非发酵黑蒜的制备及其质量评价

Preparation and quality evaluation of non-fermented black garlic

目的:制备一种非发酵黑蒜,并评价其质量。方法:采用高温高压蒸制方法制备一种非发酵黑蒜,并与大蒜、发酵黑蒜进行氨基酸含量、总酚含量及抗氧化活性对比分析。氨基酸含量测定采用HPLC-UV法,总酚含量测定采用福林酚法,抗氧化活性采用DPPH自由基清除率评价。结果:大蒜及其加工品发酵黑蒜、非发酵黑蒜的氨基酸丰富而全面;在所检测的21种氨基酸中,大蒜含有除天冬氨酸、丝氨酸外的19种,而发酵黑蒜、非发酵黑蒜21种氨基酸均含有;且无论是总氨基酸还是各单体氨基酸,非发酵黑蒜的含量均明显高于发酵黑蒜,高于大蒜。大蒜的总酚含量平均为0.22 mg没食子酸/100 mg,发酵黑蒜平均为0.51 mg没食子酸/100 mg,非发酵黑蒜平均为1.20 mg没食子酸/100 mg。在所选的相同浓度下,大蒜的DPPH自由基平均清除率为29.2%,发酵黑蒜平均为52.3%,非发酵黑蒜平均为92.8%。结论:与发酵黑蒜相比,非发酵黑蒜有着更简单的加工工艺、更短的加工时间、更低的成本消耗、更高的营养价值、更高的抗氧化能力,是一种较好的大蒜加工方向。

Objective： To prepare a non-fermented black garlic, and evaluate its quality. Methods： To prepare a non-fermented black garlic with high temperature steaming method, and then comparative analysis of its amino acids content, total phenolics content and antioxidant activity with garlic and fermented black garlic. Amino acids content was determined by HPLC-UV method, total phenolics content was determined by Folin-Ciocalteu method, and antioxidant activity was evaluated using DPPH radical scavenging ability. Results： Garlic, fermented black garlic and non-fermented black garlic are rich in amino acids. In 21 kinds of amino acids detected, garlic contains 19 kinds except serine and aspartic acid, fermented black garlic and non-fermented black garlic contain all the 21 amino acids, and either total or each monomer amino acids of non-fermented black garlic were significantly higher than fermented black garlic, higher than garlic. The average total phenolics content of garlic was 0.22 mg gallic acid/100 mg, fermented black garlic’s was 0.51 mg gallic acid/100 mg, non-fermented black garlic’s was 1.20 mg gallic acid/100mg. In the same concentration selected, DPPH radical scavenging rate of garlic was 29.2% on average, fermented black garlic average of 52.3%, non-fermented black garlic average of 92.8%. Conclusions： Compared with fermented black garlic, non-fermented black garlic has a much simpler process, shorter processing times, lower cost of ownership, higher nutritional value, higher antioxidant capacity, is a good garlic processing direction.