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《Journal of Hainan Normal University(Natural Science)》 2017-04
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Analysis of Reducing Sugar and Polyphenol of Black Garlics Prepared by Different Garlic Cultivars and Pretreatment Methods

YANG Ting;YANG Xinwei;YE Zengmei;LIU Jing;School of Chemistry and Chemical Engineering,Qinghai Universityfor Nationalities;School of Life Science,Fujian Normal University;  
To explore the effects of different pretreatment on polyphenol and reducing sugar of different black garlics,different black garlics prepared by three types of garlics( white,purple and single-clove) and three types of pretreatment( boiled inhibition,freeze and high pressure) in combination with variable temperature fermentation were compared to analyze their extract of polyphenol and reducing sugar content. The results showed that the contents of polyphenol and reducing sugar in black garlic with pretreatment were significantly higher than the control. Moreover,the boiled inhibition and freeze pretreatment had the most obvious effect on the white garlics,the highest value of polyphenol content were 1. 21 g/100 g and1. 55 g/100 g in black garlic made from white garlic,reducing sugar content in the highest were 0. 75,0. 6 g/100 g. High pressure revealed the best effect on the black garlic prepared from purple garlic,the highest value of polyphenol content and reducing sugar were 1. 18 g/100 g and 0. 7 g/100 g. Different varieties and pretreatment of black garlic can provide theoretical fundation for black garlic processing and functional characteristics exploration.
【Fund】: 福建省自然科学基金(2016J05074);; 教育部“春晖计划”项目(Z2010069)
【CateGory Index】: Q946
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