不同加工工艺对黑蒜产品品质的影响

黑蒜是一种新型大蒜加工制品,通过不同加工工艺得到两种不同的产品黑蒜1号和黑蒜2号,其中黑蒜1号的生产周期为黑蒜2号的3倍。本研究比较了两种加工工艺对黑蒜基本营养成分、蒜氨酸含量以及自由基清除能力的影响。研究表明:与新鲜大蒜相比,黑蒜的水分含量较少约为40%,湿基中的可溶糖、蛋白质和多酚显著增多(P0.01),蒜氨酸含量减少。而干基中的营养物质除多酚外,其余成分都减少,脯氨酸和精氨酸急剧降低,变异系数分别为1.03和1.12。湿基对OH·的清除能力基本一致,对DPPH·的清除力为新鲜蒜的2倍。黑蒜1号的粗蛋白含量低于黑蒜2号,可溶糖、多酚、蒜氨酸皆高于黑蒜2号,粗蛋白和多酚变异系数达到0.20左右,各组分间存在显著差异(P0.05)。在不同浓度下对自由基清除能力相同,当浓度为0.05 g/m L时,对OH·和DPPH·的清除率达到了90%以上。电子舌可以有效的区别两种产品。

Effect of Different Processing Techniques on Quality of Black Garlic Products

Black garlic is a new kind of garlic product. Two different black garlic products, namely No. 1 and No. 2, were obtained using different processing techniques; the production cycle of black garlic No. 1 was three times as long as that of No. 2. In this study, the effects of two different processing techniques on the nutrient composition, allin content, and free radical scavenging capacity of black garlic products were compared. The results revealed that the moisture (around 40%) and alliin contents of the black garlic products were less than those of fresh garlic, and black garlic contained more soluble sugar, protein, and polyphenols than fresh garlic on a wet basis. With the exception of polyphenols, the other contents decreased on a dry basis; the proline and arginine contents decreased significantly, with coefficients of variation of 1.03 and 1.12, respectively. On a wet basis, the OH? radical scavenging capacity of black garlic was similar to that of fresh garlic, and the DPPH? scavenging capacity of black garlic was twice as much as that of fresh garlic. The crude protein content of black garlic No. 1 was lower than that of black garlic No. 2, while the soluble sugar, polyphenol, and alliin contents were greater. The coefficients of variation of crude protein and polyphenol contents were about 0.20, and there were significant differences (P < 0.05) among all components. The extracts from the two black garlic products showed equivalent OH? and DPPH? scavenging capacities at various concentrations. When the extract concentration was 0.05 g/mL, more than 90% of the OH? and DPPH? radicals were scavenged. The two black garlic products could be distinguished using an electronic tongue.