大蒜含硫化合物及风味研究进展

大蒜含硫化合物及风味研究进展
大蒜是生活中必不可少的食品, 也是中药材, 具有抗菌等多种功能性。含硫化合物是大蒜中的主要活性成分, 也是大蒜具有刺激性气味的主要原因。蒜氨酸作为这些含硫化合物的前体物质, 在蒜氨酸酶的酶解催化下生成大蒜素, 随后大蒜素降解为其他含硫化合物。本文介绍了大蒜中与风味相关的含硫化合物, 含硫化合物转化的关系及其具有的生物活性。介绍了不同加工处理方法对大蒜中含硫化合物及风味的影响, 以及黑蒜的制备及风味改变。

Garlic has been used as foods and herbal remedy, which has many biological activities such as inhibition of bacteria growth. Sulfur compounds are the major bioactive compounds in garlic, and also contribute to garlic pungent flavor. Alliin, precursor of these sulfur compounds, could be transformed to allicin by allinase.  Allicin is very unstable and easy to be converted to other sulfur compounds. This article describes the sulfur compounds associated with garlic flavor, transformations between sulfur compounds, and biological activity of sulfur compounds. The influences of different processing technologies on sulfur compounds and garlic flavor have also been addressed, especially the processing for black garlic and associated flavor change.

标题：大蒜含硫化合物及风味研究进展
英文标题：Advances in sulfur compounds and garlic flavor research

作者：
王瑜 中国农业大学食品科学与营养工程学院
邢效娟 中国农业大学食品科学与营养工程学院
景浩 中国农业大学食品科学与营养工程学院

中文关键词:大蒜,风味,黑蒜,含硫化合物,生物活性,加工处理,
英文关键词:Garlic,Flavor,Black garlic,Sulfur compounds,Biological activity,Processing methods,

发表日期：2014-08-19

2025-1-28 18:50 上传 大蒜含硫化合物及风味研究进展.pdf

文件大小:

354.52 KB

下载次数:

60

高速下载