摘要:本實驗以明膠、殼聚糖、魔芋粉、大豆分離蛋白、液體石蠟等作為原料制備了明膠/殼聚糖、大豆分離蛋白/液體石蠟、魔芋粉/液體石蠟三種復合膜，研究了在4℃貯藏條件下，不同種類的涂膜液對大蒜失重率、發芽率、總糖含量、VC含量、游離氨基酸含量、大蒜素含量的變化以及對羥基自由基的清除能力和α-淀粉酶的活性抑制的影響。結果表明，整體而言涂膜大蒜的保鮮效果比未涂膜的效果要顯著，其中明膠/殼聚糖膜對蒜米的貯藏效果最好，大蒜經過一個貯藏周期后失重率為6.374%，發芽率為53.85%，總糖、VC、大蒜素含量分別下降了67.87%、11.76%、3.99%，而游離氨基酸的含量上升了10.02%，α-淀粉酶的抑制率下降了61.94%。在第9天時，大蒜的游離氨基酸和羥基自由基的清除率達到最大，相比上升了30.03%和75.76%，在15天時大蒜素的含量有最大值，是最初的2倍。因此可以看出，涂了明膠/殼聚糖膜的大蒜在9-15d之間是貯藏的最佳時間。

關鍵詞 大蒜；涂膜保鮮；明膠膜；貯藏；游離氨基酸

Abstract:This experiment with gelatin, chitosan and konjac powder, soy protein isolated, liquid paraffin wax as raw materials such as gelatin/chitosan was prepared, soybean protein isolate/liquid paraffin, konjac powder/liquid paraffin three composite membrane, studied under 4 ℃ storage conditions, different kinds of coating liquid for garlic weightlessness rate and germination rate, total sugar content, VC content, free amino acid content, allicin content change and hydroxyl free radical scavenging ability and activity of alpha amylase inhibition effect. Results show that the overall coating preservation effect of garlic is significant than not the effect of the coating, including gelatin/chitosan membrane to thestore effect for the garlic clove, best garlic after a storage period the weightlessness rate was 6.374%, the germination rate was 53.85%, total sugar, VC, allicin content fell 67.87%, 11.76% and 3.99% respectively, and the free amino acid content increased by 10.02%, alpha amylase inhibition rate dropped by 61.94%. Garlic in 9 days, free amino acids and hydroxy free radical clearance rate to maximize, rose by 30.03% and 75.76%, compared to in 15 days the content of allicin has a maximum value, is the original 2 times. So you can see, gelatin/chitosan membrane garlic between 9 and 15 days is the best time for storage.

Key words   Garlic  Coating preservation  Gelatin film  Storage  Free amino acids