摘要
黑大蒜是一种以新鲜大蒜为原料,采用生物技术加工而成的新产品。在温度5～35℃条件下贮藏黑大蒜,测定其含水率、糖分、总酸含量以及自由基清除能力随时间的变化,并探讨这些变化的机理。试验结果表明,与新鲜大蒜相比,黑大蒜中糖分和总酸含量较高,挥发性有机硫化物含量较少。黑大蒜的自由基清除能力是新鲜大蒜的8倍以上。黑大蒜贮藏过程中,糖分减少,总酸含量增加,其温度系数Q10分别在1.33～1.41和1.26～1.32之间。由于黑大蒜贮藏过程中发生后续发酵,自由基清除能力的最大值可达69-g Trolox/kg-干物(约为新鲜大蒜自由基清除能力的10倍)。贮藏127d后,黑大蒜的自由基清除能力仍高于贮藏前的初始值。
Black garlic is a new food product manufactured by the biotechnological process of fresh garlic.In the present research work,the black garlic was stored at different temperatures in the range of 5℃ to 35℃.Changes in the content of moisture,sugar and acid,and the free radical scavenging ability of black garlic during storage were measured.The mechanism of changes in the main component and free radical scavenging ability was discussed.It was shown that the black garlic contained more sugar and acid,and less volatile organic sulfides in comparison with fresh garlic.The free radical scavenging ability of black garlic was over 8 times higher than that of fresh garlic.During the storage of black garlic,the sugar content decreased,and the acid content increased.The temperature coefficient Q10 for sugar decreased and acid increased in the temperature range of 5-35℃ was 1.33-1.41 and 1.26-1.32,respectively.The free radical scavenging ability of black garlic reached a maximum of 69 g-Trolox/kg-DM,which was about 10 times higher than that of fresh garlic,due to continuing fermentation during storage.The black garlic stored for 127 days still had a free radical scavenging ability higher than that of black garlic before storage.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2010年第6期64-71,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
2009年江苏省高等学校大学生实践创新训练计划资助
关键词
大蒜
加工
贮藏
自由基清除能力
温度系数
garlic
process
storage
free radical scavenging ability
temperature coefficient
