中国食品学报2012，Vol.12Issue(2)：67-72,6.
大蒜加工中阿霍烯产生过程的研究
Studies on the Production of Ajoene during Garlic Processing
摘要
Abstract
Ajoene is a phisiologically active sulfide that has the function of preventing cardiovascular diseases. In fresh garlic, however, ajoene content is very low and unstable. In the present study, a new product of 'black garlic' with rich ajoene was made from fresh garlic, using its interior enzymes. In order to understand the production of ajoene, the changes of alliin, allicin and ajoene content during the processing were investigated, and the relationships between the amounts of these compounds were analyzed. 12 varieties of fresh garlic collected in China and abroad was used as the test material. The experimental results showed that the alliin content decreased gradually and then became constant during the processing; the allicin content reached maximum in two days, but was very low at the beginning and the end of processing; the ajoene content increased linearly with time in the first 20 days of processing. The ajoene content of black-garlic product increased linearly with increasing maximum allicin content, and the maximum allicin content increased linearly with increasing alliin content of fresh garlic. It demonstrated that alliin was converted to ajoene via allicin during the processing. When fresh garlic had an alliin content of 5.94%, the ajoene content of black-garlic product was 17.5 times higher than that of fresh garlic.关键词
大蒜/蒜氨酸/大蒜辣素/阿霍烯/功能食品Key words
garlic/alliin/allicin/ajoene/functional food引用本文复制引用
周广勇,缪冶炼,陈介余,许小辨,吴琴燕..大蒜加工中阿霍烯产生过程的研究[J].中国食品学报,2012,12(2):67-72,6.基金项目
2009年江苏省高等学校大学生实践创新训练计划资助 （）
国家自然科学基金委-广东省政府联合基金项目(U0733001) （U0733001）
国家重点基础研究发展计划973项目(2009CB724700) （2009CB724700）
