摘要
[目的]研究不同大蒜制品中锗元素含量的差别。[方法]采用马弗炉灰化样品,火焰原子吸收光谱法测定以金乡紫皮蒜为原料加工而成的黑蒜、蒜蓉辣酱、脱水蒜片、蒜粉、糖醋蒜5种制品中锗的含量。[结果]试验表明,黑蒜中锗含量为1.384 mg/g,蒜蓉辣酱中锗含量为0.784 mg/g,脱水蒜片中锗含量为0.913 mg/g,蒜粉中锗含量为0.956 mg/g,糖醋蒜中锗含量为0.827 mg/g。5种蒜制品中均含有锗元素,其含量由多到少依次为黑蒜、蒜粉、脱水蒜片、糖醋蒜、蒜蓉辣酱。[结论]研究可为大蒜及大蒜制品的开发利用提供参考依据。
[Objective] To study the differences of germanium content in different garlic products. [Method] Samples were ashed by muffle furnace,and germanium content in black garlic,garlic sauce,dehydrated garlic,garlic powder,sweet and sour garlic five garlic products made by Jinxiang garlic were determined by flame atomic absorption spectrometry. [Result]The results show that the content of germanium in black garlic,garlic sauce,dehydrated garlic,garlic powder,sweet and sour garlic are 1. 384,0. 784,0. 913,0. 956,0. 827 mg / g,respectively. Five kinds of garlic products contain germanium,the content in order from more to less is black garlic,garlic powder,dehydrated garlic,sweet and sour garlic,garlic sauce. [Conclusion] The study can provide reference basis for development and utilization of garlic and products.
出处
《安徽农业科学》
CAS
2015年第23期274-276,共3页
Journal of Anhui Agricultural Sciences
基金
济宁市科技计划项目(2013jnwk69
2013jnwk65
2013jnwk66
2013jnwk74)
关键词
火焰原子吸收光谱法
大蒜
锗
Atomic absorption spectrometry
Garlic
Germanium
