| 大蒜加工对其SOD活性的影响 |
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| 引用本文： | 张晓燕,郭海风.大蒜加工对其SOD活性的影响[J].中国调味品,2003(11):19-22. |
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| 作者姓名： | 张晓燕 郭海风 |
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| 作者单位： | 扬州职业大学,江苏,扬州,225002 |
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| 基金项目： | 扬州职业大学立项资助项目(No211) |
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| 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。
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| 关 键 词： | 大蒜 烹饪 加工 SOD活性 |
| 文章编号： | 1000-9973(2003)11-0019-04 |
| 修稿时间： | 2003年8月14日 |
The influence of garlic processing on its SOD activity |
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| Zhang Xiaoyan,Guo Haifeng.The influence of garlic processing on its SOD activity[J].China Condiment,2003(11):19-22. |
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| Authors: | Zhang Xiaoyan Guo Haifeng |
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| Abstract: | 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%. |
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| Keywords: | garlic cooking processing SOD activity |
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