黑大蒜发酵过程中功能性成分以及抗氧化活性的动态变化研究

采用五阶段发酵法制备黑大蒜,并研究了发酵各阶段黑大蒜的功能性成分的动态变化。结果表明,第一阶段是还原糖含量、抗氧化物质和活性的增强阶段,还原糖含量、总多酚含量、总黄酮类含量、DPPH自由基清除能力以及FRAP铁还原抗氧化力相比新鲜大蒜分别增加了12、4、7、7、7倍;第二阶段是大蒜中的蒜氨酸转换为S-烯丙基-L半胱氨酸亚砜的过程,S-烯丙基-L半胱氨酸亚砜的含量比新鲜大蒜增加了12倍;第三阶段是促进大蒜转变为

Effect of fermentation stage on functional compounds and antioxidant capacity change of black garlic

In order to product black garlic from fresh garlic,five-stage fermentation techniques had been used and dynamic changes of functional compounds during fermentation stage were measured. The results indicated that the first fermentation stage strongest affect on reducing sugar content and antioxidant activities. Reducing sugar content,total phenolic content,total flavonoid content,DPPH and FRAP activities increased by about12,4,7,7 and 7 times,respectively,compared with fresh garlic. The second fermentation stage strongest affect on alliin and S- allyl- L- cysteine contents, that S- allyl- L- cysteine content increased by about 12 times,compared with fresh garlic. The third fermentation stage strongest affect on Maillard reaction efficiency. In addition,the fourth and fifth fermentation stage strongest affect on post-fermentation efficiency.