作　　者： ; ;

机构地区： 华南农业大学食品学院食品科学系

出　　处： 《食品工业科技》 1998年第6期13-14,共2页

摘　　要： 研究了ｐＨ值、温度、有机溶剂、植物油、糖类等因素对蒜素的稳定性影响。结果表明，蒜素在ｐＨ５～７最稳定；蒜素具有明显的热不稳定性，尤其当温度高于８０℃时；有机溶剂、植物油对蒜素有稳定作用；阿拉伯胶、可溶性淀粉、β—环糊精对蒜素都有稳定作用，但以β—环糊精和可溶性淀粉的稳定作用大。 This paper studied the effect of pH,temperature,solvent,vegetable oil and saccharide on the stability of allicin.The results were allicin was the most stable at the pH 5～7;allicin could decompose under high temperature especially when temperature is higher than 80℃;solvent and vegetable oil could stabilize allicin well;soluble starch and β-CD could make allicin more stable in water solution.

关 键 词： 蒜素 稳定性 大蒜素

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]