高生理活性黑蒜加工工艺优化及功能成分变化

Processing Technology Optimization of High-Activity Black Garlic and Its Functional Components Changes

摘要:

为了提高黑蒜生产效率并积累更多功能成分，采用单因素优化试验研究了初始水分活度、温度、时间对黑蒜中12种Amadori化合物、S-烯丙基半胱氨酸（SAC）及蒜氨酸质量分数的影响，并对比了自制黑蒜与市售黑蒜在上述功能成分、5-羟甲基糠醛（5-HMF）、丙烯酰胺、抗氧化能力及感官品质上的差异。结果表明，黑蒜的最优工艺为：初始水分活度0.87、加工温度70 ℃、加工时间14 d。该工艺条件下自制黑蒜的功能成分总质量分数（10 337.01 μg/g）显著高于3种市售黑蒜，且5-HMF和丙烯酰胺的质量分数低于或等于市售黑蒜。自制黑蒜的Fe ²⁺2还原能力、DPPH自由基清除能力最强，感官品质与市售黑蒜相当。优化工艺显著缩短了88%的黑蒜加工时间，有效提高了黑蒜中功能成分含量，并减少了美拉德后期有害物质的生成。

Abstract:

In order to improve the production efficiency of black garlic and accumulate more functional components, the effects of the initial water activity (A _w ), temperature, and incubation time on the contents of 12 Amadori compounds (ACs), S-allyl cysteine (SAC), alliin in black garlic were studied by a single-factor optimization test. The differences between this prepared black garlic and commercially available ones in the above-mentioned functional components, 5-hydroxymethylfurfural(5-HMF), acrylamide, antioxidant activity and sensory quality were compared. The optimal conditions were as follows: initial aw was 0.87, processing temperature was 70 ℃ and the processing time was 14 days. Compared with the commercial products, the total functional components content (10 337.01 μg/g) in black garlic prepared under these conditions was significantly higher, meanwhile, their concentrations of 5-HMF and acrylamide were lower. This black garlic also showed the highest antioxidant activity in the ferric reducing antioxidant power (FRAP) and DPPH assays. Its sensory quality was similar with the commercial products. The optimized process significantly reduced the processing time of black garlic by 88%, effectively increased the content of functional components and decreased the content of harmful substances in the subsequent Maillard reaction.