摘要
研究了乙酸体系中吡咯基缬氨酸以及吡咯基亮氨酸对"腊八蒜"绿变的影响,发现在醋泡的新蒜浸泡液中添加吡咯基缬氨酸可以导致蒜变绿,吡咯基氨基酸化合物可能是"腊八蒜"绿变的中间体化合物。但吡咯基亮氨酸则不能使蒜变绿,表明"腊八蒜"变绿对吡咯氨基酸中间体有着明显的结构上的要求。在本研究中,吡咯基缬氨酸中间体的发现,非常有助于对于长期悬而未决的"腊八蒜"以及大蒜加工过程的绿变机理的阐明。
The effect of pyrrolyl amino acids on the reaction of garlic greening in acetic acid system was studied. The results showed that pyrrolyl valine caused the greening of fresh garlic immersed in 5% acetic acid, suggesting that it could be a precursor for the preparation of ＂ Laba＂ garlic. In contrast, pyrrolyl leucine count not result in the greening of the same garlic in acetic acid solution, indicating that the precursor of garlic greening may be a class of compound with highly structural specificity.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第11期121-122,128,共3页
Science and Technology of Food Industry
基金
国家自然科学基金资助(30570181)
