美味蒜蓉和香菇蒜蓉酱的加工方法

为了增加大蒜的再加工制品,解决大蒜的脱臭等问题,介绍了荚味蒜蓉和香菇蒜蓉酱的生产配方、工艺操作要点、产品感官要求、理化指标和卫生指标.     

Effect of dried garlic flesh and dried garlic juice on body fat and lipid metabolism in 9-month-old rats with diet-induced obesity

The aim of this study was to investigate the effects of dried garlic flesh and dried juice of garlic flesh on the body fat and lipid metabolism of 9-month-old rats with diet-induced obesity. For 8 weeks, the rats were fed either a control diet or experimental diets containing 3 or 5%(w/w) of dried, powdered garlic flesh or garlic juice. In our study, body weight gains and calorie efficiency ratios were the lowest in 5% dried garlic flesh treatment. Hepatic diacylglycerol acyltransferase (DGAT) activities were inhibited relatively to the control for the dried garlic flesh treatments. Fecal total lipid excretion, plasma total lipid, and triglyceride concentrations were significantly improved through the 5% dried garlic flesh treatment. In conclusion, garlic consumption reduced the body fat and improved lipid profile in rats. Especially, consumption of dried garlic flesh was turned out to be more effective than the intake of dried garlic juice.     

Green pigmentation and pH change of homogenized garlic

pH of greening garlic was stable below 6.25 during storage at 30°C for 12 h. pH of non-greening garlic increased for 2 h and stayed above 6.28. Garlic homogenate concentrations influenced absorbance at 590 nm (blue) and pH. Blue pigment formation was proportional to garlic concentrations up to 30% with a pH drop. Absorbance at 590 nm and pH decreased at a slow rate as the garlic concentration increased. Absorbance values at 440 nm (yellow) increased in proportion to concentrations of garlic in direct relationship with changes in pH. An inverse relationship between blue pigment formation and pH decline was observed.     

Investigation of the volatile aroma components of garlic leaves essential oil. Possibility of utilization to enrich garlic bulb oil

The volatile aroma components of Egyptian green garlic leaves essential oil was investigated for the first time. After the utilization of garlic bulbs to prepare garlic oil or after drying the bulbs to produce garlic powder, garlic leaves are considered to be waste material, which is disposed of without any benefit. In this investigation, green garlic leaves were distilled and the essential oil was subjected to GC and GC-MS identification. The yield of the oil was 0.06% (based on wet weight of the leaves). The most prominent compounds of the essential oil were diallyl trisulfide (32.32%), followed by diallyl disulfide (31.35%) and methyl allyl trisulfide (11.40%); these compounds are the same as those found in garlic bulb oil. This means that garlic leaf oil is a rich, renewable and priceless source of garlic aroma compounds which could be utilized in fortification and enriching of garlic bulb essential oil to increase its quantity without changing the quality. Utilization of green garlic leaves for production of essential oil will also save, to some extent, the costs of disposing of large amounts of leaves in garlic possessing factories, transforming them into profits.     

Paraffin treatment of garlic for long-term preservation

The optimal conditions have been developed for garlic preservation by its treatment with a mixture of food paraffin and monoglyceride in the ratio of 95:5 at 80 degrees C, followed by the storage at 0-1 degrees C, and relative humidity 65-75%. When garlic is treated with plasticized paraffin, the main hydrocarbon components of paraffin - n-alkanes C20-C31 are accumulated in its pulp. Monocyclic aromatic hydrocarbons are practically absent in food paraffin and paraffined garlic. The quantitative parameters of the paraffined garlic characterizing high technological and economic effectiveness of the method, as well as insignificant increase in the p-alkanes content (1%) in the daily ration for humans, that contains paraffined garlic, have permitted the authors to recommend this method of garlic storage for using under industrial conditions, the technological regulations should be strictly kept to.     

