朱凤霞,韩德平,沙豪杰,贾倩倩,柳树,苏丁丁

• 1:山东农业大学食品科学与工程学院
• 2:北京大学现代农业研究院

摘要(Abstract)：

目前市面上的黑蒜产品大多选用独头紫皮蒜经高温高湿处理加工而成，在品质、风味和消费体验方面存在显著性差异。该研究选取6款不同工艺加工的黑蒜产品，通过直径测量、水分测定和质构仪检测，分析其基本物理特性；利用高效液相色谱-质谱联用仪进行代谢物的种类和相对含量检测。利用气相色谱-离子迁移谱联用仪进行挥发性物质的定性和相对含量的检测。研究发现，黑蒜的大小与熟化后的含水量、硬度、黏性、弹性、咀嚼性和风味呈相关性。黑蒜个头越小，熟化越充分，其蒜味越低，黏性、弹性显著变化，风味更佳。基于代谢物和风味物质的组成及相对含量的差异，该6款产品间存在明显区别。研究结果表明，相同种植环境、不同加工工艺下，黑蒜产品差异较大，主要与熟化过程中代谢物的转变密切相关。在加工工艺固定的情况下，原材料大小是影响品质的最重要因素。

关键词(KeyWords)： 黑蒜;功能食品;风味;抗菌;炎症

Abstract:

Keywords:

基金项目(Foundation): 2023年度泰山产业创新领军人才工程项目;; 2021年度鸢都产业领军人才项目

作者(Author): 朱凤霞,韩德平,沙豪杰,贾倩倩,柳树,苏丁丁

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