预处理工艺对黑蒜功能性成分、抗氧化活性影响及相关性研究

分别利用微生物、冷冻和高温高压3种工艺对白蒜进行预处理,发酵制备黑蒜,对黑蒜发酵过程中的色差、褐变程度、总酚、蛋白质、总酸、pH、S-烯丙基-L-半胱氨酸(S-allyl-L-cysteine,SAC)、5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)等理化指标进行监测,并对羟自由基清除能力、ABTS自由基清除能力、还原力等抗氧化能力及相关性进行解析。结果表明,不同预处理工艺制备的黑蒜,在其发酵过程中,色差、褐变程度均呈现出先上升后趋于稳定的趋势;总酚、可滴定酸、可溶性蛋白质含量等均呈现增加的趋势,与羟自由基清除能力、ABTS自由基清除能力、还原力呈现出正相关的趋势;发酵制备的黑蒜中SAC含量均高于鲜蒜,不同预处理工艺显著降低了黑蒜中的5-HMF含量。该研究为高品质、高营养黑蒜的发酵和可能关键危害因子5-HMF含量的调控提供了基础数据,为降低食品中5-HMF含量做出可行性研究。

The effect of pretreatment on functional components and antioxidant activity of black garlic

The white garlic was pretreated with microorganisms,freezing and high temperature and high pressure respectively,and the black garlic was fermented.The chromatic aberration,browning degree,total phenol,protein,total acid,pH,S-allyl-L-cysteine(SAC),5-hydroxymethylfurfural(5-HMF)and other physicochemical indexes of black garlic during fermentation were monitored,and the hydroxyl radical scavenging ability,ABTS radical scavenging ability,and pH value were also been explored.The antioxidant capacity and correlation were analyzed,as well.The results showed that in the fermentation process,the chromatic aberration and browning degree of black garlic increased first and then they tended to be stable.The contents of total phenol,titratable acid and soluble protein showed an increasing trend,and a positive correlation with hydroxyl radical scavenging ability,ABTS free radical scavenging ability and reducing power.Moreover,the content of SAC in black garlic was higher than that in fresh garlic.The content of 5-HMF in black garlic was significantly decreased by different pretreatment processes.This study provides reference for the fermentation of high-quality and high nutrition black garlic and the regulation of 5-HMF content and makes a feasibility study on reducing 5-HMF content in food.