不同包裝蒜泥醬在儲存過程中allicin 含量的變化

Study on the allicin content of garlic paste in different packages during storage

近年來由於生活步調的忙碌，讓許多便利烹調的調味料逐漸被開發且出現在市場中。本研究旨在探討三種不同包裝方式的蒜泥醬，在儲存的過程中品質的變化。本研究將大片黑品種的蒜頭研磨成生蒜泥，此蒜泥分別以酸化、熱充填及殺菌三種方式，進行包裝儲存試驗，於特定的儲存天數下使用色差儀進行色澤分析及HPLC 來檢測allicin 的含量。結果顯示；酸化包裝及熱充填包裝在色澤上與原先的新鮮蒜泥醬色澤較相似，而殺菌包裝蒜泥醬的色澤經殺菌加工後即變紅褐色。因此加工處理的方式對蒜泥醬的色澤有較大之影響，而儲存時間對蒜泥醬色澤的影響較少。三種包裝方式中allicin 含量以酸化包裝所保存的allicin 含量（383.93±18.94μL/mL）最高，其次是熱充填包裝（188.98 ±11.84μL/mL），殺菌包裝的蒜泥醬內沒有allicin 存在。綜合以上結果，得知不同的加工包裝方式會影響蒜泥醬產品的色澤及allicin 的含量，其中以酸化包裝蒜泥醬產品的品質最佳。

The ready seasoning pouches have been rapid development on food market. This study is toinvestigate three packaging methods on garlic paste quality during storage. Fresh garlic (Tapenhei)was processed to garlic paste and packaged by three methods: acidification, heat-filling andsterilization. Color and allicin content in garlic paste were examined by color meter and HPLCanalysis. Results showed that the color of garlic paste packaged both by acidification andheat-filling did not have notable change compared to fresh garlic paste. The color of garlic pastepackaged by sterilization changed to red-brown. Thus, the packaging methods have great impact oncolor change but the storage time has little effect on color change. Among three packaging methods,the allicin content in garlic paste packaged by acidification retained highest value (383.93±18.94uL/mL). The allicin content in garlic paste packaged by heat-filling was obtained 188.98±11.84uL/mL, whereas the allicin content in garlic paste packaged by sterilization was not detectable. Insummary, different packaging methods have effects on color and allicin content in garlic paste; thegarlic paste packaged by acidification remained best quality.