大蒜油的提取及抗菌活性研究

采用乙醚萃取法提取了大蒜油,并研究了大蒜油对木霉和根霉的抑菌作用。实验结果表明,大蒜油对木霉和根霉有较强的抑制作用,大蒜油与乙酸、乙醇对木霉、根霉也存在协同抑菌作用。     

Antioxidant and antimicrobial effects of garlic in chicken sausage

The antioxidant and antimicrobial effects of equivalent concentrations of fresh garlic (FG), garlic powder (GP) and garlic oil (GO) were investigated against lipid oxidation and microbial growth in raw chicken sausage during storage at 3°C. The antioxidant activities were compared to that of a standard synthetic antioxidant; butylated hydroxyanisole (BHA). The initial mean levels of thiobarbituric acid (TBA) value and peroxide value (POV) were 0.140 and 6.32, respectively. However after 21 days of storage, TBA and POV ranged from 0.151 to 4.92, respectively, in FG (50 g/kg) formulated samples to 0.214 and 8.64, respectively, in GO (0.06 g/kg) formulation. Addition of either garlic or BHA (0.1 g/kg) significantly delayed lipid oxidation when compared with control. The antioxidant activities of the various materials added followed the order FG>GP>BHA>GO. On the other hand, the initial aerobic plate count (APC) in the samples was 4.41 log₁₀ CFU/g. Addition of FG (30 g/kg) or GP (9 g/kg) significantly reduced the APC and, subsequently, the shelf-life of the product was extended to 21 days. However, addition of GO or BHA resulted in no significant difference in APC when compared with control. Sensory analysis indicated that FG had a significant stronger flavor than the other sausage formulations. The results suggest that fresh garlic and garlic powder, through their combined antioxidant and antimicrobial effects, are potentially useful in preserving meat products.     

Pectic substances in onion and garlic skins

Pectic substances from onion (white and red varieties) and garlic skins were isolated by extraction with ammonium oxalate. White onion and garlic skins were found to contain 11 to 12% pectin which can be recovered as a by-product in the dehydration industries. Characterisation of these pectic substances in terms of jelly grade, molecular weight, degree of esterification, methoxyl and uronide content was attempted. Pectins from white onions were superior to red onions in terms of jelly grade. Both types of onion pectins appeared to be of the rapid set type while the garlic skin pectin was of the medium set variety. Equivalent weight, methoxyl content and degree of esterification by themselves did not give any clear indication of pectin grade. Intrinsic viscosity values gave good correlation between jelly grade and molecular weight. The pectic substances from garlic skin differed from onion skin in certain respects and most remarkably in its viscosity behaviour.     

Synergistic inhibition of Listeria monocytogenes by nisin and garlic extract

Minimum Inhibitory Concentrations (MICs) were determined for nisin and an aqueous garlic extract (AGE) for six strains of Listeria monocytogenes, including a nisin-resistant mutant. When used in combination in broth a synergistic effect was observed between nisin and AGE in all strains. Increasing the pH reduced the activity of both nisin and garlic. During storage of the aqueous garlic extract at 4°C and at 20°C for 14 days, the MIC increased over the first 8 days but remained stable thereafter, indicating at least two antimicrobial components, one of which was relatively stable. Aqueous garlic extract was not appreciably bactericidal although there was a positive interaction with nisin in terms of its bactericidal effect in broth at 4°C. The effect of combining nisin and garlic in a food system, hummus, was also studied. Sub-MIC combinations of AGE and nisin were effective at preventing listerial growth and did enhance the slight bactericidal effect of nisin. The results indicate that combined use of nisin with garlic could help overcome problems of nisin resistance in Gram-positive organisms. Such interactions could also be a significant factor in traditional lactic fermented foods where garlic is an ingredient.     

