中国农业科学（英文版）2007，Vol.6Issue(7)：890-898,9.
Preparation of Garlic Powder with High Allicin Content
Preparation of Garlic Powder with High Allicin Content
LI Yu 1XU Shi-ying2
作者信息
- 1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, P.R. China
- 2. The Key Laboratory of Food Science & Safety, Ministry of Education/Southern Yangtze University, Wuxi 214036, P.R. China
- 折叠
摘要
Abstract
Garlic powder with high allicin content was prepared using microwave-vacuum and vacuum drying as well as microencapsulation to protect alliinase activity throughout the stomach and improve the ratio of alliin transforming into allicin. The results showed that the optimal drying condition was 376.1 W for 3 min, 282.1 W for 3 min, 188 W for 9 min, and 94 W for 3 min. The thiosulfinates retention after drying was 90.2%. Following drying, the garlic powder was microencapsulated by modified fluidized bed technique. Scanning electron microscope revealed good integrity and core materials that were embedded in the microcapsules. Studies on the release kinetics of microencapsulated garlic granulates in vitro using simulated intestinal fluid indicated that release of garlic powder could be controlled in the intestine by passing stomach conditions.关键词
allicin/thiosulfinates/microwave-vacuum drying/garlic powder/microencapsulationKey words
allicin/thiosulfinates/microwave-vacuum drying/garlic powder/microencapsulation分类
农业科技引用本文复制引用
LI Yu,XU Shi-ying..Preparation of Garlic Powder with High Allicin Content[J].中国农业科学（英文版）,2007,6(7):890-898,9.
