| ObjectivesGarlic and vinegar are two primary condiments,they are paid more attention because of their high nutrition and medicinal value.Two materials were combined with each other in this paper,namely were made into "vinegar pickled garlic",and we hope it can play dual functions of them.By study,we clarified the antioxidant components and the change of antioxidant efficiency from vinegar pickled garlic and its extracts,meanwhile,these results provided vital theoretical foundation for garlic processing.Materials and methods1 Materials and groups:garlic were from Zhongmou county in Henan province and harvested when were mature in the summer of 2008;edible vinegar are brewing original products of cowpea fermentation from Yichuan county,Luoyang city.Garlic were flayed and then divided into three groups,which have different fragmentation degrees,first group are only peeling but not crushed(A type);five pieces made by crosscutting are second group(B type);third group were crushed by crusher(C type). Three groups were all soaked by original vinegar.Meanwhile,fresh garlic without peeling under room temperature was regarded as control.2 Detection index and methods: Alliein and vitamin E High performance liquid chromatography(HPLC)Selenium Atomic fluorescence spectrometryFerrum and manganese Atomic absorption spectroscopy(AAS)Vitamin C 2,6-dichloroindophenol titration methodAmino acids Automatic amino acid analyzerScavenging rate of hydroxyl radical Fenton reaction system modelScavenging rate of superoxide anion radical Pyrogallol autoxidation method3 Statistical Analysis:Database was built by Excel 2002 and data were processed by spss12.0 statistical software,α=0.05,repetitive measurement and analysis of variance were performed for group comparison,LSD method are adopted for multiple comparison between groups.Results1 Allicin contents:allicin contents of flesh garlic were higher than those of the vinegar pickled garlic from A,B and C types,the differences was statically significant (P＜0.05);contents of allicin were not the same among the three groups with time, and there was a statistical significant differences between groups(P＜0.05);allicin contents from the extracts of vinegar pickled garlic in C type were lower than those in extracts of A,B and C type significantly,the differences was statically significant(P＜0.05)2 Selenium contents:selenium contents of fresh garlic were much higher than those of the vinegar pickled garlic from A,B and C type,the differences was statically significant(P＜0.05);selenium contents were decreased as time went on,and there was a statistical significant differences between groups(P＜0.05);selenium contents in the original vinegar much lower than those in the extracts of A,B and C type,,the differences was statically significant(P＜0.05);contents of selenium in extracts of vinegar pickled garlic were increased with time,and there was a statistical significant differences between groups(P＜0.05).3 Ferric concentrations:ferric concentrations of fresh garlic were much lower than that of the vinegar pickled garlic from A,B and C type,the differences was statically significant(P＜0.05);ferric concentrations of vinegar pickled garlic in the three groups were not the same with time flying,and there was a statistical significant differences between groups(P＜0.05);ferric concentrations in original vinegar much higher than those in the extracts of A,B and C type,the differences was statically significant(P＜0.05);ferric concentrations in the extracts of vinegar pickled garlic were not the same with time,and there was a statistical significant differences between groups(P＜0.05).4 Manganese contents:manganese contents of fresh garlic were much lower than those of the vinegar pickled garlic in A,B and C type,the differences was statically significant(P＜0.05);manganese contents of vinegar pickled garlic in the three groups were not the same with time,and there was a statistical significant differences between groups(P＜0.05);manganese contents in original vinegar much higher than those in extracts of A,B and C type,the differences was statically significant(P＜0.05);manganese contents in the extracts of vinegar pickled garlic were not the same with time,and there was a statistical significant differences between groups(P＜0.05).5 Contents of vitamin C:contents of vitamin C in fresh garlic were much higher than those in the vinegar pickled garlic from A,B and C type,the differences was statically significant(P＜0.05);contents of vitamin C from extracts of vinegar pickled garlic in the three groups were not the same with time,and there were not a statistical significant differences between groups(P＞0.05);the differences was not statically significant about contents of vitamin C between original vinegar and the extracts of A, B and C type,(P＞0.05);contents of vitamin C from the extracts of vinegar pickled garlic in the three groups were not the same with time,and there was not a statistical significant differences between groups(P＞0.05).6 Scavenging rate of hydroxyl:scavenging effect of hydroxyl radical was poor in fresh garlic and was much lower than that in the vinegar pickled garlic of A,B and C type,the differences was statically significant(P＜0.05);scavenging effect of hydroxyl radical from the vinegar pickled garlic in the three groups was not the same with time,and there were not a statistical significant differences between groups(P＞0.05);scavenging effect of hydroxyl radical in the original vinegar was the best,and was much higher than that from the extracts of vinegar pickled garlic in A,B and C type,and the differences was statically significant(P＜0.05);scavenging effect of hydroxyl radical in the extracts of vinegar pickled garlic from the three groups were not the same,and the differences was not statically significant(P＞0.05).7 Scavenging rate of superoxide anion radical:scavenging effect of superoxide anion radical was poor in fresh garlic and was much lower than that in the vinegar pickled garlic of A,B and C type,the differences was statically significant(P＜0.05); scavenging effect of superoxide anion radical from the vinegar pickled garlic in the three groups was not the same with time,and there were not a statistical significant differences between groups(P＞0.05);scavenging effect of superoxide anion radical in the original vinegar was the best,and was much higher than that from the extracts of vinegar pickled garlic in A,B and C type,and the differences was statically significant(P＜0.05);scavenging effect of superoxide anion radical in the extracts of vinegar pickled garlic from the three groups were not the same,and the differences was not statically significant(P＞0.05).Concluion1 After garlic vinegar such deep immersion process,so that the removal of pungent garlic flavor,less irritating and garlic into the smell,taste soft and easy to accept;vinegar and garlic in the liquid flavor of vinegar to keep the premise of the addition of garlic Scent2 Vinegar pickled garlic and the extracts of vinegar pickled garlic had the function for scavenging free radicals and antioxidant activity,and antioxidant activity were increased in the vinegar pickled garlic from the three groups after being socked.3 The contents of ferrum,zinc and partial amino acids were increased in the vinegar pickled garlic in comparison with the fresh garlic.The contents of nutritional components increased in the three groups were significant difference.4 The concentrations of allicin,vitamin E,vitamin C,partial amino acids and selenium were decreased in the vinegar pickled garlic comparing with the fresh garlic. The order of these nutritional contents reduced in the vinegar pickled garlic was A type＜B type＜C type. |
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