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| 盐醋处理对大蒜超氧化物歧化酶活性及可溶性糖和蛋白质含量的影响 | |
| 引用本文： | 刘春英,周传凤,崔娜,陆艳.盐醋处理对大蒜超氧化物歧化酶活性及可溶性糖和蛋白质含量的影响[J].山东农业科学,2011(9):53-54. |
| 作者姓名： | 刘春英 周传凤 崔娜 陆艳 |
| 作者单位： | 1. 青岛农业大学生命科学学院,山东青岛,266109 2. 河北经贸大学生物科学与工程学院,河北石家庄,050000 3. 河北经贸大学生物科学与工程学院,河北石家庄050000;广西科技情报研究所,广西南宁530022 |
| 基金项目： | 国家科技支撑计划子课题(2009BADB04-1) |
| 摘 要： | 本试验分别用食醋、食盐水、蒸馏水对蒜瓣进行浸泡处理后，对大蒜的超氧化物歧化酶（SOD）活性、可溶性糖和蛋白质含量进行测定比较，证明生食是大蒜的最佳食用方法。 |
| 关 键 词： | 大蒜 超氧化物歧化酶 可溶性糖 蛋白质 |
Effects of salt and Vinegar Treatments on SOD Activity and Content of Soluble Sugar and Protein of Garlic |
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| LIU Chun-ying,ZHOU Chuan-feng,CUI Na,LU Yan.Effects of salt and Vinegar Treatments on SOD Activity and Content of Soluble Sugar and Protein of Garlic[J].Shandong Agricultural Sciences,2011(9):53-54. | |
| Authors: | LIU Chun-ying ZHOU Chuan-feng CUI Na LU Yan |
| Institution: | (1.College of Life Science,Qingdao Agricultural University,Qingdao 266109,China; 2.College of Life Science,Hebei University of Economics and Business,Shijiazhuang 050000,China; 3.Guangxi Institute of Science and Technology Information,Nanning 530022,China) |
| Abstract: | In this experiment,the SOD activity,the content of soluble sugar and protein in garlic cloves were determined and compared after soaked in vinegar,salt water and distilled water for some time.As a result,the raw garlic was more helpful for people health. |
| Keywords: | Garlic SOD Soluble sugar Protein |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |