摘要
研究了大蒜臭味的脱除方法。建立了高效液相色谱法测定大蒜臭味物质含量的方法 ,并研究了海带提取物、茶多酚、β 环糊精对大蒜臭味的脱除效果。结果表明 ,大蒜臭味物质的高效液相色谱图中在 3～ 6min处有峰出现 ;海带提取物、茶多酚、β 环糊精对大蒜臭味均具有良好的脱除效果。
HPLC method was established in the study of deodorizing of the galic. The effects of kelp extracts,β-cyclodextrin and tea polyphenol in deodorizing were discussed. The results showed that the substance producing garlic odor appeared at 3～6 min in HPLC chromatogram. Kelp extracts,β-cyclodextrin and tea polyphenol could significantly reduce the garlic odor.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第2期105-107,共3页
Food and Fermentation Industries
基金
天津市经委科技发展引导基金资助 (No 30 2 0 0 - 31 51 0 5)
