黑蒜加工过程中总酚和可溶性糖的含量变化  

Changes of total phenol and soluble sugar content in the fementation process of black garlic

作　　者：孙艳[1,2] 王振[2] 葛朝晖[2] 刘兆明[2] 黄清松[1] 张谦[2] 

机构地区：[1]广东药学院中药学院,广州510000 [2]临沂大学药学院,临沂276000

出　　处：《食品科技》2016年第1期44-47,共4页Food Science and Technology

摘　　要：目的:研究苍山大蒜和独头蒜及其加工而成的黑蒜提取物中总酚和可溶性糖的检测方法,比较生蒜和黑蒜提取物中总酚和可溶性糖的含量。方法:制定没食子酸及蔗糖的标准曲线,采用Folin-Ciocalteu法和蒽酮比色法对大蒜和黑蒜提取物中总酚和可溶性糖含量进行测定。结果:苍山大蒜和独头蒜中可溶性糖含量最高值分别为32.658 g/100 g、54.597 g/100 g,总酚含量的最高值为0.528 g/100 g、0.385 g/100 g。结论:与生蒜相比,黑蒜中的可溶性糖和总酚的含量均增加。Objective： To study the total phenol and soluble sugar of black garlic and to determine the detection method, compare the raw garlic and black garlic extract of total phenol and soluble sugar content. Method： To formulate standard curve of garlic acid and sucrose by Folin Ciocalteu method and anthrone colorimetry of garlic and total polyphenols and soluble sugar content in the black garlic extract were determined. Results： In raw garlic and black garlic, the highest value of reducing sugar content were 32.658 g/100 g, 54.597 g/100 g, total phenol content in the highest were 0.528 g/100 g, 0.385 g/100 g. Conclusion： Compared with raw garlic, black garlic polysaccharide and total phenol content are increased.

关 键 词：大蒜 黑蒜 总酚 可溶性糖 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]