醋蒜泡制过程中化学成分的变化研究  

Research on Changes of Chemical Constituents of Pickled Garlic during Pickling Process

作　　者：王嘉琳[1] 李丽慧[1] 杨绍祥[1,2] 刘永国[1,2] 田红玉[1,2] 

机构地区：[1]北京工商大学食品学院,北京100048 [2]北京工商大学北京市食品风味化学重点实验室,北京100048

出　　处：《中国调味品》2017年第5期28-35,共8页China Condiment

基　　金：北京市教委科研计划一般资助项目(SQKM201610011003)

摘　　要：以醋蒜(腊八蒜)为研究对象,运用有机溶剂提取法提取其化学成分,利用GC-MS进行测定。通过对比醋蒜泡制过程中每天化学成分的变化情况,发现醋蒜在泡制5~9天时,颜色最绿,其中二烯丙基三硫、二烯丙基二硫含量较高,并产生了3-羟基-2-丁酮、烯丙基甲基二硫醚等食用香料,该阶段较适于食用。The organic solvent extraction method is used to extract the chemical constituents of pickled garlic, and then analyze its components using GC-MS. By contrasting the changes of chemical constituents each day, it is found that pickled garlic is the greenest after 5;9 days＇ picking. It contains diallyl trisulfide and diallyl disulfide with higher content, it also produces 3-hydroxy-2-butanone, allyl methyl disulfide and other flavour spices

关 键 词：醋蒜 化学成分 食用香料 

分 类 号：TS264.3[轻工技术与工程—发酵工程]