国产品种大蒜理化特性及黑蒜陈化过程中品质变化

Q4 Agricultural and Biological Sciences

Korean Journal of Food Preservation Pub Date : 2023-06-01 DOI:10.11002/kjfp.2023.30.3.446

Seung-hee Yoo, G. Cha, Dong Gyu Kim, M. Kang

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引用次数: 0

摘要

摘要本研究比较了韩国国内代表性大蒜品种(南岛蒜、大田蒜、洪山蒜和义城蒜)的品质特征，并考察了它们在黑蒜老化过程中的变化。每个大蒜样品按照黑蒜的制作工艺陈化15天。生蒜总酚类化合物含量为85.2 ~ 109.7 mg GAE/100 g，随陈化时间的延长而增加，其中红山蒜在生蒜和陈化黑蒜中含量最高。生蒜中大蒜素含量为848.3 ~ 1087.5 mg/100 g，熟蒜第5天大蒜素含量显著下降(7.3 ~ 20.6 mg/100 g)。生蒜样品中γ-谷氨酰基- s -丙烯基-l-半胱氨酸GSAC含量为202.1 ~ 541.0 mg/100 g， γ-谷氨酰基- s -1-丙烯基-l-半胱氨酸GS1PC含量为311.1 ~ 474.3 mg/100 g，随着老化过程逐渐降低。4个品种生蒜的s -烯丙基半胱氨酸(SAC)和s -1-丙烯基-l-半胱氨酸(S1PC)含量均很低，但在第5 d达到最高，之后呈下降趋势。在老化第5 d，南道大蒜SAC含量最高(208.0 mg/100 g) (p<0.05)，义城大蒜S1PC含量显著高于其他品种(66.2 mg/100 g)。

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Physicochemical characteristics of domestic garlic by varieties and their quality changes during aging of black garlic

Abstract In this study, the quality characteristics of the representative domestic garlic varieties in Korea (Namdo, Daeseo, Hongsan, and Uiseong garlic) were compared and their changes according to the aging process of black garlic were investigated. Each garlic sample was aged for 15 days according to the manufacturing process of black garlic. The total phenolic compound contents were 85.2-109.7 mg GAE/100 g in raw garlic samples, which increased with the aging period, and Hongsan garlic showed the highest content in both raw and aged black garlic. The content of alliin was 848.3-1,087.5 mg/100 g in raw garlic samples, and it decreased significantly on the 5th day (7.3-20.6 mg/100 g) in aged garlic. The contents of GSAC (γ-glutamyl-S-allyl-cysteine) and GS1PC (γ-glutamyl-S-1-propenyl-l-cysteine) in raw garlic samples were 202.1-541.0 mg/100 g and 311.1-474.3 mg/100 g, respectively, but gradually decreased during the aging process. On the other hand, the SAC (S-allyl-cysteine) and S1PC (S-1-propenyl-l-cysteine) contents of raw garlic were very low in all four varieties, but they were highest on the 5th day of aging and tended to decrease thereafter. On the 5th day of aging, the SAC content of Namdo garlic (208.0 mg/100 g) was highest (p<0.05), and S1PC content was significantly higher in Uiseong garlic (66.2 mg/100 g) than the others.

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来源期刊

Korean Journal of Food Preservation Agricultural and Biological Sciences-Food Science

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期刊介绍： This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.