分析发酵前后独瓣、多瓣黑蒜的成分可知,还原糖、葡萄糖、总硫、总酚、总酸含量显著增加,脂肪、粗纤维、维生素C含量显著降低,矿质元素(钠、钙、铁、镁、锌、钾)含量无显著变化,蛋白质含量独瓣黑蒜显著增加而多瓣黑蒜无显著变化。独瓣黑蒜和多瓣黑蒜相比,独瓣黑蒜中总硫、维生素C含量较高,多瓣黑蒜中总酸、多种矿质元素含量较高。分析发酵前后水解氨基酸含量的变化可知,黑蒜中大多数种类的水解氨基酸含量及17种水解氨基酸总量较鲜蒜显著增加。独瓣黑蒜和多瓣黑蒜相比,17种水解氨基酸总量无显著差异,大多数种类水解氨基酸含量虽然差异较大但是含量较高和含量较低的水解氨基酸种类具有相似性。体外抗氧化实验结果表明,独瓣、多瓣黑蒜水提物和醇提物的总抗氧化能力及ABTS阳离子自由基和DPPH自由基清除能力均较发酵前的鲜蒜显著提高。独瓣黑蒜与多瓣黑蒜的体外抗氧化能力无显著差异。
By analyzing the compositions of black garlics before and after fermentation, it was found that the contents of reducing sugar, glucose, total sulfurs, total phenols and total acids were higher than those in fresh garlic, while the contents of fat, crude fiber and vitamin C were lower. The contents of mineral elements (Na, Ca, Fe, Mg, Zn and P) in black garlics had no significant change compared with those in fresh garlic. The protein content of the single-clove black garlic was significantly higher than that of the fresh garlic, while the protein content of the multiple-clove black garlic had no significant difference compared with that of the fresh garlic. The contents of total sulfurs and vitamin C in the single-clove black garlic were significantly higher than those in the multiple-clove black garlic, and the contents of total acids and multiple mineral elements in the multiple-clove black garlic were significantly higher than those in the single-clove black garlic. After analyzing the changes of hydrolyzed amino acids contents before and after fermentation, it was found that the contents of most types of hydrolyzed amino acids and the total amount of 17 types of hydrolyzed amino acids in black garlic were significantly higher than those in fresh garlic. Compared with the multiple-clove black garlic, there was no significant difference in the total amount of 17 types of hydrolyzed amino acids in the single-clove black garlic. Although the contents of most types of hydrolyzed amino acids were quite different, the types of the hydrolyzed amino acids with higher content and lower content were similar. In vitro experiments proved that the total antioxidant capacities and free radical (ABTS and DPPH) scavenging capacities of water extract and alcohol extract in black garlics were significantly higher than those in fresh garlic. There was no significant difference in the antioxidant capacity between the single-clove and the multiple-clove black garlic.
[1] ZHAO Y M, DING Y F, WANG D F, et al.Effect of high hydrostatic pressure conditions on the composition, morphology, rheology, thermal behavior, color, and stability of black garlic melanoidins[J].Food Chemistry, 2021, 337:127790.
[2] LU X M, LI N Y, QIAO X G, et al.Effects of thermal treatment on polysaccharide degradation during black garlic processing[J].LWT, 2018,95:223-229.
[3] YUAN H, SUN L J, CHEN M, et al.An analysis of the changes on intermediate products during the thermal processing of black garlic[J].Food Chemistry, 2018, 239:56-61.
[4] LI F W, CAO J R, LIU Q, et al.Acceleration of the Maillard reaction and achievement of product quality by high pressure pretreatment during black garlic processing[J].Food Chemistry, 2020, 318:126517.
[5] QIU Z C, LU X M, LI N Y, et al.Characterization of garlic endophytes isolated from the black garlic processing[J].MicrobiologyOpen, 2018,7(1):e00547.
[6] TOLEDANO-MEDINA M A, PREZ-APARICIO J,MORENO-ROJAS R, et al.Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves[J].Food Chemistry, 2016, 199:135-139.
[7] CHEN Y A, TSAI J C, CHENG K C, et al.Extracts of black garlic exhibits gastrointestinal motility effect[J].Food Research International, 2018, 107:102-109.
