食品科学 ›› 2004, Vol. 25 ›› Issue (11): 200-203.

• 工艺技术 • 上一篇    下一篇

利用新鲜大蒜生产结晶蒜氨酸

 黄雪松, 宴日安   

  1. 暨南大学理工学院食品科学与工程系
  • 出版日期:2005-11-15 发布日期:2011-10-24

Crystal Alliin Produced from Fresh Garlic

 HUANG  Xue-Song, YAN  Ri-An   

  1. Department of Food Science and Engineering, Jinan University
  • Online:2005-11-15 Published:2011-10-24

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