| 不同烹饪方法对大蒜素影响的研究 |
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| 引用本文： | 高雪琴,张晓娜.不同烹饪方法对大蒜素影响的研究[J].食品工程,2010(2):48-50. |
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| 作者姓名： | 高雪琴 张晓娜 |
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| 作者单位： | 河南科技学院,新乡,453003 |
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| 摘 要： | 在空白试验的基础上,利用定硫法测定经过不同烹饪方法加工后,大蒜中大蒜素的含量。结果如下：油炸大蒜后的大蒜辣素含量0.0677g/100g,蒸制大蒜后的大蒜辣素含量0.0684g/100g,水煮大蒜后的大蒜辣素含量0.0845g/100g,微波加热大蒜后的大蒜辣素含量0.1914g/100g。结论：破坏大蒜素最小的烹饪方法是微波加热法,破坏最大的是油炸烹调法。
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| 关 键 词： | 大蒜素 微波加热 蒸制 油炸 水煮 定硫法 |
Research on the effects of different cuisine on the allicin |
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| GAO Xue-qin,ZHANG Xiao-na.Research on the effects of different cuisine on the allicin[J].Food Engineering,2010(2):48-50. |
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| Authors: | GAO Xue-qin ZHANG Xiao-na |
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| Affiliation: | (Henan institute of science and technology,Xinxiang 453003,China) |
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| Abstract: | This thesis was based on the blank experiments,using the constant surplur way to determine the amount of allicin in various cookings.After deep frying,steaming,boiling and microwave,the amount of allicin were 0.067 7%,0.068 4%,0.084 5,and 0.191 4% respectively.The results showed that microwave was the best way to preserve the allicin,and deep frying was the most serious way to destroy allicin in cooking. |
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| Keywords: | allicin microwaving heating steaming deep frying boiling constant sulplur method |
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