中国果菜2024，Vol.44Issue(12)：31-37,7.DOI:10.19590/j.cnki.1008-1038.2024.12.006
黑蒜加工过程中含硫化合物变化规律研究进展
Recent Advances of Changes of Sulfur Compounds in Black Garlic Processing
摘要
Abstract
Sulfur-containing compounds is the most important flavor components and characteristic nutrients in garlic.The variety and content of sulfur-containing compounds changed dramatically in the process of black garlic processing,leading to the change of sensory and nutritional quality of black garlic.In the present paper,the changes of sulfur-containing compounds,including S-alk(en)yl-L-cysteine sulfoxide,γ-glutamyl-S-alk(en)yl-L-cysteine,S-alk(en)yl-L-cysteine,thiosulfinate,and volatile thioether,in black garlic processing were reviewed,which could be the theoretical basis for the control and improvement of black garlic quality and promot the healthy development of black garlic processing industry.关键词
黑蒜/加工工艺/含硫化合物/变化规律Key words
Black garlic/processing technology/sulfur-containing compounds/change pattern分类
轻工纺织引用本文复制引用
刘平香,苑学霞,郝海宁,王玉涛,吴鹏,翁瑞,陈静,李永华,高瑞,毕京秀,江育荧,赵彤..黑蒜加工过程中含硫化合物变化规律研究进展[J].中国果菜,2024,44(12):31-37,7.基金项目
国家自然科学基金青年科学基金项目(32101956) （32101956）
