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当前位置: 首页 > 文章 > 不同加工方法对大蒜中大蒜素含量及清除NO_2~-作用的影响 食品科学 2010,31 (11) 119-122
Position: Home > Articles > Effect of Processing Methods on Garlicin Content and Nitrite Scavenging Capacity of Garlic FOOD SCIENCE 2010,31 (11) 119-122

不同加工方法对大蒜中大蒜素含量及清除NO_2~-作用的影响

作  者：
赵功玲;娄天军;袁雪;陈惠娟;陈方娟
单  位：
河南科技学院食品学院;河南科技学院化学化工学院
关键词：
大蒜素;加工方法;亚硝酸盐
摘  要：
以市售大蒜为原料,研究直接破碎、加热、腌制3种加工方法对大蒜中大蒜素含量及其清除NO2-作用的影响。结果表明:随放置时间的延长,温度和pH值的提高,破碎大蒜中大蒜素的含量及清除NO2-能力逐渐增大,而后又降低。加热时间越长,温度越高,大蒜素含量和清除NO2-能力越低,整粒蒜比蒜片的大蒜素含量和NO2-的清除作用高。腌蒜时加醋,随醋量的加大,大蒜素含量逐渐减少;清除NO2-能力逐渐增大,随后又降低。腌蒜时加茶叶,随茶叶量的加大,大蒜素含量逐渐减少,清除NO2-能力逐渐增大。
译  名：
Effect of Processing Methods on Garlicin Content and Nitrite Scavenging Capacity of Garlic
作  者：
ZHAO Gong-ling1,LOU Tian-jun2,YUAN Xue1,CHEN Hui-juan1,CHEN Fang-juan1(1.School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China ;2.School of Chemistry and Chemical Engineering,Henan Institute of Science and Technology,Xinxiang 453003,China)
关键词：
garlicin;processing method;nitrite
摘  要：
Crushed,heated or pickled garlic cloves were evaluated for their garlicin content and nitrite scavenging capacity.The results showed that at fixed levels of storage temperature and pH,both garlicin content and nitrite scavenging capacity of crushed garlic cloves exhibited a tendency to first increase and then decrease as the length of storage time increased.An identical change pattern was observed with increasing storage temperature or pH.As the length of heating time or heating temperature increased,both garlicin content and nitrite scavenging capacity decreased and a more obvious decrease was observed for garlic slices when compared to whole garlic cloves.Pickled garlic cloves with vinegar exhibited a decrease in garlicin content with increasing vinegar amount,but the nitrite scavenging capacity initially presented an increase,followed by a decrease.Increasing tea amount resulted in lower garlicin content and higher nitrite scavenging capacity.

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