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頁籤選單縮合
題 名 | 醃漬對蒜頭揮發性成分之影響=Effect of Pickling on the Volatile Compounds of Garlic Bulb (Allium Sativum L.) |
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作 者 | 吳家駒; 錢明賽; 林欣榜; | 書刊名 | 食品科學 |
卷 期 | 23:4 1996.08[民85.08] |
頁 次 | 頁483-489 |
分類號 | 463.76 |
關鍵詞 | 醃漬蒜頭; 細胞活性; 揮發性成分; Picked garlic; Cell viability; Volatile compounds; |
語 文 | 中文(Chinese) |
中文摘要 | 醃漬與未醃漬蒜頭之揮發性成分經GC-MS分析並無多大變化。未醃漬蒜頭貯藏期間,揮發性成分有增加之趨勢,醃漬蒜頭之揮發性成分含量則略為降低。醃漬3個月後與未醃漬蒜頭比較,醃漬蒜頭之alliinase仍有79%之活性。醃漬蒜頭在1個月內便已無dehydrogenase活性,顯示發芽活性已被抑制。以20%工研醋、5%鹽、50%糖及2%米酒頭醃漬150克蒜頭之風味品質最佳。 |
英文摘要 | The volatile compounds of pickled garlic were evaluated by GC-MS. The GC-profile of the volatile components of pickled garlic was similar to that of the unpickled samples. The quantities of volatile compounds increased in the unpickled samples during storage, while a slight decrease in the pickled garlic was observed. The activity of allinase in pickled bulb was about 79% of that in unpickled ones after pickling for 3 months. It was found from the activity of dehydrogenase that the cell viability of garlic bulb was inhibited within 1 month after pickling. The product of 150 g garlic mixed with 20% commercial vinegar, 5% salt, 50% sugar and 2% wine showed the best quality of flavor. |
本系統中英文摘要資訊取自各篇刊載內容。