金乡鲜蒜与黑蒜营养活性成分的含量比较

Nutrient-active ingredients in fresh garlics and black garlics of Jinxiang

采用国标法和大型仪器(AFS、HPLC)检测方法,探讨金乡多瓣蒜与独头蒜的营养活性物质的含量差异,以及发酵成黑蒜后其含量的变化。结果表明:可溶性糖的含量由高到低依次为多瓣黑蒜42.96±0.04g/100g,独头黑蒜41.25±0.02 g/100g,多瓣鲜蒜2.90±0.08 g/100g,独头鲜蒜2.61±0.04 g/100g。微量元素硒的含量由高到低依次为多瓣黑蒜65.94±4.98μg/kg,独头黑蒜53.81±0.45μg/kg,多瓣鲜蒜59.14±1.87μg/kg,独头鲜蒜50.97±0.57μg/kg。大蒜素的含量由高到低依次为独头鲜蒜407.35±11.46 mg/kg,多瓣鲜蒜275.44±15.97mg/kg,两种黑蒜中则均未检出大蒜素。通过鲜蒜与黑蒜的对比研究表明,各营养物质含量品种间差异小,但加工成黑蒜后可溶性糖含量增加20倍,大蒜素降至零。

This paper is to discuss the differences of nutrient-active substances between two cultivars（multi-clove and single-clove garlics）and their fermented products-black garlics. Anthrone colorimetric method was used for soluble sugar content determination,acid hydrolysis was used for crude fat detection,Kjeldahl method was used for protein analysis,atomic fluorescence spectrometry（AFS）method was used for the detection of selenium,and HPLC was used for allicin assessment. The results showd that the order from high to low of the content of soluble sugar was ：multi-clove black garlic（42.96±0.04 g/100 g）, single-clove black garlic（41.25±0.02 g/100 g）, multi-clove fresh garlic（2.90±0.08 g/100 g）,single-clove fresh garlic（2.61±0.04 g/100 g）,respectively. The content of selenium in multi-clove black garlic was 65.94±4.98μg/kg,single-clove black garlic was 53.81±0.45μg/kg,multi-clove garlic was 59.14±1.87μg/kg,and single-clove garlic was 50.97±0.57μg/kg. The allicin content of multi-clove fresh garlic was 275.44 ± 15.97 mg/kg,and the single-clove fresh garlic was 407.35 ± 11.46 mg/kg,but allicin was not detectable in both of their black garlics. The conclusion is that no significant difference of nutrient active substances between the two cultivars,grown in Jinxiang,Shandong province. High temperature has a greater effect on soluble sugar content and allicin,the content of soluble sugar was increased by 20 times and allicin was reduced to zero after processed to black garlic.