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双语推荐：黑蒜

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通过比较几组黑蒜加工温度控制工艺，选择最佳节能黑蒜生产工艺。并通过测定黑蒜生产过程中不同时期的水分、还原糖、蛋白质、pH 值、含硫氨基酸等口感物质，研究黑蒜加工过程中风味的变化规律。
By comparing several groups of technological parameters of black garlic,the best energy-saving production technology of black garlic is obtained.By measuring the content of water,reducing sugar and protein,pH value,sulphur-containing amino acids in different periods of black garlic production,research the changes of flavors during the processing of black garlic.

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实验对生大蒜在转变为黑蒜的过程中其主要营养物质蛋白质、脂肪、淀粉、还原糖、水分随不同的温度和时间发生变化的规律进行了研究。为生大蒜转变成黑蒜后的食用安全性研究提供了基础的理论根据。为黑蒜的营养价值优于生蒜的理论研究提供了重要的实验依据，也为黑蒜生产工艺的创新及更加合理化提供了翔实的理论基础。
This experiment is conducted to study the change rules of the main nutrients such as protein,fat,starch,reducing sugar,water with different temperatures and time in the process of raw garlic transforming into black garlic.It provides a theoretical basis for edible safety after raw garlic transforming into black garlic;it provides important experimental basis theory study for that nutritional value of black garlic is better than that of raw garlic.It also provides an informative theoretical basis for the innovation and rationalization of black garlic production process.

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黑蒜作为一种发酵制品，是以新鲜大蒜为原料，经过高温、高湿条件的发酵而成。随着人们生活水平的提高，黑蒜正以它极高的营养价值和保健价值博得消费者的青睐。以黑蒜生产工艺及近年来的研究进展和应用情况为切入点，对黑蒜的发酵过程、发酵形态、食用价值和保健价值以及未来黑蒜的发展前景和方向进行全面的阐述。目前国内大蒜消费主要以其原料和初级加工产品为主，其附加值不高，故黑蒜加工工艺及其应用的研究为大蒜产业及其深加工的开发利用开辟了新的领域。
As a fermentation product, black garlic is made from the fresh garlic, a kind of products after fermentation temperature, high humidity conditions and prepared. With the improvement of people''s living level, black garlic is win people''s favor with its high nutritional value and health care value. In this paper, black garlic production technology and application in the progress and development of the research in recent years, development prospects and direction of black garlic fermentation process, fermentation pattern, edible value and health value and future black garlic are described in detail. At present the domestic garlic consumption mainly in the raw materials and primary processing products, its added value is not high, opens up a new field of study on the development and utilization of black garlic processing technology and its application to the garlic industry and its deep processing.

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目的以黑蒜饮料为研究对象,确定合理的杀菌条件并对杀菌后黑蒜饮料的相关理化性质进行测定。方法对黑蒜饮料的杀菌选择常温(100℃)杀菌。通过采用无线温度验证仪对黑蒜饮料在100℃下的杀菌过程进行研究,以确定最佳杀菌时间。结果研究表明,升温3 min后,黑蒜饮料的中心温度可以达到70℃,对黑蒜饮料中的对象菌——霉菌具有杀菌效果,且可达到排出空气的作用。继续加热10 min后,实际的F值可以达到6.57 min,大于安全的F值6 min,符合F实际≥F安全的条件,此时,既达到了杀菌效果,又保证了所用的杀菌时间最短。结论 通过实验,确定最佳杀菌条件为升温3 min,100℃维持10 min。
Objective The black garlic beverage was used as raw materials to determine the suitable ste-rilizing condition and measure relevant physico-chemical properties.Methods The black garlic beverage should be sterilized at 100℃ in order to determine the best sterilizing time.Results Research showed that it could kill mould effectively when the center temperature of the black garlic beverage reached 70℃ after heat-ing 3 min. The actual F6.57 min is greater than the safe one 6 min after continuing heating 10 min. It can not only achieve the sterilizing effect, but also use the shortest time under this condition.ConclusionThe best sterilization condition was heating 3 min, 100℃ for 10 min.

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以DPPH自由基清除率为指标,利用均匀试验考察了提取温度、时间、pH和底物质量比对黑蒜提取液抗氧化活性的影响.结果表明,pH对黑蒜提取液抗氧化活性具有显著影响(p0.05).黑蒜提取液制取的最佳工艺条件为:提取温度40℃,提取时间30 min,pH=3.0,黑蒜与去离子水的质量比(g∶mL)为1∶25,此时对DPPH自由基的清除率为92.65%,与理论值的相对误差3.59%.
With DPPH radical-scavenging rate as the indicator,the effects of temperature,time,pH value and substrates mass ratio on the antioxidant activity of black garlic extract were studied by using the uni-form design.The result showed that the pH value had a significant influence (p<0.05)on the antioxidant activity of black garlic extract,and the optimal extracting conditions were temperature 40 ℃,retention time 30 min,pH=3.0 and mass ratio of black garlic to deionized water 125 (gmL).Under these conditions,the DPPH radical-scavenging rate was 92.65%,which had a relative error of 3.59% to the theoretical value.