山楂蒜蓉酱的研制

以新鲜大蒜和山楂果为主要原料,采用微波加热法、吸附法及掩蔽法相结合对大蒜进行脱蒜,并添加焦糖和食盐调色调味制成一种具有浓郁蒜香味的蒜蓉调味品。     

蒜制品中二氧化硫4种检测方法的比较研究

目的研究比较蒜制品中二氧化硫的检测方法。方法通过应用碘量法、比色法、柱后衍生-高效液相色谱法以及离子色谱法检测蒜制品中二氧化硫的结果进行比较分析。结果鲜蒜和脱水蒜制品的比色法检测结果差异较大。采用比色法(盐酸副玫瑰苯胺法)检测鲜蒜和脱水蒜制品中二氧化硫的结果普遍较高,蒜罐头类的检测结果与其他检测方法的值接近。采用滴定法、高效液相色谱法和离子色谱法的检测结果都较为接近。结论 4种方法都可用于蒜制品中二氧化硫的检测,但比色法不适用于鲜大蒜及脱水蒜制品中二氧化硫的检测。     

大蒜油树脂微胶囊生产工艺的研究

本文报导以鲜大蒜为原料，用５５％酒精为溶剂，经连续渗漉所得油树脂为心材，以食用胶为壁材，经乳化、均质、喷雾干燥而得制备大蒜油树脂微胶囊的工艺程序，并进行了技术参数的检测：微胶囊含水率７．１２％、心材包埋率９７％、收得率８９．５％、有效成分含量０．４７５８％（Ｗ／Ｗ）、溶剂残留量４．２ｐｐｍ。     

Optimization of the formation of vinyldithiins, therapeutic compounds from garlic

Allyl sulfides, ajoenes and vinyldithiins are the three main groups of volatile organosulfur compounds that are formed when garlic is crushed. The manner garlic is processed (nature of the extraction medium, temperature…) has a major influence on their relative proportion and the amounts produced. It has been proven recently that the vinyldithiins are at the origin of garlic’s capacity to prevent adipocytes development. Their incorporation in garlic-based nutraceuticals is thus particularly interesting. In this context, this work aims to optimize the production of vinyldithiins from garlic. After having determined the best garlic origin (Spanish) and the best oil for the extraction (olive or sunflower oil), the extraction conditions were optimized (1/2 (w/w garlic oil), 37 °C, 6 h) and 133 mg of vinyldithiins was obtained from 100 g of fresh garlic. Carrying out the extraction under microwave irradiation allowed increasing the yield 3.6-fold (yield 486 mg of vinyldithiins from 100 g of fresh garlic). This study may also contribute to the development of new garlic derived high value products by enhancing the comprehension of their formation.     

大蒜的抗癌作用

文章重点总结近十年来国内外对大蒜抗癌作用研究的最新进展.主要从流行病学和动物模型两方面来阐述,并对大蒜抗癌的机理做了重点论述.     

脱臭蒜素糯米酒的研制

大蒜中的大蒜素是以稳定、无臭的大蒜氨酸形式存在，当大蒜受到冲击(切片或捣碎)时大蒜氨酸在活化蒜酶的作用下转化成大蒜素的，具有强烈的刺激性臭味。根据大蒜氨酸的性质，采用升温杀酶或低温及纯乙醇条件下提取即可以阻止大蒜素的形成，再按照糯米酒的常规酿制工艺研制出脱臭蒜素糯米酒。     

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。     

The atherosclerotic heart disease and protecting properties of garlic: contemporary data

This article reviews the contemporary data concerning atherosclerosis and protecting properties of garlic. Recent advances in basic science have established a fundamental role for inflammation in mediating all stages of this disease from initiation through progression and, ultimately, the thrombotic complications of atherosclerosis. These new findings provide important links between risk factors and the mechanisms of atherogenesis and garlic properties. Numerous in vitro studies have confirmed the ability of garlic to reduce the parameters of the risk of atherosclerosis: total cholesterol, LDL, triglycerides, oxidized LDL. Bioactive compounds and antioxidant potentials in fresh, cooked, boiled and commercial garlic from different regions are presented, using beta-carotene, 1,1-diphenyl-2-picrylhydrazyl (DPPH), nitric oxide (NO), 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) with K2S2O8 or MnO2, ferric-reducing/antioxidant power (FRAP), cupric reducing antioxidant capacity (CUPRAC) and others assays for antioxidant status. In vivo studies were reviewed on with garlic and cholesterol supplemented diets. The positive influences of garlic on plasma lipids, proteins, antioxidant activity, and some indices of blood coagulation are dose dependent. Garlic could be a valuable component of atherosclerosis-preventing diets only in optimal doses. Many recently published reports show that garlic possesses plasma lipid-lowering and plasma anticoagulant and antioxidant properties and improves impaired endothelial function.     

