| Preparation of Garlic Powder with High Allicin Content |
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| 引用本文： | LI Yu XU Shi-ying. Preparation of Garlic Powder with High Allicin Content[J]. 中国农业科学(英文版), 2007, 6(7): 890-898. DOI: 10.1016/S1671-2927(07)60127-8 |
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| 作者姓名： | LI Yu XU Shi-ying |
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| 作者单位： | [1]College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, P.R.China [2]The Key Laboratory of Food Science ＆ Safety, Ministry of Education/Southern Yangtze University, Wuxi 214036, P.R. China |
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| 摘 要： |
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| 关 键 词： | 蒜素 硫代亚磺酸酯 微波真空干燥 大蒜粉 微囊化 制备 兽药 |
| 收稿时间： | 2006-08-07 |
| 修稿时间： | 2006-08-072007-01-22 |
Preparation of Garlic Powder with High Allicin Content |
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| LI Yu,XU Shi-ying. Preparation of Garlic Powder with High Allicin Content[J]. 《Agricultural Sciences in China》, 2007, 6(7): 890-898. DOI: 10.1016/S1671-2927(07)60127-8 |
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| Authors: | LI Yu XU Shi-ying |
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| Affiliation: | 1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, P.R. China;The Key Laboratory of Food Science & Safety, Ministry of Education/Southern Yangtze University, Wuxi 214036, P.R. China
2. The Key Laboratory of Food Science & Safety, Ministry of Education/Southern Yangtze University, Wuxi 214036, P.R. China |
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| Abstract: | Garlic powder with high allicin content was prepared using microwave-vacuum and vacuum drying as well as microencapsulation to protect alliinase activity throughout the stomach and improve the ratio of alliin transforming into allicin. The results showed that the optimal drying condition was 376.1 W for 3 min, 282.1 W for 3 min, 188 W for 9 min, and 94 W for 3 min. The thiosulfinates retention after drying was 90.2%. Following drying, the garlic powder was microencapsulated by modified fluidized bed technique. Scanning electron microscope revealed good integrity and core materials that were embedded in the microcapsules. Studies on the release kinetics of microencapsulated garlic granulates in vitro using simulated intestinal fluid indicated that release of garlic powder could be controlled in the intestine by passing stomach conditions. |
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| Keywords: | allicin thiosulfinates microwave-vacuum drying garlic powder microencapsulation |
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