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大蒜绿色素形成机理的研究进展 被引量：6

Review on mechanism of garlic greening
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摘要 综述了大蒜的绿变机理;论述了大蒜绿色素的性质、分离纯化过程,并对绿色素形成途径进行了探讨。 The mechanism of garlic greening was summarized. The property, isolation and purity of garlic green pigments, and discussed the pathway for garlic greening were dissertated.
作者 王丹 张京生 赵广华
机构地区 中国农业大学食品科学与营养工程学院
出处 《食品工业科技》 CAS CSCD 北大核心 2008年第10期294-296,300,共4页 Science and Technology of Food Industry
基金 国家自然科学基金支持项目(30570181)
关键词 大蒜 绿变 半胱氨酸亚砜 硫代亚磺酸酯 garlic greening L-cysteine sulfoxide thiosulfinate
分类号 TS255.1 [轻工技术与工程—农产品加工及贮藏工程]
  • 相关文献

参考文献18

  • 1Joslyn M A, Sano T. The formation and decomposition of garlic pigment in crushed garlic tissue[ J ]. Food Res, 1955,21: 170-183.
  • 2Lee E J, Cho J E, crushed garlic ( Allium Kim J H, Lee S K. sativum L) cloves: Green pigment in purification and partial characterization [ J ] . Food Chernistry, 2007, 101 : 1677 -1686.
  • 3Imai S, Akita K,Tomotake M, Sawada H. Identification of two novel pigment precursors and a reddish- purple pigment involved in the blue-green discoloration of onion and garlic[J]. Journal of agricultural and food chemistry, 2006,54 : 843- 847.
  • 4Sano T. Green pigment formation in ground garlic. [ M S thesis] , University of California, Berkeley. 1950.
  • 5Bai B, Chen F, Wang Z, Liao X, Zhao G, Hu X. Methanism of the greening color formation of "laba" garlic, a traditional homemade Chinese food produet [ J ]. Journal of agricuhural and food chemistry, 2005, 53: 7103-7107.
  • 6赵晓丹,傅达奇中国农业大学食品学院,王萍,胡小松.腊八蒜绿变色素的分离提取[J].食品与发酵工业,2004,30(10):129-131. 被引量：12
  • 7Bai B, Li L, Hu X, Wang Z, Zhao G. Increase in the permeability of tonoplast of garlic (Allium sativum ) by monocarboxylic acids [ J ]. Journal of agricultural and food chemistry, 2006,54 : 8103- 8107.
  • 8Shannon S, Yamaguchi M, Howard F D. Reactions involved in formation of a pink pigment in onion purees [ J ]. Journal of agricultural and food chemistry, 1967, 15 ( 3 ) : 417-422.
  • 9Shannon S, Yamaguchi M, Howard F D. Precursors involved in the formation of pink pigments in onion purees [ J ]. Journal of agricultural and food chemistry, 1967, 15 ( 3 ) : 423 -426.
  • 10Lukes T M. Factors governing the greening of garlic puree [ J ]. Journal of food science, 1986,51 (6) :1577.

二级参考文献12

  • 1倪元颖,李丽梅,李景明,孙亚青.洋葱的风味形成机理及其生理功效[J].食品工业科技,2004,25(10):136-139. 被引量：30
  • 2刘绣华,陈伯森,汪汉卿.皂甙分离和结构鉴定研究进展[J].化学研究,1997,8(3):28-34. 被引量：10
  • 3彭军鹏,陈浩,乔艳秋,马立人,成井孝雄,铃木久弥,奥山澈,小林久芳.大蒜中两种新的甾体皂甙成分及其对血液凝聚性的影响[J].药学学报,1996,31(8):607-612. 被引量：17
  • 4Imai S, Akita K, Tomotake M et al.Blue pigment formation from onion and garlic[C].IFT Annual Meeting,1996
  • 5Lukes T M.Factors governing the greening of garlic puree[J].Food Sci,1986, 51:1 577
  • 6Torgils Fossen, Yvind M Andersen.Anthocyanins from red onion, allium cepa, with novel aglycone[J].Phytochemistry 62 (2003):1217～1220
  • 7Imai S, Akita K, et al.Identification of two novel pigment precursors and a reddish-purple pigment involved in the blue-green discoloration of onion and garlic [J].Agric Food Chem,2006,54:843-847.
  • 8Imai S, Akita K, et al. Model studies on precursor system generating blue pigment in onion and garlic [J].Agric Food Chem,2006,54:848-852.
  • 9Bai B, Chen F, et al. Mechanism of the greening color formation of“Laba”garlic,a traditional Chinese food product [J]. Agric Food Chem,2005,53:7103-7107.
  • 10Lukes T M. Governing the greening of garlic puree[J]. Food Sci,1986,51:1577-1578.

共引文献18

同被引文献65

引证文献6

二级引证文献13

食品工业科技
2008年 第10期

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