美拉德反应对大蒜营养成分和抗氧化性的影响  

Effect of Maillard reaction on nutrients and antioxidant activities of garlic

作　　者：王卫东[1] 王滢[1] 王超[1] 孙月娥[1] 高明侠[1] 

机构地区：[1]徐州工程学院食品生物工程学院,徐州221111

出　　处：《食品科技》2013年第4期42-44,48,共4页Food Science and Technology

基　　金：徐州市科技计划项目(XF11C002)

摘　　要：对大蒜在美拉德反应期间各种营养成分的变化进行了研究。结果表明:经过美拉德反应可以制得黑蒜,其各种营养成分相较于普通大蒜有了很大的变化。经过28d保温后,黑蒜中的水分含量为56.5%,相较于白蒜有所下降;还原糖含量为214.9mg/g、总酸含量为2.14%、总酚含量为5.4mg/g、5-HMF的含量为2729.12μg/g,相较于白蒜有所上升,总糖含量先上升后下降。同时,大蒜的抗氧活性得到提高,黑蒜的还原能力、羟基自由基的清除率是普通大蒜的10倍、3倍。黑蒜的抗氧化能力的增加在一定程度上与其含有的总酚和美拉德反应产物的增加有关。Changes of nutrients in garllic during Maillard reaction were studied.The results revealed that garllic becomes black garillic and its nutrients changes greatly.After keeping at a constant temperature for 28 d,the moisture content of black garlic was 56.5%,decling compared with the garlic.The reducing sugar content was 214.9 mg/g,total acid content 2.14%,total phenol content 5.4 mg/g,5-HMF content 2729.12 μg/g,increasing compared with garlic,total sugar and protein content increased initially and then decreased.In addition the antioxidant activities of black garlic has greatly improved.Reducing power and scavenging activity of black garlic against OH· is ten times,three times than that of garlic respectively.To some extent,the increasing in antioxidant capacity of black garlic related to the total phenol content and products of Maillard reaction.

关 键 词：大蒜 美拉德反应 抗氧化性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]