摘要
大蒜(Allium sativum L.)为百合科葱属植物,不仅是备受欢迎的调味品,还是历史悠久的药用植物,是一种药食同源的两用佳品。大蒜鳞茎在加工的过程中会产生多种有机硫化物,这些有机硫化物是大蒜发挥其药理功效的主要活性成分,具有抑菌、抗氧化、抗肿瘤等多种药理活性。大蒜有机硫化物提取工艺的不同导致有机硫化物的组分略有差异,进一步影响了大蒜有机硫化物的生物活性。深入研究大蒜有机硫化物的提取工艺以及检测技术,为大蒜的开发和应用提供了理论依据。
Garlic(Allium sativum L.)is a plant of Alliumin Liliaceae,garlic is not only apopular condiment,but also a medicinal plant with a long history.During the processing of garlic bulb,a variety of organic sulfides are produced.These organic sulfides are the main active components of garlic,which have antibacterial,anti-oxidation,anti-tumor and other pharmacological activities.Different extraction processes of garlic organic sulfides lead to slightly difference in the components of organic sulfides,which further affects the biological activity of garlic organic sulfides.The extraction technology and detection technology of garlic organic sulfides are studied in the order to provide theoretical basis for the development and application of garlic.
作者
张碧薇
杨峰
樊继德
ZHANG Bi-wei;YANG Feng;FAN Ji-de(Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai Area,Xuzhou 221121,China)
出处
《中国调味品》
CAS
北大核心
2020年第2期197-200,共4页
China Condiment
基金
中华人民共和国农业农村部项目(CARS-24-A-07)
江苏现代农业产业技术体系建设专项资金资助(SXGC[2019]269)
关键词
大蒜
有机硫化物
提取工艺
检测技术
garlic
organic sulfides
extraction process
detection technology
