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2010•Zhongguo tiaoweipinRequires access

Study on the stability of allicin in the Saimaiti Garlic

Wei Wang, Re XiaTi, Ai KeBaier, Fu Li

Open publisher page 1 citations

Abstract

This paper studied the effect of different facters on the stability of allicin.The results showed:The allicin was the most stable at the pH 3~5 and unstable at the pH 8~11;The allicin could decompose under high temperature especially when temperature is higher than 100 ℃;solvent and vegetable oil could stabilize allicin well;The sugar could make allicin more stable especially β-CD and soluble starch;Adding 0.5 to 1 percent of vitamin C could make allicin more stable.

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What this paper is about

This paper studied the effect of different facters on the stability of allicin.The results showed:The allicin was the most stable at the pH 3~5 and unstable at the pH 8~11;The allicin could decompose under high temperature especially when temperature is higher than 100 ℃;solvent and vegetable oil could stabilize allicin well;The sugar could make allicin more stable especially β-CD and soluble starch;Adding 0.5 to 1 percent of vitamin C could make allicin more stable.

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Available abstract

This paper studied the effect of different facters on the stability of allicin.The results showed:The allicin was the most stable at the pH 3~5 and unstable at the pH 8~11;The allicin could decompose under high temperature especially when temperature is higher than 100 ℃;solvent and vegetable oil could stabilize allicin well;The sugar could make allicin more stable especially β-CD and soluble starch;Adding 0.5 to 1 percent of vitamin C could make allicin more stable.

Key concepts: Allicin, Chemistry, Garlic Oil, Sugar, Food science, Starch, Solvent, Chromatography

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