| 影响蒜素后续降解反应的因素 |
| |
| 引用本文： | 马海乐,方圆,刘伟民,王振斌,贾俊强,丁青芝.影响蒜素后续降解反应的因素[J].江苏大学学报(自然科学版),2008,29(3):185-188. |
| |
| 作者姓名： | 马海乐 方圆 刘伟民 王振斌 贾俊强 丁青芝 |
| |
| 作者单位： | 1. 江苏大学,食品与生物工程学院,江苏,镇江,212013;江苏省农产品生物加工与分离工程技术研究中心,江苏,镇江,212013
2. 江苏大学,食品与生物工程学院,江苏,镇江,212013 |
| |
| 摘 要： | 为了在提取和保存过程中提高大蒜制品中蒜素的含量,进行了蒜素后续反应的稳定性和蒜氨酸酶对蒜素后续反应影响的研究.以蒜素为检测指标,乙醇提取新鲜去皮大蒜中的蒜素,分光光度法测量蒜素含量.研究了不同温度、真空度和光照等因素下对蒜素后续降解反应的影响,提取蒜氨酸酶,研究了蒜氨酸酶对蒜素后续降解反应的影响.研究表明:低温、真空及遮光条件下进行蒜素的提取或保存,蒜素比较稳定,降解缓慢;蒜氨酸酶会催化蒜素的降解反应,随着加酶量的增加,降解反应速度增加.
|
| 关 键 词： | 大蒜 蒜素 降解反应 蒜氨酸酶 影响因素 |
Influencing factors on further degradation reaction of allicin |
| |
| MA Hai-le,FANG Yuan,LIU Wei-min,WANG Zhen-bin,JIA Jun-qiang,DING Qing-zhi.Influencing factors on further degradation reaction of allicin[J].Journal of Jiangsu University:Natural Science Edition,2008,29(3):185-188. |
| |
| Authors: | MA Hai-le FANG Yuan LIU Wei-min WANG Zhen-bin JIA Jun-qiang DING Qing-zhi |
| |
| Abstract: | In order to increase the content of allicin extract during extraction and preservation of garlic products,the stability of further degradation reaction for allicin and alliinase was studied.Allicin was the detection index which was determined by using spectrophotometric assay.Allicin was extracted with alcohol in fresh decortication garlic.Effects of temperature,vacuum and natural daylight irradiation to further degradation reaction of allicin were studied.The results showed that the extraction and preservation at conditions of low temperature,certain vacuity and no irradiation of natural daylight were beneficial in decreasing degradation reaction of allicin.Alliinase could catalyse degradation reaction of allicin.Degradation reaction of allicin was quickened with the increase of alliinase content. |
| |
| Keywords: | garlic allicin degradation reaction alliinase influencing factors |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
