独瓣、多瓣黑蒜发酵前后成分及抗氧化活性的分析

Compositions and antioxidant activities of single-clove and multiple-clove black garlic before and after fermentation

分析发酵前后独瓣、多瓣黑蒜的成分可知,还原糖、葡萄糖、总硫、总酚、总酸含量显著增加,脂肪、粗纤维、维生素C含量显著降低,矿质元素(钠、钙、铁、镁、锌、钾)含量无显著变化,蛋白质含量独瓣黑蒜显著增加而多瓣黑蒜无显著变化。独瓣黑蒜和多瓣黑蒜相比,独瓣黑蒜中总硫、维生素C含量较高,多瓣黑蒜中总酸、多种矿质元素含量较高。分析发酵前后水解氨基酸含量的变化可知,黑蒜中大多数种类的水解氨基酸含量及17种水解氨基酸总量较鲜蒜显著增加。独瓣黑蒜和多瓣黑蒜相比,17种水解氨基酸总量无显著差异,大多数种类水解氨基酸含量虽然差异较大但是含量较高和含量较低的水解氨基酸种类具有相似性。体外抗氧化实验结果表明,独瓣、多瓣黑蒜水提物和醇提物的总抗氧化能力及ABTS阳离子自由基和DPPH自由基清除能力均较发酵前的鲜蒜显著提高。独瓣黑蒜与多瓣黑蒜的体外抗氧化能力无显著差异。

By analyzing the compositions of black garlics before and after fermentation,it was found that the contents of reducing sug-ar,glucose,total sulfurs,total phenols and total acids were higher than those in fresh garlic,while the contents of fat,crude fiber and vi-tamin C were lower.The contents of mineral elements(Na,Ca,Fe,Mg,Zn and P)in black garlics had no significant change compared with those in fresh garlic.The protein content of the single-clove black garlic was significantly higher than that of the fresh garlic,while the protein content of the multiple-clove black garlic had no significant difference compared with that of the fresh garlic.The contents of total sulfurs and vitamin C in the single-clove black garlic were significantly higher than those in the multiple-clove black garlic,and the contents of total acids and multiple mineral elements in the multiple-clove black garlic were significantly higher than those in the single-clove black garlic.After analyzing the changes of hydrolyzed amino acids contents before and after fermentation,it was found that the con-tents of most types of hydrolyzed amino acids and the total amount of 17 types of hydrolyzed amino acids in black garlic were significantly higher than those in fresh garlic.Compared with the multiple-clove black garlic,there was no significant difference in the total amount of 17 types of hydrolyzed amino acids in the single-clove black garlic.Although the contents of most types of hydrolyzed amino acids were quite different,the types of the hydrolyzed amino acids with higher content and lower content were similar.In vitro experiments proved that the total antioxidant capacities and free radical(ABTS and DPPH)scavenging capacities of water extract and alcohol extract in black garlics were significantly higher than those in fresh garlic.There was no significant difference in the antioxidant capacity between the sin-gle-clove and the multiple-clove black garlic.