黑蒜加工过程中主要营养物质及抗氧化活性变化的研究

目的探究大蒜在发酵成为黑蒜过程中主要营养物质及抗氧化活性的变化。方法将新鲜大蒜置于高温密闭环境中发酵,定期测定蒜样的水分、还原糖、总酸、蛋白质及总酚的含量和抗氧化活性。结果在高温高湿条件下,随着发酵时间的延长,蒜瓣水分逐渐丧失,还原糖、总酸、蛋白质、总酚含量相对提高, 25 d时黑蒜的还原糖含量较鲜蒜增加12.19%,总酚含量提高6.7倍,蛋白质含量增加3.14 mg/g DW;抗氧化性能总体增加, DPPH清除能力提升了2.6倍。结论适宜的条件下发酵形成的黑蒜具有更高的营养价值和抗氧化活性。

Study on the changes of main nutrients and antioxidant activities of black garlic during processing

Objective To explore the changes of main nutrients and antioxidant activities in the process of fresh garlic fermented into black garlic. Methods Fresh garlic were fermented in a high temperature sealed environment, the content of water, reducing sugar, total acid, protein, total phenol and the antioxidant activities of garlic were determined regularly. Results Under high temperature and humidity conditions, the moisture of garlic was gradually lost, and the relative contents of reducing sugar, total acid, protein and total phenol were increased. Compared with fresh garlic, the content of reducing sugar in black garlic increased 12.19%, total phenol content improved over 6.7 folds and protein content increased by 3.14 mg/g DW. Moreover, the antioxidant activities of garlic during fermentation increased overall, and DPPH scavenging capacity in black garlic increased by 2.6 times. Conclusion Black garlic fermented under suitable conditions has higher nutritional value and antioxidant activity.