食品科学 ›› 2004, Vol. 25 ›› Issue (11): 200-203.
• 工艺技术 • 上一篇 下一篇
黄雪松, 宴日安
出版日期:
发布日期:
HUANG Xue-Song, YAN Ri-An
Online:
Published:
摘要: 为获得高纯度的蒜氨酸,以鲜蒜为原料,经去皮、加热、制汁、阳离子树脂吸附、氨水洗脱、结晶等处理,获得结晶物,经与标准蒜氨酸的硅胶薄板层析、紫外光谱、红外光谱资料比较,证实所获结晶物为蒜氨酸;蒜氨酸的得率为0.81%。
关键词: 大蒜(AlliumsativumL.), 蒜氨酸
Abstract: The crystal alliin was obtained from the fresh garlic (Allium sativum L.).with the ion exchange, ammonium hydroxideelution, concentration and crystallization, yielded 0.81%(based on the fresh weight). The alliin was checked by the comparisonwith the standard alliin, ultra-violet and infrared spectrum.
Key words: garlic(Allium sativum L.), alliin
黄雪松, 宴日安. 利用新鲜大蒜生产结晶蒜氨酸[J]. 食品科学, 2004, 25(11): 200-203.
HUANG Xue-Song, YAN Ri-An. Crystal Alliin Produced from Fresh Garlic[J]. FOOD SCIENCE, 2004, 25(11): 200-203.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2004/V25/I11/200