黑蒜加工中类黑精相关成分变化及其组成分析

Changes in the Related Components of Melanoidin in Black Garlic Processing and Its Composition Analysis

以黑蒜为原料,采用DNS法、苯酚-硫酸法、全自动氨基酸分析仪及高效液相色谱法,对黑蒜加工不同时间点还原糖、总糖、氨基酸、5-羟甲基糠醛(5-HMF)等类黑精形成相关成分的含量进行分析。同时提取黑蒜类黑精,采用热裂解-气相色谱-质谱(pyrolysis-gas chromatography-mass spectrometry,Py-GC-MS)联用技术分析黑蒜类黑精的化学组成:结果表明:加工过程中总糖呈下降趋势,还原糖含量逐渐升高;共检出13种氨基酸,除组氨酸外,其他氨基酸均有不同程度的降低,其中降幅最为明显的有精氨酸、赖氨酸、天冬氨酸和苯丙氨酸;5-HMF有一个先升后降的过程;Py-GC-MS结果表明:黑蒜类黑精中相对含量最高的为呋喃类,其次为吡咯类、噻吩类、烷烃、糠醛类、酚类等。

With black garlic as the raw material,using the DNS method,phenol-sulfuric acid method,automatic amino acid analyzer and high performance liquid chromatography（HPLC）method,the content of reducing sugar,total sugar,amino acid,5-HMF and other related components during black garlic processing at different time points are analyzed.At the same time,the melanoidin is extracted and analyzed by pyrolysis-gas chromatography-mass spectrometry（Py-GC-MS）.The results show that the total sugar content gradually declines,the reducing sugar content rises obviously,13 types of amino acids are found and all of them decline except histidine.Among them,the most significant decrease is in arginine,lysine,aspartate and phenylalanine,5-HMF has a first rise and then descend,Py-GC-MS results show that the highest relative content of black garlic is furans,followed by pyrrole,thiophenes,alkanes,furfurals,phenols,etc..