不同品种和加工工艺制得黑蒜的成分分析

目的比较不同品种和加工工艺制得黑蒜的成分。方法以独头蒜和多瓣蒜为试验材料,采用湿热加工法制备黑蒜,与相应鲜蒜和干热加工法生产的黑蒜(市售)比较,分析其主要成分的变化。采用苯酚硫酸法测定总糖含量,福林酚法测定多酚样物质含量,DPPH、ABTS、超氧阴离子自由基清除率以及FRAP法测定抗氧化性,硫酸钡吸光比浊法测定总硫含量,高效液相法测定含硫化合物含量。结果独头蒜与多瓣蒜相比,其总糖含量较高,但多酚样物质含量无明显差异;其DPPH自由基清除率较低,但ABTS和超氧阴离子自由基清除率以及总抗氧化能力无明显差异;除蒜氨酸含量稍高外,总硫、二烯丙基二硫(diallyl disulfide,DADS)和二烯丙基三硫(diallyltrisulfide,DATS)含量均无明显差异。无论独头蒜还是多瓣蒜,湿热加工成黑蒜后,总糖含量和多酚样物质均含量增高;ABTS、DPPH、超氧阴离子自由基清除率和总抗氧化能力均显著增高;蒜氨酸、DADS和DATS含量均降低,但S-烯丙基半胱氨酸(S-allyl cysteine,S-AC)含量增高,总硫含量无明显变化。湿热加工法制备的黑蒜与市售黑蒜相比,湿法加工黑蒜其多酚样物质含量较高,而市售黑蒜总糖含量较高;其ABTS、DPPH、超氧阴离子自由基清除率和总抗氧化能力均较高;蒜氨酸、DADS和DATS含量均较高,而S-AC含量较低。结论独头蒜与多瓣蒜制备而得的黑蒜的主要成分无明显差异。湿热加工法制备的黑蒜与市售黑蒜相比,抗氧化性较强,但S-AC含量较低。不同大蒜品种和加工工艺制备黑蒜可以为黑蒜生产和功能特性探究提供依据。

Composition analysis of black garlics prepared by different garlic types of and processing technologies

Objective To compare the compositions of black garlics prepared by different garlic types of and processing technologies. Methods Different black garlics prepared by two types of garlics (single-clove and multi-clove garlics) and two types of processing technologies (wet- and dry-heat processing methods) were compared to analyze their composition changes. Phenol-sulfuric method was used for total sugar assessment; Folin-Ciocalteu assay was used for detection of polyphenol content; DPPH, ABTS and superoxide radical scavenging, and FRAP ability tests were used to detect antioxidant activity; BaSO4 method was used for detection of total sulfur; HPLC was used for detection of sulfur-containing substances. Results Total sugar content was higher in single-clove garlic than multi-clove garlic, while no significant difference for polyphenol-like substances was observed; DPPH radical scavenging rate (DPPH RSR) was lower in single-clove garlic than multi-clove garlic, while no significant difference for ABTS radical scavenging rate (ABTS RSR), superoxide RSR, and FRAP activity were observed. Alliin in single-clove garlic was higher than that in multi-clove garlic, while total sulfur, diallyl disulfide (DADS) and diallyltrisulfide (DATS) had no significant difference. No matter single- or multi-clove garlics, when processed into black garlic, the content of total sugar and polyphenol-like substances increased; DPPH RSR, ABTS RSR, superoxide RSR, and FRAP activity increased, S-allyl cysteine (S-AC) also increased, while alliin, DADS, and DATS decreased, while no difference was observed for total sulfur content. In comparison of black garlics made from wet-heat and dry-heat processing, polyphenol-like substances, DPPH RSR, ABTS RSR, superoxide RSR, FRAP activity, alliin, DADS, and DATS were all higher, while total sugar content and S-AC were lower in black garlic made from wet-heat processing than those from dry-heat processing. Conclusion Major components of black garlics were similar between single-clove and multi-clove garlics. Higher antioxidant activity, but lower S-AC content were observed for the black garlic made by wet-heat processing than dry-heat processing method. Different varieties and processing technologies of black garlic can provide references for black garlic processing and functional characteristics exploration.