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以济渎红蒜为试材,设覆黑膜、覆白膜、不覆膜3个处理,研究不同处理对大蒜营养生长、产量及营养成分的影响。试验结果表明,不覆膜利于济渎红蒜分瓣;覆膜可增加济渎红蒜株高、假茎粗以及叶片数,增加济渎红蒜鳞茎的横径、单头质量、单瓣质量及产量;白膜与黑膜相比,白膜更利于增加济渎红蒜植株的叶片数、大蒜鳞茎的纵径以及蛋白质含量;黑膜则更利于增加济渎红蒜的可溶性总糖及维生素C含量。
Taking Jidu red garlic as material, we studied the effects of different three treatments, black plastic film mulching, white plastic film mulching and no plastic film mulching on the vegetative growth, yield and nutritional components of garlic. The results showed that, the no plastic film mulching treatment had largest number of galic cloves, but the difference was not significant. Mulching plastic film could increase the plant height, stem diameter and leaf number of Jidu red garlic, and could increase the bulb diameter, single bulb weight, single clove weight and yield as well. Mulching white plastic film was more beneficial to increase the leaf number, longitudinal diameter of bulb, protein content of Jidu red garlic, while mulching black plastic film was more conducive to increase the total soluble sugar and vitamin C content of Jidu red garlic.

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本文总结了黑蒜的主要化学成分以及其抗氧化作用、杀菌、抗衰老、增强免疫力、抗癌和调节血糖等生物学功能，介绍了黑蒜作为健康食品对人机体的积极作用，提出了今后的研究方向。
We summarized main chemical composition of black garlic and biological functions of antioxidant, antiseptic, anti-aging, enhance immunity, anticancer and blood sugar regulation in this paper. Health promoting benefits of black garlic as a healthy food to human were introduced, and the direction for future research was proposed as well.

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主要研究海藻酸钠、黑蒜、青椒对香肠质构的影响。通过单因素实验、正交试验和最终的物性测定和感官评价实验,确定最佳配比为海藻酸钠添加量为0.5%,黑蒜浓缩汁添加量为30%、青椒含量为30%。
The effect of sodium alginate, black garlic and green pepper on the texture of sausage was studied. Through the single factor experiment, orthogonal experiment, the final physical properties test and sensory evaluation test, the optimum ratio was determined. The result showed that sodium algi?nate 0 . 5%, black garlic juice 30% and green pepper 30%.

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以6-羟基多巴(6-OHDA)建立帕金森病(PD)模型大鼠,研究陈蒜提取物对模型大鼠黑质多巴胺能神经元凋亡以及核转录因子κB(NF-κB)核转位的影响。实验大鼠分别给予低、中、高剂量陈蒜提取物,观察大鼠行为变化与阿朴吗啡诱导的旋转运动,并采用免疫组化技术检测实验大鼠黑质多巴胺神经元的酪氨酸羟化酶(TH)和NF-κB表达情况。结果显示,陈蒜提取物能显著抑制阿朴吗啡诱导的模型大鼠旋转,可抑制黑质多巴胺能神经元的损伤与NF-κB的核转位。推测陈蒜提取物抑制黑质神经元凋亡的机理与抑制NF-κB的激活有关。
According to the Parkinson disease model of rat substantia nigra built by 6-OHDA,the effects of aged garlic extract on the activation of (nuclear transcription factorκB)NF-кB and apoptosis of dopaminer-gic neurons were studied.These rats were given low,medium and high doses of aged garlic extract,and ap-omorphine-induced rotational behavior in these rats were observed.The expression levels of tyrosine hydroxylase (TH )and NF-kB from rat substantia nigra were examined by using immunohistochemical technology.The results showed that rotational behavior,nuclear translocation of NF-κB and damage of do-paminergic neurons in these rats were significantly inhibited by aged garlic extract.Terefore,it is specula-ted that the mechanism on aged garlic extract inhibiting apotosis in substantia nigra neurons may be con-cerned with inhibiting the activation of NF-κB.

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大蒜是生活中必不可少的食品，也是中药材，具有抗菌等多种功能性。含硫化合物是大蒜中的主要活性成分，也是大蒜具有刺激性气味的主要原因。蒜氨酸作为这些含硫化合物的前体物质，在蒜氨酸酶的酶解催化下生成大蒜素，随后大蒜素降解为其他含硫化合物。本文介绍了大蒜中与风味相关的含硫化合物，含硫化合物转化的关系及其具有的生物活性。介绍了不同加工处理方法对大蒜中含硫化合物及风味的影响，以及黑蒜的制备及风味改变。
Garlic has been used as foods and herbal remedy, which has many biological activities such as inhi-bition of bacteria growth. Sulfur compounds are the major bioactive compounds in garlic, and also contribute to garlic pungent flavor. Alliin, precursor of these sulfur compounds, could be transformed to allicin by allinase. Allicin is very unstable and easy to be converted to other sulfur compounds. This article describes the sulfur compounds associated with garlic flavor, transformations between sulfur compounds, and biological activity of sulfur compounds. The influences of different processing technologies on sulfur compounds and garlic flavor have also been addressed, especially the processing for black garlic and associated flavor change.

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