摘要
药食同源的大蒜,在生理学上有多种重要的功能作用,且在食品加工和生产中起到重要的防腐抑菌作用。通过分析与研究大蒜中活性成分的相互关系、提取工艺以及活性中间体———二烯丙基硫代亚磺酸酯(蒜素)的检测方法,为大蒜中丰富营养成分的开发和应用提供了理论基础。
Garlic not only has many significant physiological functions, but also plays an important role in food processing and production of anticorrosive and antibacterial. The relationship and extraction processing technology of active ingredients in garlic and determination methods of diallylthiosulfinate （allicin）, which is active intermediates were analysed and studied, providing theoretical basis to development and application of rich nutrition in garlic.
出处
《粮食与食品工业》
2013年第3期42-44,48,共4页
Cereal & Food Industry
关键词
大蒜
活性成分
蒜素
提取
检测
garlic
active ingredients
allicin
extraction
determination
