盐醋处理对大蒜超氧化物歧化酶活性及可溶性糖和蛋白质含量的影响

Effects of salt and Vinegar Treatments on SOD Activity and Content of Soluble Sugar and Protein of Garlic

本试验分别用食醋、食盐水、蒸馏水对蒜瓣进行浸泡处理后,对大蒜的超氧化物歧化酶(SOD)活性、可溶性糖和蛋白质含量进行测定比较,证明生食是大蒜的最佳食用方法。

In this experiment, the SOD activity, the content of soluble sugar and protein in garlic cloves were determined and compared after soaked in vinegar, salt water and distilled water for some time. As a resuit, the raw garlic was more helpful for people health.