officinale Roscoe). We found that the total bacterial count was decreased from 5 to 1 log CFU/mL in ginger juice after heating at 100oC for 5 min. An increase in 6-shogaol was accompanied by the increase in temperature (80-121oC) and time (1-25 min), and the highest content (0.83 ± 0.01 mg/g dry matter) was detected in the samples treated at 121oC for 25 min. Vitamin C supplementation prevented the color change and increased 6-shogaol content in a dose-dependent manner. Besides, pH value adjustment (3.0-7.0) enriched 6-shogaol content and the pH 7 group showed the highest content (0.52 mg/g dry matter). Additionally, The color hunter L and b values of ginger juice were decreased during storage at 25 and 45oC in a time-dependent pattern. The 6-shogaol content of ginger juice was slightly increased in the same situation. It was concluded that the bioactive component, 6-shogaol, increased with thermal treatment, vitamin C addition, pH value adjustments and storage in time and temperature-dependent manners. This study may provide evidence for development of functional ginger product in the future.