摘要
目的:研究苍山大蒜和独头蒜及其加工而成的黑蒜提取物中总酚和可溶性糖的检测方法,比较生蒜和黑蒜提取物中总酚和可溶性糖的含量。方法:制定没食子酸及蔗糖的标准曲线,采用Folin-Ciocalteu法和蒽酮比色法对大蒜和黑蒜提取物中总酚和可溶性糖含量进行测定。结果:苍山大蒜和独头蒜中可溶性糖含量最高值分别为32.658 g/100 g、54.597 g/100 g,总酚含量的最高值为0.528 g/100 g、0.385 g/100 g。结论:与生蒜相比,黑蒜中的可溶性糖和总酚的含量均增加。
Objective： To study the total phenol and soluble sugar of black garlic and to determine the detection method, compare the raw garlic and black garlic extract of total phenol and soluble sugar content. Method： To formulate standard curve of garlic acid and sucrose by Folin Ciocalteu method and anthrone colorimetry of garlic and total polyphenols and soluble sugar content in the black garlic extract were determined. Results： In raw garlic and black garlic, the highest value of reducing sugar content were 32.658 g/100 g, 54.597 g/100 g, total phenol content in the highest were 0.528 g/100 g, 0.385 g/100 g. Conclusion： Compared with raw garlic, black garlic polysaccharide and total phenol content are increased.
出处
《食品科技》
CAS
北大核心
2016年第1期44-47,共4页
Food Science and Technology
关键词
大蒜
黑蒜
总酚
可溶性糖
garlic
black garlic
total phenol
soluble sugar