[8] KIM K J, KIM S H, SHIN M R, et al.Protective effect of S-allyl cysteine-enriched black garlic on reflux esophagitis in rats via NF-κB signaling pathway[J].Journal of Functional Foods, 2019, 58:199-206.
[9] MCCORD J M.Human disease, free radicals, and the oxidant/antioxidant balance[J].Clinical Biochemistry, 1993, 26(5):351-357.
[10] VALKO M, LEIBFRITZ D, MONCOL J, et al.Free radicals and antioxidants in normal physiological functions and human disease[J].The International Journal of Biochemistry & Cell Biology, 2007, 39(1):44-84.
[11] REYES-FERMN L M, APARICIO-TREJO O E, AVILA-ROJAS S H, et al.Natural antioxidants′ effects on endoplasmic Reticulum stress-related diseases[J].Food and Chemical Toxicology, 2020, 138:111229.
[12] POPRAC P, JOMOVA K, SIMUNKOVA M, et al.Targeting free radicals in oxidative stress-related human diseases[J].Trends in Pharmacological Sciences, 2017, 38(7):592-607.
[13] WU Y Q, JIANG H Y, LIN J S, et al.Antioxidant, hypolipidemic and hepatic protective activities of polysaccharides from Phascolosoma esculenta[J].Marine Drugs, 2020, 18(3):158.
[14] DODGSON K S, PRICE R G. A note on the determination of the ester sulphate content of sulphated polysaccharides[J]. Biochemical Journal, 1962, 84(1): 106-110.
[15] PADHI E M T, LIU R H, HERNANDEZ M, et al.Total polyphenol content, carotenoid, tocopherol and fatty acid composition of commonly consumed Canadian pulses and their contribution to antioxidant activity[J].Journal of Functional Foods, 2017, 38(Part B):602-611.
[16] 李新爱,郭文秀,张烨,等.假喜马拉雅块菌化学成分分析及其抗氧化能力研究[J].食品与发酵工业,2022,48(4):185-192.
LI X A, GUO W X, ZHANG Y, et al.The analysis of the antioxidant activities and chemical constituents of Tuber pesudohimalayense[J].Food and Fermentation Industries,2022,48(4):185-192.
[17] ZHENG L, MA Y H, ZHANG Y J, et al.Increased antioxidant activity and improved structural characterization of sulfuric acid-treated stepwise degraded polysaccharides from Pholiota nameko PN-01[J].International Journal of Biological Macromolecules, 2021, 166:1 220-1 229.
[18] 牛娜娜,郭璐,罗丹,等.不同菌种发酵大蒜液的品质比较分析[J].食品工业科技, 2022,43(10):104-111.
NIU N N, GUO L, LUO D, et al.Comparison and analysis of the quality of fermented garlic liquid with different strains[J].Science and Technology of Food Industry, 2022,43(10):104-111.
[19] 张双,韩荣欣,王欣,等.酸枣仁蛋白的不同蛋白酶酶解产物功能特性及抗氧化活性分析[J].食品工业科技,2022,43(9):31-39.
ZHANG S, HAN R X, WANG X, et al.Study on the functional properties and antioxidant activities of different enzymatic hydrolysates of ziziphi spinosae semen protein[J].Science and Technology of Food Industry,2022,43(9):31-39.
[20] LI M, YAN Y X, YU Q T, et al.Comparison of immunomodulatory effects of fresh garlic and black garlic polysaccharides on RAW 264.7 macrophages[J].Journal of Food Science, 2017, 82(3):765-771.
[21] DING Y F, JIANG Y L, DENG Y, et al.Effect of packaging materials and storage temperature on water status, mechanical and thermal properties of black garlic[J].Food Packaging and Shelf Life, 2020, 24:100507.
[22] KIM J S, KANG O J, GWEON O C.Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps[J].Journal of Functional Foods, 2013,5(1):80-86.
[23] CHOI I S, CHA H S, LEE Y S.Physicochemical and antioxidant properties of black garlic[J].Molecules, 2014, 19(10):16 811-16 823.
[24] LIANG T F, WEI F F, LU Y, et al.Comprehensive NMR analysis of compositional changes of black garlic during thermal processing[J].Journal of Agricultural and Food Chemistry, 2015, 63(2):683-691.
