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Influencing factors on further degradation reaction of allicin |
1. School of Food and Bioengineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; 2. Jiangsu Provincial Research Center of Bio-processing and Separation of Agri-products, Zhenjiang, Jiangsu 212013, China)
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Abstract In order to increase the content of allicin extract during extraction and preservation of garlic products, the stability of further degradation reaction for allicin and alliinase was studied. Allicin was the detection index which was determined by using spectrophotometric assay. Allicin was extracted with alcohol in fresh decortication garlic. Effects of temperature, vacuum and natural daylight irradiation to further degradation reaction of allicin were studied. The results showed that the extraction and preservation at conditions of low temperature, certain vacuity and no irradiation of natural daylight were beneficial in de: creasing degradation reaction of allicin. Alliinase could catalyse degradation reaction of allicin. Degradation reaction of allicin was quickened with the increase of alliinase content.
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