农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2014年
8期
5-7
,共3页
徐金楠%沙孝%于馥源%赵日%杨少飞%张炜%刘玮
徐金楠%沙孝%于馥源%趙日%楊少飛%張煒%劉瑋
서금남%사효%우복원%조일%양소비%장위%류위
大蒜制品%加工工艺%营养成分
大蒜製品%加工工藝%營養成分
대산제품%가공공예%영양성분
garlic products%processing technology%nutrients
为研究不同加工工艺对大蒜中主要营养素的影响，分别采用苯酚-硫酸比色法、索氏抽提法、考马斯亮蓝比色法和2,6-二氯靛酚滴定法测定3种大蒜制品的碳水化合物、脂类、蛋白质和VC含量。结果表明，不同加工工艺对大蒜中主要营养素具有一定的影响，蒸煮工艺对大蒜蛋白质和VC含量影响较大，对碳水化合物、脂类含量影响较小；发酵性腌渍工艺对大蒜碳水化合物、蛋白质和VC含量影响均较大，对大蒜脂类含量影响较小。
為研究不同加工工藝對大蒜中主要營養素的影響，分彆採用苯酚-硫痠比色法、索氏抽提法、攷馬斯亮藍比色法和2,6-二氯靛酚滴定法測定3種大蒜製品的碳水化閤物、脂類、蛋白質和VC含量。結果錶明，不同加工工藝對大蒜中主要營養素具有一定的影響，蒸煮工藝對大蒜蛋白質和VC含量影響較大，對碳水化閤物、脂類含量影響較小；髮酵性醃漬工藝對大蒜碳水化閤物、蛋白質和VC含量影響均較大，對大蒜脂類含量影響較小。
위연구불동가공공예대대산중주요영양소적영향，분별채용분분-류산비색법、색씨추제법、고마사량람비색법화2,6-이록전분적정법측정3충대산제품적탄수화합물、지류、단백질화VC함량。결과표명，불동가공공예대대산중주요영양소구유일정적영향，증자공예대대산단백질화VC함량영향교대，대탄수화합물、지류함량영향교소；발효성업지공예대대산탄수화합물、단백질화VC함량영향균교대，대대산지류함량영향교소。
To explore the effects of different processing on garlic major nutrients, phenol-sulfuric acid method, soxhlet extraction method, coomassie blue method and 2,6-dichloroindo-phenol titration are used to determine respectively carbohydrate, lipid, protein and VC of three garlic products processed with different technologies. The results show that different processing technologies have some impact on main nutrients in garlic. Cooking process has greater influence on the content of protein and VC and less impact on carbohydrates and lipid, but fermented pickled process has greater influence on the content of carbohydrates, protein and VC and less impact on lipid.
