Evaluation of culinary and pharmaceutical garlic-based products
1996
Kubec, R. | Velisek, J. | Davidek, J. (Vysoka Skola Chemickotechnologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin)
Thirty four garlic samples used as spice and/or health preparations were analyzed for the content of the garlic major amino acid alliin and some its five major decomposition products: 2-vinyl-[4H]-1,3-dithiin, 3-vinyl-[4H]-1,2-dithiin, diallyl disulphide, allylmethyl disulphide and diallyl trisulphide using two high-performance liquid chromatographic methods. The obtained data were subjected to principal components analysis (PCA) with distinguished these samples into different individual categories according to the similarity of their chemical composition. The four distinguished groups were: fresh garlic bulbs, dry garlic products (powders, granulates and tablets), macerates in vegetable oils (salted garlic pastes, soups and bouillons had very similar chemical composition) and garlic essential oils.
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