摘要
分别用热烫、冷冻、不同添加剂浸泡、不同温度等方法处理大蒜,测定处理后的原料中多糖、VC、MDA、大蒜素的含量,并进行体外抗氧化性能的测定。结果表明:漂烫处理对大蒜品质及抗氧化能力的影响最大,冷冻处理影响最小;随着温度的升高,大蒜中多糖、VC、大蒜素及MDA含量及抗氧化能力均下降;0.5%(W/V)柠檬酸处理可以较好地保持大蒜的品质及抗氧化能力,而NaCl和NaHCO3对保护大蒜品质及抗氧化性没有效果。
The garlic is treated with blanching,freezing,soaking with different additives and different temperatures,and the content of polysaccharides,VC,MDA and allicin in the treated raw materials are measured,and the determination of antioxidant properties in vitro is performed.The results show that the blanching treatment has the greatest effect on the quality and antioxidant activity of garlic,and the effect of freezing treatment is the smallest.With the increase of temperature,the content of polysaccharides,VC,allicin,MDA and antioxidant activity in garlic decrease.0.5%（W/V）citric acid treatment can maintain the quality and antioxidant activity of garlic,while NaCl and NaHCO3 have no effect on the protection of quality and antioxidant activity of garlic.
作者
马利华
宋慧
尤敦学
MA Li-hua;SONG Hui;YOU Dun-xue(School of Food （Biology） Engineering, Xuzhou University of Technology, Xuzhou 221111, China;Jiangsu Jiusixiang Food Technology Co. ,Ltd., Xuzhou 221200, China)
出处
《中国调味品》
CAS
北大核心
2018年第7期74-76,79,共4页
China Condiment
关键词
处理方法
大蒜
品质
抗氧化性
treatment method
garlic
quality
antioxidant activity
