文章基本信息

标题：Study on Chemical Composition of Garlic (Allium sativum L.) Grown in Kastamonu City
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作者：Nevzat Artık ; Ender S. Poyrazoğlu
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1994
卷号：19
期号：1
出版社：Association of Food Technology, Turkey
摘要：Garlic ( Allium sativum L.) is produced due to its antimicrobial activity and flavor effect. In Turkey garlic is mostly grown in Kastamonu city, which is known by European countries because of its specific compositions and active compounds content. There is not enough data concerning chemical composition of garlic. In this research 40 different garlic samples analysed for physical, chemical and Hunter color values which were obtained from Kastamonu city. In garlic samples sugar analysis were carried out by using enzymatic methods. Total sugar content differed between 33.41 and 49.67% in garlic. Total sugar component were D-glucose 1.169-2.036%, D-fructose 2.872-10.394% and sucrose 27.67-41.0%. Volatile organic sulphur compounds are determined as allil sulphur [(CH₃H₅)₂S] amount of it differed in the range of 0.087-0.214%. Garlic samples obtained from the city of Kastamonu were found to be rich in vitamins, minerals and volatile organic sulphur compounds.