黑蒜的简易制备及其抗氧化活性的测定

The simple preparation and determination of antioxidant activity of black garlic

探索了黑蒜制备的简易方法,测定不同发酵时间的黑蒜中水分、糖分、多酚含量以及抗氧化活性的变化。结果表明,在发酵温度为65℃,相对湿度85%~95%条件下,黑蒜发酵过程中水分明显降低,发酵0 d时水分含量为68.1%,30 d时下降至36.3%;总糖及多酚含量增加,发酵0 d时分别为2.6%、1.66 mg/g,发酵30 d后,分别达到10.7%、6.81 mg/g;其DPPH和羟自由基（·OH）清除率也明显提高,分别由26.4%、54.6%,增加至77.5%、85.3%。黑蒜的制备方法简单易行,口感独特,在研究中发现随发酵时间的延长,黑蒜中总糖含量、多酚含量与抗氧化能力均有所提高,相较于普通大蒜具有更高的营养价值。

To obtain the easy way for preparation of family black garlic and investigate the effects of fermentation time on the chemical composition and antioxidant activity of black garlic, the content of moisture, sugar and total phenolic, hydroxyl radicals scavenging activity, DPPH radical scavenging activity were determined. The results suggested that under the condition of fermentation temperature in range of 55 ℃ to 60 ℃, relative humidity range from 85% to 95%, the moisture content of black garlic decreased significantly during the fermentation process, while sugar and polyphenols content were increased. The moisture, sugar and polyphenols content of fresh garlic was 68.1%, 2.6%, 1.66 mg/g. The components of black garlic fermented for 30 days were 36.3%, 10.7%, 6.81 mg/g, respectively. Besides, the black garlic had a higher free radical scavenging ability in comparison with fresh garlic. Its aqueous samples exhibited increased DPPH and hydroxyl radicals scavenging activities with increased fermentation time. The inhibition of hydroxyl radicals and DPPH radicals increased from26.4%, 54.6% to 26.4% and 85.3%,respectively. Results of this study illustrates that preparation method of family black garlic is simple, and the black garlic has a unique mouthfeel and great antioxidant capacity.