不同颜色大蒜品质分析

以打破休眠期的大蒜为原料,制备白色、绿色和黄色3种颜色大蒜,对其总酚含量、还原糖含量、自由基清除率、风味及味道进行测定,探究不同颜色大蒜的营养价值、抗氧化能力及感官品质的差异。结果表明,不同颜色大蒜的营养价值、抗氧化能力及感官品质存在显著差异。新鲜白色大蒜中含有较多总酚,绿蒜次之,黄蒜中最少。还原糖含量恰恰相反,黄色大蒜含量最高。不同颜色大蒜都具有较好的清除自由基能力,清除自由基能力强弱为新鲜白色大蒜>绿色大蒜>黄色大蒜。风味分析中,氮氧化合物(W5S)和硫化物(W1W)的感应器具有明显响应值变化,且响应值大小排序为黄色大蒜>绿色大蒜>新鲜白色大蒜。而味觉上,咸味、甜味、酸味、苦味上存在明显差异。绿色和黄色大蒜保持较好酸味,同时甜度下降。新鲜白色大蒜可以较好维持咸味和苦味。

Storage Quality Analysis of Garlic with Different Colors

The white,green and yellow garlic were prepared by using the garlic by breaking dormancy period.The content of total phenolics,reducing sugar,radical scavenging rate,flavor and taste were measured to explore the difference of nutritional value,antioxidant capacity and sensory quality of different color garlic.The results showed that there were significant differences in nutritional value,antioxidant capacity and sensory quality of garlic with different colors.Fresh white garlic contained more total phenolics.On the contrary,the content of reducing sugar was the highest in yellow garlic.The flavor of the ability of radicals scavenging was fresh white garlic>green garlic>yellow garlic.The sensors related to nitrogen oxides(W5 S)and sulfides(W1 W)had obvious response value changes,and the order of response value was yellow garlic>green garlic>fresh white garlic.There were significant differences in the taste of saltiness,sweetness,sourness and bitterness.The green and yellow garlic had better keeping sour taste in sourness,and the sweetness decreased in sweetness.Fresh white garlic can maintain saltiness and bitterness.