炸蒜蓉活性成分的研究  

Study on the Active Components of Fried Garlic

作　　者：严赞开[1] 陈文敏[1] 

机构地区：[1]韩山师范学院化学与环境工程学院,广东潮州521041

出　　处：《中国调味品》2017年第5期123-124,共2页China Condiment

摘　　要：为了探究炸蒜蓉吃法是否科学,采用水蒸气蒸馏法提取生蒜和炸蒜蓉的挥发油,运用GC-MS技术测试其化学成分。结果表明:生大蒜与油炸蒜蓉中所含硫化物活性成分占挥发油中的比例基本相同;但炸蒜蓉的活性成分经过高温处理后,含硫活性成分较生蒜分散,蒜素的含量有一定程度的下降,但变化不大。In order to explore whether the fried garlic is scientific or not, the volatile oils are extracted by steam distillation, and the chemical composition is tested by GC-MS technology：The results show that the proportion of volatile oils is basically the same between raw garlic and fried garlic in sulfur-containing active components; but the fried garlic contains more dispersed sulfur-containing active ingredients than raw garlic after hightemperature treatment, and the content of allicin has a certain decline, while the change is not significant.

关 键 词：蒜素 炸蒜蓉 挥发油 

分 类 号：TS264.2[轻工技术与工程—发酵工程]