摘要
比较了不同烹饪、加工方法对大蒜SOD活性的影响,结果表明,生食大蒜,可有效摄入SOD;经一般加热烹饪处理后大蒜SOD损失70%以上;长时间用醋腌渍,SOD完全损失。选择合适的烫漂脱臭条件,可使SOD的损失率控制在30%以内。
This paper gives a comparison between the effects of different cooking and processing on garlic SOD activity.The result shows that if the garlic is eaten raw,the SOD of it can be effectively taken in;that after the garlic is normally heat-cooking processed,the SOD can be lost more than 70%;and that when it is salted under acid condition,its SOD can be lost completely.The author suggests that to choose the proper heating,washing and off-odors conditions during the processing,the loss rate of SOD should be controlled within 30%.
出处
《中国调味品》
CAS
北大核心
2003年第11期19-22,共4页
China Condiment
基金
扬州职业大学立项资助项目(No211)
关键词
大蒜
烹饪
加工
SOD活性
garlic
cooking
processing
SOD activity
