作　　者： ; ; ; ; ; ;

机构地区： 河南农业职业学院

出　　处： 《中国农学通报》 2015年第35期91-96,共6页

摘　　要： 黑蒜是一种新型大蒜制品,是以带皮蒜头为原料,在高温高湿环境下经酶解和美拉德反应加工而成的保健食品。文章归纳了黑蒜的恒温保湿和变温保湿加工特点,分析了黑蒜与普通大蒜相比发生的组分变化,综述了黑蒜具有抗氧化、抗癌、调节免疫、调节血脂、减缓宿醉症状等多种生物活性,指出黑蒜具有较强的生物活性是其在加工过程中多种活性成分增加和生成的结果,并对黑蒜的研究方向进行了展望。 Black Garlic is a new type of garlic product. As a raw material, garlic with skin is made into blackgarlic which is a kind of health food by enzymatic hydrolysis and Maillard reaction under high temperature andhumidity. Processing characteristics of black garlic under constant temperature and humidity and variabletemperatures and humidity were summarized in this paper, composition differences of black garlic and commongarlic were analyzed, biological activities of black garlic such as inoxidizability, cancer resistance, immuneregulation, blood fat regulation, hangover symptoms relieving, etc. were reviewed. Then the authors pointed outthat the strong biological activities of black garlic depended upon multiple active ingredients which generatedin the processing process and made an outlook of the research direction of black garlic.

关 键 词： 黑蒜 加工 组分变化 生物活性

领　　域： [轻工技术与工程] [轻工技术与工程]