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題名 | 省產北葱葱青與葱白之含硫成份及麩胺基轉冴酶活性之差異=Differences in Sulfurous Compounds and γ-Glutamyltranspeptidase Activity between Green Leaf and White Sheath of Peitchong Produced in Taiwan |
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作者 | 蔣慎思; 陳佳慧; 蔡順仁; | 書刊名 | 食品科學 |
卷期 | 23:4 1996.08[民85.08] |
頁次 | 頁575-583 |
分類號 | 346.78 |
關鍵詞 | 北葱; 葱白; 葱青; 含硫成分; 麩胺基轉冴酶; Peitchong; White sheath; Green leaf; Sulfurous compound; γ-glutamyltranspeptidase; |
語文 | 中文(Chinese) |
中文摘要 | 以省產北蔥為原料探討其蔥青與蔥白之揮發性成份、含硫化合物含量,及麩胺基轉??活性之差異。就總揮發性成份、丙酮酸含量,及含硫化合物含量而言,蔥白高於蔥青。含硫化合物中,甲基及丙基化合物之含量以蔥白高於蔥青;丙烯基化合物之含量則無顯著性差異。諸如,具蔥科植物特徵香氣之二丙基二硫化物之含量以蔥青高於蔥白;而甲基丙基二硫化物與二丙基三硫化物之含量則以蔥白較高。又,催淚成份(thiropropanal sulfoxide)含量及麩胺基轉??活性則以蔥青較高。 |
英文摘要 | Differences in the volatile componenets, sulfurous compounds and r-gluta-myltranspeptidase activity between green leaf and white sheath of peitchong produced in Taiwan were investigated. In terms of the amounts of total volatile components, pyruvate and sulfurous compounds, white sheath was higher than green leaf. Among the sulfurous compounds, while white sheath had higher amounts of methyl and propyl group compounds than did green leaf, there was no significant difference in the propenyl group compounds between them. One of the characteristic flavor compounds of Allium, dipropyl disulfide was more abundant in green leaf than in white sheath while both methyl propyl disulfide and dipropyl trisulfide were more abundant in white sheath than in green leaf. Also, the amounts of thiopropanal sulfoxide and r-glutamyl transpeptidase activity were higher in green leaf than in white sheath. |
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