摘要
为探讨大蒜发酵过程中功能物质及抗氧化能力随时间的变化规律,采用恒温恒湿条件发酵大蒜,分别测定不同发酵时间大蒜中总糖、氨基酸、多酚等物质含量,分析物质含量变化与发酵时间的关系。结果表明:多糖、还原糖、蛋白质、氨基酸和多酚等物质的含量均随发酵时间先上升后缓慢下降,均明显高于新鲜大蒜的含量,表明发酵大蒜具有更高的营养价值和更强的抗氧化活性。相关性分析表明:蛋白质、氨基酸、还原糖和多酚等与发酵大蒜抗氧化能力呈正相关,是发酵大蒜的主要抗氧化物质。大蒜素的含量明显降低使得发酵大蒜几乎失去了新鲜大蒜的刺激性气味和辛辣味,有利于大蒜良好口感的形成。物质含量与发酵时间的变化关系分析表明:大蒜发酵过程是一系列复杂多反应共同作用的结果,应根据变化规律进一步优化大蒜发酵工艺参数。
In order to evaluate the relationship between functional compounds and antioxidant capacity in fermentation process of garlic,the content of polysaccharides,reducing sugars,proteins,amino acids and polyphenols of garlic is determined at different fermentation time with constant temperature and humidity.The results show that the content of polysaccharides,reducing sugars,proteins,amino acids and polyphenols firstly increases and then decreases slowly,and all the content of fermented garlic is significantly higher than that of fresh garlic,which indicates that fermented garlic has higher nutritional value and stronger antioxidant activity.Correlation analysis shows that proteins,amino acids,reducing sugars and polyphenols are positively correlated with the antioxidant capacity of fermented garlic,which are the main antioxidant substances of fermented garlic.The significant reduction in the content of allicin makes the fermented garlic almost lose the pungent smell and spicy taste of fresh garlic,which is beneficial to the formation of good taste of garlic.The changes analysis of the relationship between material content and fermentation time indicates that the garlic fermentation process is the result of a series of complex and multiple reactions,the fermentation parameters should be further optimized according to the change rules.
作者
唐仕荣
陈尚龙
苗敬芝
高菲
孙苗
TANG Shi-rong;CHEN Shang-long;MIAO Jing-zhi;GAO Fei;SUN Miao(College of Food（Biological）Engineering,Xuzhou University of Technology,Xuzhou 221018,China;Jiangsu Key Construction Laboratory of Food Resources Development and Quality Safe,Xuzhou University of Technology,Xuzhou 221018,China)
出处
《中国调味品》
CAS
北大核心
2018年第10期17-21,共5页
China Condiment
基金
江苏省苏北科技计划项目(SZ-XZ2017024)
江苏省重点研发计划项目(BE2016316)
关键词
大蒜
发酵
营养物质
抗氧化活性
garlic
fermentation
functional compounds
antioxidant capacity