Sensory quality of meat from lambs fed garlic

The objective of this study was to determine whether the inclusion of garlic in a ration would have a negative impact on the flavour of lamb. The study used meat from 31 Merino wether lambs fed diets with varying levels of garlic (0%, 1.8% and 3.6%) for 10 weeks. Cooked samples of meat from the lambs were assessed for flavour and acceptability as lamb by an untrained consumer panel. There was no difference (P>0.05) between the treatments in flavour score, but the 3.6% garlic treatment group scored significantly higher in terms of acceptability as lamb (P<0.05) and was commented on positively by the panellists more frequently than the meat from any other treatment (P<0.05). These results suggest that the inclusion of garlic into the animals' feed did not have a negative impact on the flavour of the lamb and, at the high rate (3.6%), made the meat more acceptable to the panellists.     

不同品种和加工工艺制得黑蒜的成分分析

目的比较不同品种和加工工艺制得黑蒜的成分。方法以独头蒜和多瓣蒜为试验材料,采用湿热加工法制备黑蒜,与相应鲜蒜和干热加工法生产的黑蒜(市售)比较,分析其主要成分的变化。采用苯酚硫酸法测定总糖含量,福林酚法测定多酚样物质含量,DPPH、ABTS、超氧阴离子自由基清除率以及FRAP法测定抗氧化性,硫酸钡吸光比浊法测定总硫含量,高效液相法测定含硫化合物含量。结果独头蒜与多瓣蒜相比,其总糖含量较高,但多酚样物质含量无明显差异;其DPPH自由基清除率较低,但ABTS和超氧阴离子自由基清除率以及总抗氧化能力无明显差异;除蒜氨酸含量稍高外,总硫、二烯丙基二硫(diallyl disulfide,DADS)和二烯丙基三硫(diallyltrisulfide,DATS)含量均无明显差异。无论独头蒜还是多瓣蒜,湿热加工成黑蒜后,总糖含量和多酚样物质均含量增高;ABTS、DPPH、超氧阴离子自由基清除率和总抗氧化能力均显著增高;蒜氨酸、DADS和DATS含量均降低,但S-烯丙基半胱氨酸(S-allyl cysteine,S-AC)含量增高,总硫含量无明显变化。湿热加工法制备的黑蒜与市售黑蒜相比,湿法加工黑蒜其多酚样物质含量较高,而市售黑蒜总糖含量较高;其ABTS、DPPH、超氧阴离子自由基清除率和总抗氧化能力均较高;蒜氨酸、DADS和DATS含量均较高,而S-AC含量较低。结论独头蒜与多瓣蒜制备而得的黑蒜的主要成分无明显差异。湿热加工法制备的黑蒜与市售黑蒜相比,抗氧化性较强,但S-AC含量较低。不同大蒜品种和加工工艺制备黑蒜可以为黑蒜生产和功能特性探究提供依据。     

不同处理的大蒜粗提物对新鲜草莓的保鲜作用初探

以不同浓度的生蒜和熟蒜提取液对草莓进行保鲜处理,在11d之内分别对草莓的腐烂率、失重率、Vc变化率及第5天草莓的感官品质进行检测。实验结果表明,不同浓度的生蒜和熟蒜的提取液对草莓均有一定的保鲜作用。从实验结果综合考虑,用熟蒜10%浓度的提取液对草莓的保鲜效果最佳。