不同产地大蒜加工黑蒜适宜性研究  

Study on the Suitability of Garlic for Processing Black Garlic from Different Habitats

作　　者：李嗣生 佟利惠 任泽宇 董浩 梁健 李宁阳[1] LI Si-sheng;TONG Li-hui;REN Ze-yu;DONG Hao;LIANG Jian;LI Ning-yang(College of Food Science and Engineering,Shandong Agriculture University,Tai＇an 271018,China;Shandong Meijia Group Co.,LTD,Rizhao 276826,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东美佳集团有限公司,山东日照276826

出　　处：《中国果菜》2018年第9期5-9,共5页China Fruit & Vegetable

基　　金：山东省重点研发计划项目(2016GNC113014);山东省(农业)重大应用技术创新项目(2130106)

摘　　要：选用河南中牟、江苏邳州等5个不同产地的大蒜,加工黑蒜,通过测定黑蒜中的还原糖、氨基态氮、总酚、羟甲基糠醛(5-HMF)、水分含量,分析选出适合加工黑蒜的大蒜产地。结果表明,不同产地大蒜加工成的黑蒜中,还原糖的含量差距不明显;江苏邳州的,蛋白质分解较为彻底,游离氨基态氮含量较高;江苏邳州的,总酚含量最高;不同产地最终5-HMF的含量几乎一致,云南洱海独头蒜的含量稍高一些。综上所述,江苏邳州所产大蒜适宜加工成黑蒜,所得黑蒜产品的营养价值高。In this paper, garlic from five different producing areas, such as Zhongmu in Henan province andPizhou in Jiangsu province, was processed into black garlic. Through the determination of reducing sugar,amino nitrogen, total phenol, hydroxymethylfurfural （5-HMF） and water content in black garlic, the garlicproducing area suitable for processing black garlic was selected. The results showed that there was no obviousdifference in reducing sugar content among black garlic processed from different producing areas. In Pizhou ofJiangsu province, protein decomposition is thorough and free amino nitrogen content is high, and the totalphenol content is the highest. The final content of 5-HMF is almost the same in all producing areas, and thecontent of garlic is slightly higher in Erhai, Yunnan province. To sum up, the garlic produced in Pizhou,Jiangsu province is suitable for processing into black garlic, and the nutritional price of the black garlic productis high.

关 键 词：黑蒜 产地 品质 分离测定 感官评价 

分 类 号：S226.6[农业科学—农业机械化工程]