腊八蒜绿变过程中的品质变化研究

Study on the Quality Change of Laba Garlic in the Greening Process

文章旨在研究影响腊八蒜绿变的因素如温度、醋酸使用量和该条件下腊八蒜品质指标的变化情况,品质指标包括腊八蒜色泽、总酸含量、大蒜素、可溶性固形物、总酚含量、抗氧化能力。结果显示:腌制腊八蒜的最佳条件为6%醋酸溶液、温度35℃。腊八蒜在此条件下腌制:绿变时间短,口味适宜;外观色泽先变蓝后变绿,红绿值a、蓝黄值b、明亮度L值快速下降;总酸含量逐渐升高,由腌制前的9.75%升高至绿变后的25.21%;可溶性固形物含量变化并不大,由腌制前的15.8%逐渐下降至绿变后的14.1%;大蒜素的含量逐渐降低,由腌制前的3.14 g/kg下降至绿变后的1.25 g/kg;腌制过程会导致大蒜中总酚含量和抗氧化能力降低,总酚含量由腌制前的54.3%下降至绿变后的42.2%;DPPH自由基清除能力和铁离子还原能力分别由腌制前的13.3%、12.3%下降至绿变后的11.45%、10.3%。

The aim is to study the factors affecting the greening of Laba garlic,such as temperature,acetic acid amount and the change of quality indexes of Laba garlic,including the color,total acid content,allicin,soluble solids,total phenol content,antioxidant capacity of Laba garlic.The results show that the optimal conditions for pickling Laba garlic are 6%acetic acid solution and 35℃.Laba garlic pickled under such conditions:greening time is short,taste is appropriate;the appearance color turns blue firstly and then turns green,and the red-green value a,blue-yellow value b and brightness L value decrease rapidly;the total acid content increases gradually from 9.75%before pickling to 25.21%after greening;the content of soluble solids has no significant change from 15.8%before pickling to 14.1%after greening;the content of allicin decreases gradually from 3.14 g/kg before pickling to 1.25 g/kg after greening;the total phenol content and antioxidant capacity of garlic decrease during the pickling process,and the total phenol content decreases from 54.3%before pickling to 42.2%after greening;DPPH radical scavenging ability and iron ion reducing ability decrease from 13.3%and 12.3%before pickling to 11.45%and 10.3%after greening respectively.