5种大蒜制备黑蒜的品质比较
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摘要
为了解不同品种大蒜发酵制成黑蒜的品质差异,选取5种大蒜,经发酵制成黑蒜,对发酵前后的还原糖、总酸、总酚和蒜氨酸含量进行测定分析,并对黑蒜进行感官评价。结果表明:5种鲜蒜的还原糖、总酸、总酚和蒜氨酸含量存在一定的差异,经制成黑蒜后还原糖含量增加2.45～5.01倍,总酸含量增加5.40～17.77倍,总酚含量增加4.00～10.15倍,蒜氨酸含量则下降2.11～3.24倍。5种黑蒜的还原糖、总酸和总酚的含量差异显著(P<0.05),而蒜氨酸含量苍山独蒜、汉滨独蒜和苍山大蒜间差异不显著(P>0.05),这3种黑蒜与云南独蒜、金乡大蒜间差异显著(P<0.05)。感官品质上独蒜评分高于多瓣蒜。所以,作为直接食用的黑蒜,以独蒜为原料进行加工为宜。
In order to know about the quality differences of black garlic made of different kinds of fresh garlic.Select five kinds of garlic and ferment them into black garlic through fermentation.Measure and analyze the content of reducing sugar,total acids,total phenols and alliin and evaluate the black garlic by sensory evaluation.The results show that there are differences among the content of reducing sugar,total acids,total phenols and alliin of these five kinds of fresh garlic.The reducing sugar content increases 2.45～5.01 times,the total acid content increases 5.40～17.77 times,the total phenol content increases 4.00～10.15 times and the alliin content decreases 2.11～3.24 times.There are significant differences among these five kinds of garlic in the content of reducing sugar,total acids and total phenols(P<0.05).There is no significant difference in alliin content between Cangshan one-clove garlic,Hanbin one-clove garlic and Cangshan multi-clove garlic(P>0.05).There are significant differences among the three kinds of black garlic and Yunnan one-clove garlic and Jinxiang multi-clove garlic(P<0.05).The quality score of one-clove garlic is higher than that of multi-clove garlic.So one-clove garlic is more suitable to be the material of black garlic which can be eaten directly.
In order to know about the quality differences of black garlic made of different kinds of fresh garlic.Select five kinds of garlic and ferment them into black garlic through fermentation.Measure and analyze the content of reducing sugar,total acids,total phenols and alliin and evaluate the black garlic by sensory evaluation.The results show that there are differences among the content of reducing sugar,total acids,total phenols and alliin of these five kinds of fresh garlic.The reducing sugar content increases 2.45～5.01 times,the total acid content increases 5.40～17.77 times,the total phenol content increases 4.00～10.15 times and the alliin content decreases 2.11～3.24 times.There are significant differences among these five kinds of garlic in the content of reducing sugar,total acids and total phenols(P<0.05).There is no significant difference in alliin content between Cangshan one-clove garlic,Hanbin one-clove garlic and Cangshan multi-clove garlic(P>0.05).There are significant differences among the three kinds of black garlic and Yunnan one-clove garlic and Jinxiang multi-clove garlic(P<0.05).The quality score of one-clove garlic is higher than that of multi-clove garlic.So one-clove garlic is more suitable to be the material of black garlic which can be eaten directly.
引文
[1]苏美琼,杨柏崇,成密红,等.大蒜的功效及综合利用研究进展[J].西北农业学报,2003,12(4):151-156.
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[3]罗海清,吴磊,朱翠玲,等.黑蒜加工过程中营养组分及挥发性风味物质变化研究[J].食品科技,2016,41(7):104-108.
[4]雷逢超,郝果,朱梨,等.黑蒜的营养价值及保健作用的研究进展[J].食品工业科技,2012,33(13):429-432.
[5]刘宇峰,孙宇峰,姬妍茹,等.黑蒜的药食功能研究[J].中国调味品,2015,40(9):125-129.
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[7]王瑜,张继珑,景浩.不同品种和加工工艺制得黑蒜的成分分析[J].食品安全质量检测学报,2016,7(8):3085-3091.
[8]王海粟,吴昊,杨绍兰,等.不同工艺黑蒜的品质比较分析[J].现代食品科技,2014,30(7):230-236.
[9]吴清梅,潘思轶,徐晓云.不同加工工艺对黑蒜产品品质的影响[J].现代食品科技,2015,31(2):184-189.
[10]鲍建峰,吴晓琴.香榧假种皮中总多酚的超声提取工艺研究[J].食品工业科技,2010,31(11):293-295.
[11]张文广,杜永峰,姚秉华.定硫法检测蒜氨酸含量[J].化学分析计量,2008,17(5):72-73.
[12]刘瑞丹,刘周玭,李欣欣,等.黑蒜加工工艺研究[J].安徽农业科学,2015,43(30):242-243.
[13]罗仓学,苏东霞,陈树雨.液态黑蒜发酵工艺优化[J].农业工程学报,2013,29(18):292-297.
