大蒜加工中阿霍烯产生过程的研究

阿霍烯是一种高生物活性硫化物,具有预防心血管疾病等功能。在新鲜大蒜中阿霍烯的含量极少,且稳定性差。本文用新鲜大蒜中的内源酶将其加工成富含阿霍烯的"黑大蒜"制品,调查国内外12种大蒜在加工中蒜氨酸、大蒜辣素和阿霍烯含量的变化,分析各成分含量之间的定量关系,以揭示阿霍烯的产生过程。试验结果表明,蒜氨酸含量在加工中逐渐减少,并趋于平衡;大蒜辣素含量在加工前、后都较低,而加工第2天出现最大值(即最大生成量);阿霍烯含量在加工20d内随时间呈线性增加。黑大蒜制品的阿霍烯含量随大蒜辣素含量的增加呈线性增加,大蒜辣素含量随新鲜大蒜中蒜氨酸含量的增加呈线性增加,充分说明蒜氨酸经过大蒜辣素向阿霍烯的转化过程。当新鲜大蒜中蒜氨酸含量为5.94%时,黑大蒜制品中阿霍烯的含量可达新鲜大蒜的17.5倍。

Studies on the Production of Ajoene during Garlic Processing

Ajoene is a phisiologically active sulfide that has the function of preventing cardiovascular diseases.In fresh garlic,however,ajoene content is very low and unstable.In the present study,a new product of’black garlic’ with rich ajoene was made from fresh garlic,using its interior enzymes.In order to understand the production of ajoene,the changes of alliin,allicin and ajoene content during the processing were investigated,and the relationships between the amounts of these compounds were analyzed.12 varieties of fresh garlic collected in China and abroad was used as the test material.The experimental results showed that the alliin content decreased gradually and then became constant during the processing;the allicin content reached maximum in two days,but was very low at the beginning and the end of processing;the ajoene content increased linearly with time in the first 20 days of processing.The ajoene content of black-garlic product increased linearly with increasing maximum allicin content,and the maximum allicin content increased linearly with increasing alliin content of fresh garlic.It demonstrated that alliin was converted to ajoene via allicin during the processing.When fresh garlic had an alliin content of 5.94%,the ajoene content of black-garlic product was 17.5 times higher than that of fresh garlic.