摘要
分别用热烫、冷冻、不同添加剂浸泡、不同温度等方法处理大蒜,测定处理后的原料中多糖、维生素C、MDA、大蒜素的含量,并进行体外抗氧化性能的测定。结果表明:漂烫处理对大蒜品质及抗氧化能力的影响最大,冷冻处理影响最小;随着温度的升高,大蒜中多糖、维生素C、大蒜素及MDA含量及抗氧化能力均下降;0.5%(w/v)柠檬酸处理可以较好地保持大蒜的品质及抗氧化能力,而NaCl和NaHCO_3对保护大蒜品质及抗氧化性没有效果。
The garlic were processed by to blanching, freeze, dip in diffent additives and treat of diffent temperature, the amylose, VC, MDA, garlicin and antioxidant activity of raw material after treated.The results showed , the most influence on quality and antioxidant activity of garlic was blanching, the least influence was freeze The amylose, VC, MDA, garlicin and antioxidant activity were downtrend with temperature increment ; The better quality and antioxidant activity of garlic were to keep by 0.5% citric acid, NaC1 and NaHCO3 had no effect.
出处
《中国食品添加剂》
CAS
2018年第3期120-123,共4页
China Food Additives
关键词
处理方法
大蒜
功能性物质
抗氧化性
process- method
garlic
functional substance
antioxidant activity