[14]刘子,李国华.温度对黑蒜主要理化性质及抗氧化作用的影响[J].食品研究与开发,2016,37(9):34-37.
[15]Lee Y M,Gweon O C,Seo Y J,et al.Antioxidant effect of garlic and aged black garlic in animal model of type 2diabetes mellitus[J].Nutrition Research and Practice,2009,3(2):156-161.
[16]Nagatoshi I,Benjaimin H S L,Kenjiro R,et al.Antioxidant effects of fructosyl arginine,a Maillard reaction product in aged garlic extract[J].Journal of Functional Foods,2013,5(1):80-86.
[17]Pu F,Ren X L,Zhang X P.Phenolic compounds and antioxidant activity in fruits of six Diospyros kaki genotypes[J].European Food Research and Technology,2013,237(6):923-932.
[18]Purev U,Chung M J,Oh D H.Individual differences on immunostimulatory activity of raw and black garlic extract in human primary immune cells[J].Immunopharmacol Imm unotoxicol,2012,34(4):651-660.
[19]陈彬,王艳辉,马润宇.提取大蒜有效成分——有机硫化物[J].北京化工大学学报,2004,31(2):25-28.
[20]Lawson L D,Wang Z J,Hughe B G.Identification and HPLC quantitation of the sulfides and dialk(en)yl thiosulfinates in commercial garlic products[J].Planta Medica,1991,57:363-370.
[21]Kodera Y,Suzuki A.Physical,chemical,and biological properties of S-allyl cysteine,an amino acid derived from garlic[J].J.Agric.Food Chem.,2002,50:622-632.
[2]刘宇峰,姬妍茹,石杰,等.黑蒜加工过程中主要营养物质的变化规律的研究[J].中国调味品,2014,39(9):52-56.
[3]罗海清,吴磊,朱翠玲,等.黑蒜加工过程中营养组分及挥发性风味物质变化研究[J].食品科技,2016,41(7):104-108.
[4]雷逢超,郝果,朱梨,等.黑蒜的营养价值及保健作用的研究进展[J].食品工业科技,2012,33(13):429-432.
[5]刘宇峰,孙宇峰,姬妍茹,等.黑蒜的药食功能研究[J].中国调味品,2015,40(9):125-129.
[6]Ho S E,Ide N,Lau B H S.Sallyl cysteine reduces oxidant load in cells involved in the atherogenic process[J].Phytomedicine,2001,8(1):39-46.
[7]王瑜,张继珑,景浩.不同品种和加工工艺制得黑蒜的成分分析[J].食品安全质量检测学报,2016,7(8):3085-3091.
[8]王海粟,吴昊,杨绍兰,等.不同工艺黑蒜的品质比较分析[J].现代食品科技,2014,30(7):230-236.
[9]吴清梅,潘思轶,徐晓云.不同加工工艺对黑蒜产品品质的影响[J].现代食品科技,2015,31(2):184-189.
[10]鲍建峰,吴晓琴.香榧假种皮中总多酚的超声提取工艺研究[J].食品工业科技,2010,31(11):293-295.
[11]张文广,杜永峰,姚秉华.定硫法检测蒜氨酸含量[J].化学分析计量,2008,17(5):72-73.
[12]刘瑞丹,刘周玭,李欣欣,等.黑蒜加工工艺研究[J].安徽农业科学,2015,43(30):242-243.
[13]罗仓学,苏东霞,陈树雨.液态黑蒜发酵工艺优化[J].农业工程学报,2013,29(18):292-297.
[14]刘子,李国华.温度对黑蒜主要理化性质及抗氧化作用的影响[J].食品研究与开发,2016,37(9):34-37.
[15]Lee Y M,Gweon O C,Seo Y J,et al.Antioxidant effect of garlic and aged black garlic in animal model of type 2diabetes mellitus[J].Nutrition Research and Practice,2009,3(2):156-161.
[16]Nagatoshi I,Benjaimin H S L,Kenjiro R,et al.Antioxidant effects of fructosyl arginine,a Maillard reaction product in aged garlic extract[J].Journal of Functional Foods,2013,5(1):80-86.
[17]Pu F,Ren X L,Zhang X P.Phenolic compounds and antioxidant activity in fruits of six Diospyros kaki genotypes[J].European Food Research and Technology,2013,237(6):923-932.
[18]Purev U,Chung M J,Oh D H.Individual differences on immunostimulatory activity of raw and black garlic extract in human primary immune cells[J].Immunopharmacol Imm unotoxicol,2012,34(4):651-660.
[19]陈彬,王艳辉,马润宇.提取大蒜有效成分——有机硫化物[J].北京化工大学学报,2004,31(2):25-28.
[20]Lawson L D,Wang Z J,Hughe B G.Identification and HPLC quantitation of the sulfides and dialk(en)yl thiosulfinates in commercial garlic products[J].Planta Medica,1991,57:363-370.
[21]Kodera Y,Suzuki A.Physical,chemical,and biological properties of S-allyl cysteine,an amino acid derived from garlic[J].J.Agric.Food Chem.,2002,50:622-632.