2004•Fain kemikaruRequires access
Investigation of Factors Affecting the Active Components of Garlic Oil by GC/MS
Hui Li
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Abstract
The effects of fermentation temperature and time,the amounts of water,pH and freshness of garlic on the contents of diallyl trisulfide and diallyl disulfide in garlic were experimentally investigated by GC/MS.It was shown that the concentrations of diallyl trisulfide and dially disulfide were up to maximum when garlic mud was fermented at 70 ℃ for 2 h,while the addition of water impaired their formation.There was no detectable change on the results when pH was changed in the range of 4～9.The contents of active components in garlic decreased by 2/3 after standing for half a year.