摘要
研究了蒜片热风干燥工艺中蒜片厚度和干燥温度对蒜片中二烯丙基三硫量的影响。确定干燥温度55℃,切片厚度3cm,为蒜片最佳干燥工艺。应用气质联用方法对蒜片中的有机硫化物进行定性分析,共鉴定出64种化合物,其中40种为杂环衍生物,综上可见,该文的研究可为蒜片生产及其保健功能研究提供科学依据。
Effects of different slice thickness and drying temperature were studied on the yield of DATS during the drying of garlic slice. The optimum drying technology was as follows that slice thickness 3 cm, drying temperature 55℃. The organic sulfide in the dried garlic slice was seperated and examined by GC-MS. 64 compounds in which 40 compounds were heterocyclic derivatives were found, the results provided technical foundation for garlic slice processing and its health functional studies.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2007年第10期271-274,共4页
Transactions of the Chinese Society of Agricultural Engineering
