食品与发酵工业 >

2021 , Vol. 47 >Issue 8: 67 - 75

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025911

研究报告

预处理工艺对黑蒜功能性成分、抗氧化活性影响及相关性研究

  • 牛娜娜 ,
  • 沙如意 ,
  • 杨陈铭 ,
  • 王珍珍 ,
  • 茹语婷 ,
  • 戴静 ,
  • 韩洪庚 ,
  • 张黎明 ,
  • 毛建卫
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  • 1(浙江科技学院 生物与化学工程学院,浙江省农产品化学与生物加工技术重点实验室,浙江省农业生物资源生化制造协同中心,浙江 杭州,310023)
    2(江苏福多美生物科技有限公司,江苏 徐州,221354)
    3(浙江工业职业技术学院,浙江 绍兴,312000)
硕士研究生(沙如意副教授和毛建卫教授级高级工程师为共同通讯作者,E-mail:kevinsha_0204@163.com;zjhzmjw@163.com)

网络出版日期: 2021-05-20

基金资助

浙江省重点研发计划项目(2017C02009);江苏省苏北专项科技计划项目(XZ-SZ201931);浙江省属高校基本科研业务费专项资金(2019JL10)

收起

The effect of pretreatment on functional components and antioxidant activity of black garlic

  • NIU Nana ,
  • SHA Ruyi ,
  • YANG Chenming ,
  • WANG Zhenzhen ,
  • RU Yuting ,
  • DAI Jing ,
  • HAN Honggeng ,
  • ZHANG Liming ,
  • MAO Jianwei
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  • 1(Zhejiang University of Science & Technology, Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Product, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Hangzhou 310023, China)
    2(Jiangsu Foodmeritt Biotech Inc, Xuzhou 221354, China)
    3(Zhejiang Industry Polytechnic College, Shaoxing 312000, China)

Online published: 2021-05-20

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摘要

分别利用微生物、冷冻和高温高压3种工艺对白蒜进行预处理,发酵制备黑蒜,对黑蒜发酵过程中的色差、褐变程度、总酚、蛋白质、总酸、pH、S-烯丙基-L-半胱氨酸(S-allyl-L-cysteine, SAC)、5-羟甲基糠醛(5-hydroxymethylfurfural, 5-HMF)等理化指标进行监测,并对羟自由基清除能力、ABTS自由基清除能力、还原力等抗氧化能力及相关性进行解析。结果表明,不同预处理工艺制备的黑蒜,在其发酵过程中,色差、褐变程度均呈现出先上升后趋于稳定的趋势;总酚、可滴定酸、可溶性蛋白质含量等均呈现增加的趋势,与羟自由基清除能力、ABTS自由基清除能力、还原力呈现出正相关的趋势;发酵制备的黑蒜中SAC含量均高于鲜蒜,不同预处理工艺显著降低了黑蒜中的5-HMF含量。该研究为高品质、高营养黑蒜的发酵和可能关键危害因子5-HMF含量的调控提供了基础数据,为降低食品中5-HMF含量做出可行性研究。

关键词： 预处理工艺; 黑蒜; 功能性成分; 抗氧化活性; 可行性研究

本文引用格式

牛娜娜 , 沙如意 , 杨陈铭 , 王珍珍 , 茹语婷 , 戴静 , 韩洪庚 , 张黎明 , 毛建卫 . 预处理工艺对黑蒜功能性成分、抗氧化活性影响及相关性研究[J]. 食品与发酵工业, 2021 , 47(8) : 67 -75 . DOI: 10.13995/j.cnki.11-1802/ts.025911

Abstract

The white garlic was pretreated with microorganisms, freezing and high temperature and high pressure respectively, and the black garlic was fermented. The chromatic aberration, browning degree, total phenol, protein, total acid, pH, S-allyl-L-cysteine (SAC), 5-hydroxymethylfurfural (5-HMF) and other physicochemical indexes of black garlic during fermentation were monitored, and the hydroxyl radical scavenging ability, ABTS radical scavenging ability, and pH value were also been explored. The antioxidant capacity and correlation were analyzed, as well. The results showed that in the fermentation process, the chromatic aberration and browning degree of black garlic increased first and then they tended to be stable. The contents of total phenol, titratable acid and soluble protein showed an increasing trend, and a positive correlation with hydroxyl radical scavenging ability, ABTS free radical scavenging ability and reducing power. Moreover, the content of SAC in black garlic was higher than that in fresh garlic. The content of 5-HMF in black garlic was significantly decreased by different pretreatment processes. This study provides reference for the fermentation of high-quality and high nutrition black garlic and the regulation of 5-HMF content and makes a feasibility study on reducing 5-HMF content in food.

Key words： pretreatment technology; black garlic; functional components; antioxidant activity; feasibility study

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